55 mins
German-style Potato Salad
Recipe by Graham
German-style Potato Salad, as you may well guess, is made in the fashion that is very popular and much used in Germany. It is delicious and extremely more-ish, but don't expect your waistline to reduce! Even just thinking about it can add weight! An alternative (but just as waist-expanding) recipe that is close to this can be found at Continental Fried Potato Salad
Try to use waxy potatoes if possible. What’s the difference between Waxy and Floury Potatoes? Waxy potatoes (like Charlotte or Maris Peer) are translucent and feel moist and pasty. They are good at staying firm and keeping their shape so they make great salad potatoes. Floury potatoes (like Estima, King Edward, Maris Piper, Desiree) are brighter and more granular in appearance with a drier feel. They're better for dishes where you want fluffy potatoes or for mash.
Garlic Prawns (Garlic Shrimp) 
Ghee Rice Ingredients for German-style Potato Salad
Currently displaying quantities in US Imperial Measurements
How to Cook German-style Potato Salad
- Without peeling them, place the potatoes in a large pan, cover by about 2" (5cm) with salted water and bring to a boil. Cook until the potatoes are tender, about 20-25 minutes. When the potatoes are cooked, drain, transfer to a large bowl, and keep warm.
- Peel and chop the onion. Roughly chop the bacon and cook in a small saucepan over medium-high heat, stirring frequently, until crispy and the fat has been rendered, (about 4-5 minutes). Lower the heat to medium, add the chopped onion and cook, stirring, until translucent, (about 6-7 minutes). Stir in the flour and cook for 45 seconds more. Add 2 teaspoons of salt, the chicken stock, white wine vinegar, Dijon mustard and sugar. Bring to the boil whilst whisking constantly. Remove from the heat.
- Using your hands, rub the skins off the potatoes (if you are using new potatoes, don't bother peeling them). Cut the potatoes in half lengthwise, then cut crosswise into ¼" (6mm) thick slices . Return the potatoes to the large bowl and pour the vinegar mixture over, toss to coat. Toss in the chopped parsley and season with freshly-ground black pepper to taste. Transfer to a serving platter and serve immediately.
GRAHAM'S HOT TIP:
This potato salad is at its best served immediately or shortly afterwards at room temperature.
Reviews of German-style Potato Salad
| September 19 2014 This potato salad is so full of flavor and is such a nice change from the traditional, southern style potato salad. I have served this several times for casual entertaining, and everyone has loved it! Nice presentation, as well maryA (5 reviews) |
May 15 2014 Super easy and super delicious! Wouldn't change a thing except I cut the potatoes into quarters for a faster cooking time and peeled them first so I wouldn't have to later. I don't think it changed the taste any. The whole family went nuts over this! Whatever your thoughts, don't pass up a wonderful experience that may broaden your culinary horizons. Brigitte (4 reviews) |
December 04 2013 Made this recipe for an buffet-style party and it was a real hit! It sat at room temp for about half-an-hour before being served so the dressing was well soaked up. It was very tasty and everyone loved it! Will definitely make again and maybe serve with smoked sausage. Ida (7 reviews) |
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