Delicious Real German Potato Salad Recipe – Learn like a Pro: You can only get a vague idea of how good this German potato salad is from the picture. It turned out great, with just the right amount of warm, tangy, salty, and crispy flavors.
Delicious Real German Potato Salad Recipe – Learn like a Pro
The recipe is from my mom’s recipe box, which doesn’t have a lot of salad recipes. She must have thought this salad was pretty good because she saved it, and it is.
Ingredients
- 3 lbs thin skinned waxy potatoes*
- 1/2 lb bacon
- 1/3 cup apple cider vinegar
- 1 Tbsp brown sugar
- 2 tsp coarse salt
- 1 tsp celery seed
- 1 tsp Dijon mustard
- 1 cup finely chopped celery
- 1 cup minced red onion
- 1 Tbsp finely chopped parsley
- 1 Tbsp snipped chives
- fresh cracked black pepper
Instruction
Separate the potatoes into halves along their length. Add a tablespoon of salt and cover with cold water. Just until tender, but not so soft that it falls apart.
Use a sharp knife to check. Fry the bacon until it’s crispy while the potatoes are cooking. Keep the grease aside. Put the bacon on paper towels to drain. Then, chop it up or crumble it up and set it away.
1/4 cup of the bacon fat that you saved should be mixed with the vinegar, sugar, salt, celery seed, and Dijon mustard in a small pot. Keep warm over a very low heat and mix with a whisk.
Note: If you want to change any of the ingredients, taste the sauce first. Don’t worry, the vinegar taste will go away when you mix it with the warm potatoes.
Once the potatoes are cool, drain them and cut them into thick slices. If they get soft and start to fall apart, don’t worry. Just scrape them all into a big serving bowl with the onion, celery, and bacon crumbles.
Add the hot bacon sauce and toss the salad gently. Add the fresh herbs and cracked black pepper on top. Serve right away.
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Tips for RecipeÂ
Peel potatoes before cooking and make sure they are all about the same size. To speed up the process, I also cut them in half lengthwise before cooking.
Make sure you don’t cook the celery and onions in the hot sauce. This has always been done this way, but I say don’t do it! I love how the crunch of the raw vegetables goes so well with the soft potatoes.
Don’t put too much sauce on. This recipe’s sauce is just right for 3 pounds of potatoes. There is too much soupy dressing in a lot of German potato salads, and the vinegar taste takes over everything.
Just make a little more dressing if you like your German potato salad “wetter.” It’s okay if you can’t serve this hot.
After you add the hot sauce, the salad cools down very quickly, so it will be fine at room temperature. The best thing about the hot sauce is that it makes the potatoes taste even better.
If you want to reheat a helping of cold salad for serving, you can put it in the microwave for a short time.
