German Potato Salad – Recipe
October is almost over, and Oktoberfest well behind us, but I have yet to post a German recipes.
Hopefully I will get back on track soon, as lately my schedule have changed drastically, due to unexpected health treatments.
German food is one of my favorite, besides Ukrainian, Polish, Italian, and few Chinese, Mexican, Indian, as well as American dishes.
My husband’s aunt often prepared German Potato Salad, which she served warm, and I absolutely loved it.
It stores well in the fridge for several days, and it is still as delicious served cold.
It is so refreshing, since it does not have any mayo, but rather vinegar, oil or bacon fat, and fresh parsley.
This recipe yields about 3 cups.
- 5 Potatoes, medium size (I used Red Potatoes), cooked unpeeled
- 4 strip of bacon (1/4 cup), fried to crisp, and crumbled
- 1/4 cup of bacon fat, or Canola oil
- 1/2 cup chopped onion (1/2 medium onion)
- 1 garlic clove, minced
- 1/2 tsp. Celery seeds
- 1/8 tsp. Black pepper, preferably freshly ground
- 1/2 tsp. salt ( I used Kosher Salt)
- 2 tsp. sugar
- 1/8 cup White Vinegar (Apple or Wine vinegar may be used as well)
- 1/8 cup water
- 2 Tbs.fresh Italian Flat Leaf Parsley, chopped
- Clean potatoes, do not peel, and place in a medium pot filled with cold water, extending at least an inch over the potatoes.
- Cover, bring to boil and cook until mostly done...but still slightly firm.
- Drain off water, fill with cold water to cool them off.
- Once cool enough to handle, drain water again, and peel potatoes.
- Rinse potatoes, slice in half lengthwise, then slice into thin discs, set aside.
- Use a medium frying pan to fry the bacon to a crisp. Remove bacon onto a paper towel to drain off any excess fat.
- When cool, crumble and add to sliced potatoes.
- Reserve 1/4 cup of bacon fat in a pan, or remove and replace with Canola oil, but leaving in any left over bacon bits.
- Place the chopped onions in the pan, saute until translucent, stirring frequently.
- Stir in minced garlic, and cook for a minute.
- While onions are cooking, use a small bowl to mix vinegar, water, sugar, pepper, salt, and celery seeds.
- Add liquid mixture to sauteed onions, and cook for a minute.
- Add chopped parsley to potatoes and bacon.
- Using a spatula, mix gently.
- Pour warm liquid mixture over sliced potatoes, and fold in gently to incorporate.
- Serve warm with your favorite meat (beef or pork are best options).