German Potato Salad
Published September 1, 2003.
Why this recipe works:
For a warm German potato salad recipe that would avoid the common problems of disintegrating potatoes and a flavorless vinaigrette, we used low-starch potatoes (e.g., small red potatoes) cut in half and cooked in heavily salted water. To flavor our German potato salad recipe, we fried up… read more
For a warm German potato salad recipe that would avoid the common problems of disintegrating potatoes and a flavorless vinaigrette, we used low-starch potatoes (e.g., small red potatoes) cut in half and cooked in heavily salted water. To flavor our German potato salad recipe, we fried up plenty of bacon, then used just part of the rendered fat in the vinaigrette, along with white vinegar, whole-grain mustard, sugar, and some of the potato cooking water, which added body to the dressing.less
Serves 6 to 8 as a side dish
Unlike a nonstick skillet, a traditional skillet will allow the bacon to form caramelized bits on the skillet bottom. This will result in a richer tasting dressing and a more flavorful salad.
- 2 pounds medium red potatoes (1 to 2 inches in diameter), unpeeled, scrubbed, and halved if smaller or quartered if larger
- Table salt
- 8 ounces bacon (about 8 strips), cut crosswise into 1/2-inch pieces
- 1 medium onion, chopped fine (about 1 cup)
- 1/2 teaspoon sugar
- 1/2 cup white vinegar
- 1 tablespoon whole-grain German-style mustard
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley leaves
1. Place potatoes, 1 tablespoon salt, and water to cover in large saucepan or Dutch oven, bring to boil over high heat, then reduce heat to medium and simmer until potatoes are tender (thin-bladed paring knife can be slipped into and out of potatoes with little resistance), about 10 minutes. Reserve 1/2 cup potato cooking water, then drain potatoes; return potatoes to pot and cover to keep warm.
2. While potatoes are cooking, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, about 5 minutes. With slotted spoon, transfer bacon to paper towel-lined plate; pour off all but 1/4 cup bacon grease. Add onion to skillet and cook, stirring occasionally over medium heat until softened and beginning to brown, about 4 minutes. Stir in sugar until dissolved, about 30 seconds. Add vinegar and reserved potato cooking water; bring to simmer and cook until mixture is reduced to about 1 cup, about 3 minutes. Off heat, whisk in mustard and pepper. Add potatoes, parsley, and bacon to skillet and toss to combine; adjust seasoning with salt. Transfer to serving bowl and serve.