I grew up in a very anti-mayonnaise household and would never touch potato salad until I started eating the mayo free type at the Oktoberfest at our local German club. Hot German Potato Salad is served "hot" or at least very warm and is full of bacon goodness. It has distinct tartness from its vinegar base with a slight touch of sweetness and a delicious smoky bacon flavor. This recipe will serve about 15 so feel free to tweak the measurements to fit your needs.
Ingredients:
3lbs red skinned potatoes - Sliced in thin(1/8-1/4in)
1lg yellow or vidalia onion- Sliced very thin
3/4 lb bacon Chopped fine + reserved fat from cooking
3-4 Tbs flour
1 Tbs sugar
White Vinegar at least 1.5 cups but have some extra on hand
2 tsp black pepper
1/4 cup chopped fresh flat leaf parsley
Prep Time 15-20 min
Cook Time 30min
Ingredients:
3lbs red skinned potatoes - Sliced in thin(1/8-1/4in)
1lg yellow or vidalia onion- Sliced very thin
3/4 lb bacon Chopped fine + reserved fat from cooking
3-4 Tbs flour
1 Tbs sugar
White Vinegar at least 1.5 cups but have some extra on hand
2 tsp black pepper
1/4 cup chopped fresh flat leaf parsley
Prep Time 15-20 min
Cook Time 30min
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Signing UpStep 1: Prep Hot German Potato Salad
1. Start boiling the potatoes in a large pot of heavily salted water.
2. The potatoes should be cooked until fork tender. About 20 min. Drain thoroughly after cooking.
3. While the potatoes are cooking sauté the onions and parsley in about 3-4 Tbs of the bacon grease. I bake my bacon ahead of time and usually keep a jar of bacon grease in the fridge.
4. Cook the onions until they become translucent and then begin to slowly add the flour until the mixture becomes thick and has a paste like consistency. You are creating a roux- a classic method of combining fat and four as a thickening agent.
5. After making the roux begin to add the vinegar -stirring constantly to avoid lumps. Continue to slowly add vinegar until the sauce has the consistency of a thick salad dressing.
6. Add the chopped bacon to the dressing.
7. Combine the dressing with the cooked and drained potatoes.
Everything should still be hot and can be served immediately. This dish can also be prepared 1-2 days in advance and then reheated in the oven just before serving.
Enjoy!
2. The potatoes should be cooked until fork tender. About 20 min. Drain thoroughly after cooking.
3. While the potatoes are cooking sauté the onions and parsley in about 3-4 Tbs of the bacon grease. I bake my bacon ahead of time and usually keep a jar of bacon grease in the fridge.
4. Cook the onions until they become translucent and then begin to slowly add the flour until the mixture becomes thick and has a paste like consistency. You are creating a roux- a classic method of combining fat and four as a thickening agent.
5. After making the roux begin to add the vinegar -stirring constantly to avoid lumps. Continue to slowly add vinegar until the sauce has the consistency of a thick salad dressing.
6. Add the chopped bacon to the dressing.
7. Combine the dressing with the cooked and drained potatoes.
Everything should still be hot and can be served immediately. This dish can also be prepared 1-2 days in advance and then reheated in the oven just before serving.
Enjoy!
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dajohn17
says:
Jun 6, 2012. 2:18 PMReply
Great recipe, Thanks a lot!
mackbuck
says:
Sep 16, 2011. 2:45 AMReply
That actually looks pretty good.
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