German potato salad

A salad of cooked, diced or cubed potatoes mixed with other ingredients such as chopped onion, green peppers, celery, hard-cooked eggs, seasonings and a mayonnaise- or sour cream- based dressing. German potato salad, often served hot, is bound with a vinegar-bacon fat dressing.

GERMAN POTATO SALAD RECIPE:

Ingredients:

  • 2 pounds Yukon Gold or yellow potatoes, unpeeled
  • 1/2 pound bacon
  • 1 large white onion, chopped
  • 2 tablespoons expeller-pressed canola oil
  • 3 tablespoons whole-grain mustard
  • 6 tablespoons cider vinegar, or to taste
  • 1 bunch green onions, chopped
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley

Method:

  1. Place potatoes in a large pot of water and bring to a boil. Cook until just tender, about 15 to 20 minutes. Drain and cool slightly, then peel if desired and slice into thick rounds.
  2. Meanwhile, cook bacon in a large skillet over medium heat until crisp; transfer to a paper towel-lined plate to let drain. When cool enough to handle, crumble into small pieces. Drain off all but 1 tablespoon fat from the skillet, then return to medium heat. Add white onion and cook until lightly browned, 7 to 8 minutes.
  3. In a large bowl, gently toss together warm bacon, potatoes and white onion with oil, mustard, vinegar, green onions, salt and pepper. Garnish with parsley and serve warm or at room temperature.

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Post Author: dvd

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