Linda W. German Potato Salad

Author: chefs-mate Cooking Method: Boiling, Frying, Sautéing Cuisine: German Courses: Salads

Difficulty: Intermediate

Servings: 8 Calories: 437.0

Description

This authentic German potato salad is a beloved classic featuring waxy red potatoes tossed in a warm, savory-sweet dressing. The key to this dish is the hot bacon fat and vinegar sauce poured over sliced potatoes while they are still hot, allowing them to absorb the rich flavors. Crispy bacon bits, fresh celery, and sweet onions add texture and depth. Unlike mayonnaise-based salads, this version is lighter and tangier, making it perfect for summer picnics, BBQs, or as a hearty side dish for sausages and roasted meats. It tastes even better the next day as the flavors meld together.

Directions

Place the red potatoes in a large pot and cover with water. Bring to a boil and cook until tender but still firm, about 15-20 minutes.
While potatoes are cooking, chop the celery and onion. Set aside.
In a large skillet, fry the bacon over medium heat until crisp. Remove bacon from the pan and chop into small pieces. Set aside.
Pour off all but 1/3 cup of the bacon fat from the skillet. Add the chopped onion to the fat and saut until softened and translucent. Remove the onion from the pan and set aside.
Add the flour to the remaining bacon fat in the skillet and stir constantly over medium heat until the flour is lightly browned.
Slowly whisk in the vinegar, water, sugar, salt, and pepper. Bring the mixture to a boil, stirring frequently, until it thickens slightly and becomes clear. Remove from heat.
Drain the potatoes. While still hot, peel and slice them into 1/4-inch thick slices.
Place the hot potato slices in a large serving bowl. Sprinkle with the 2 teaspoons of salt.
Pour the hot vinegar-bacon dressing over the potatoes. Toss gently to coat evenly.
Fold in the sauted onions, chopped celery, and crispy bacon pieces.
Let the salad stand at room temperature for at least 30 minutes to allow the flavors to blend before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 437.0kcal

% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 34.0mg2%
Total Carbohydrate 96.5g33%
Dietary Fiber 12.5g50%
Sugars 4.5g
Protein 11.3g23%

* 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 red or Yukon Gold for the best texture; they hold their shape better than starchy russets.

For a vegetarian version, omit the bacon and use vegetable oil or bacon-flavored oil for the dressing.

This salad tastes best when made a day ahead, as the potatoes absorb more flavor over time.

Garnish with fresh parsley or extra bacon bits before serving for a pop of color and crunch.

Store leftovers in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor.

Linda W. German Potato Salad