Traditional German Potato Salad

13 Jul
Traditional German Potato Salad

Traditional German Potato Salad

Who doesn`t like a good potato salad. They`re the perfect potluck kinda thing, great with grilled chicken, steaks, burgers or dogs, brats or my Classic German Pork Schnitzel (Schweineschnitzel) , afternoons or evenings it really doesn`t matter. Now today we`re going to change things up a bit & get away from the normal run of the mill mayo based tater salad & go for a tangy, hit you in the face, bacony, mustardy, vinegary  Traditional German Potato Salad! What`s more this is traditionally served warm to really throw you. (I will admit I had some leftover`s cold the next day & it was fabulous) We`d hate to get bored right!

There`s another plus going on here because it`s served warm, no down time waiting for everything to chill. Start to finish you can have a big ol bowl ready to serve in about 15 minutes, basically the time it takes to boil the potatoes & mix in the other easy ingredients. You have to love no down time.

Traditional German Potato Salad

Traditional German Potato Salad

Here`s all you`ll need for your Traditional German Potato Salad:
Potatoes- 2lbs cut into bite size pieces.
Bacon- 8oz sliced thinly.
Red Onion- 1 medium finely chopped.
Whole Grain Mustard- 2 Tablespoons.
Apple Cider Vinegar- 1/4 cup
Sugar- 1 Tablespoon
Parsley- 1 small bunch chopped.
Green Onion- 3-4 thinly sliced, green part only.
S & P
The key players.Start by cutting your potatoes into bite size pieces. I would have loved to use red potatoes but well, not always so easy to find here in Baja.Add the potatoes to a pot of generously salted water & bring to a boil. Cook for about 10 minutes or until they`re easily pierced with a fork.Classic German Warm Potato Salad4While the potatoes are cooking get your bacon cooked until nice & crispy, Once cooked remove with a slotted spoon to paper towels to drain. Reserve the bacon grease in your pan.  

Chop the red onion & parsley, thinly slice the green onion. Heat the reserved bacon grease over a medium flame & add the red onion. Cook 3-4 minutes stirring occasionally until softened & beginning to brown.Add in the vinegar, sugar & whole grain mustard. Stir & cook 2-3 minutes. Please use a whole grain mustard here, it`ll make such a difference. The whole mustard seeds add such a ton of flavor you just won`t get from a regular Dijon or yellow variety.Once cooked drain the potatoes and add them to a mixing bowl.Pour the bacon mustard vinaigrette over the top & add the crisped bacon, parsley & green onion. Keep a little of the bacon & herbs on the side to garnish.Give it all a good mix. Now the key here is to add the dressing while the potatoes are still hot or warm. They`ll totally absorb all the great flavors instead of just coating the outside. That`s it, I told you, finished in about 15 minutes & ready to go.Add to a plate or platter & sprinkle with the reserved bacon, parsley & green onion to finish.

Traditional German Potato Salad

Traditional German Potato Salad

Enjoy your Traditional German Potato Salad!

Traditional German Potato Salad

Traditional German Potato Salad

Classic German Potato Salad

Ingredients

  • Potatoes- 2lbs cut into bite size pieces.
  • Bacon- 8oz sliced thinly.
  • Red Onion- 1 medium finely chopped.
  • Whole Grain Mustard- 2 Tablespoons.
  • Apple Cider Vinegar- 1/4 cup
  • Sugar- 1 Tablespoon
  • Parsley- 1 small bunch chopped.
  • Green Onion- 3-4 thinly sliced, green part only.
  • S & P

Instructions

  1. Start by cutting your potatoes into bite size pieces.
  2. Add the potatoes to a pot of generously salted water & bring to a boil. Cook for about 10 minutes or until they`re easily pierced with a fork.
  3. While the potatoes are cooking get your bacon cooked until nice & crispy, Once cooked remove with a slotted spoon to paper towels to drain. Reserve the bacon grease in your pan.
  4. Chop the red onion & parsley, thinly slice the green onion.
  5. Heat the reserved bacon grease over a medium flame & add the red onion. Cook 3-4 minutes stirring occasionally until softened & beginning to brown.
  6. Add in the vinegar, sugar & whole grain mustard. Stir & cook 2-3 minutes. Please use a whole grain mustard here, it`ll make such a difference.
  7. Once cooked drain the potatoes and add them to a mixing bowl. Pour the bacon mustard vinaigrette over the top & add the crisped bacon, parsley & green onion. Keep a little of the bacon & herbs on the side to garnish.
  8. Give it all a good mix. Now the key here is to add the dressing while the potatoes are still hot or warm. They`ll totally absorb all the great flavors instead of just coating the outside.
  9. Add to a plate or platter & sprinkle with the reserved bacon, parsley & green onion to finish.
  10. Enjoy
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