German Potato Salad
Description
This authentic German Potato Salad is a comforting classic that shines with its warm, savory dressing. Unlike cold mayo-based versions, this dish features tender boiled potatoes tossed while hot in a mixture of crispy bacon fat, vinegar, and a touch of sweetness. The potatoes absorb the tangy, smoky flavors, creating a dish with a wonderful balance of texture and taste. It is an ideal side dish for grilled meats, sausages, or as a hearty addition to a picnic spread. Simple ingredients come together to create a flavorful meal that tastes even better the next day.Ingredients
Directions
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Boil the potatoes in salted water until tender, then drain and slice them while still warm.
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Fry the bacon slices in a large skillet over medium heat until crispy, then remove and crumble, leaving the bacon fat in the pan.
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In the same skillet with the bacon fat, add the sliced onions and saut&# 195;© until softened and translucent.
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Sprinkle the flour over the onions and bacon fat, stirring constantly to cook out the raw flour taste for about one minute.
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Gradually whisk in the cold water and vinegar, stirring until the mixture comes to a gentle simmer and thickens slightly.
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Stir in the sugar or sugar replacement until dissolved, then remove from heat.
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Place the warm sliced potatoes in a large serving bowl and pour the hot dressing over them.
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Gently toss the potatoes to coat evenly, allowing them to absorb the dressing.
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Fold in the crumbled bacon and let the salad rest for 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 862.5kcal
- % Daily Value *
- Total Fat 63.1g98%
- Saturated Fat 21.0g105%
- Cholesterol 69.0mg23%
- Sodium 2576.7mg108%
- Total Carbohydrate 13.0g5%
- Dietary Fiber 0.7g3%
- Sugars 1.8g
- Protein 56.9g114%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use waxy potatoes like Yukon Gold or Red Bliss for the best texture, as they hold their shape better than starchy varieties.
This salad is best served warm or at room temperature. It can be stored in the refrigerator for up to 2 days, but the flavor improves as it sits.
For a vegetarian version, omit the bacon and use olive oil or vegetable broth instead of bacon fat for sautéing the onions.
The flour helps thicken the dressing; ensure you cook it with the fat briefly before adding liquid to avoid lumps.
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