Find More Recipes

Continental Fried Potato Salad

Ready in 35 mins

Recipe by Graham 

Continental Fried Potato Salad is made in the fashion that is very popular and much used in northern Europe; particularly in Germany. According to Wikipedia, a salad is a popular, ready-to-eat dish made of diverse ingredients, usually served chilled or at a moderate temperature. And based on that definition, Continental Fried Potato Salad is, indeed, a salad, though many of us might wonder where all the healthy ingredients like peppers and lettuce are! That said, it is delicious and extremely more-ish, but don't expect your waistline to reduce! Even just thinking about it can add weight!

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.

An alternative recipe that is close to this can be found at German-style Potato Salad

Preparation Time

10 Minutes

Cooking Time

25 Minutes

Ingredients for Continental Fried Potato Salad

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

6 medium-sized potatoes
8 oz thick sliced smoked streaky bacon (side bacon)
5 tablespoons vegetable oil
  salt and pepper
½ red oinion
2 tablespoons capers (drained)
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard

How to Cook Continental Fried Potato Salad

  1. Peel the potatoes and cut into bite-size pieces (if you are using new potatoes, don't bother peeling them, just cut them into the right size). Rinse away any surplus starch in cold water then place the potato pieces in a large pan, cover by about 2" (5cm) with salted water and bring to a boil. Cook until the potatoes are tender, about 10-15 minutes. When the potatoes are cooked, drain and spread out on a tea towel or kitchen paper to dry.
  2. While the potatoes are cooking, roughly chop the bacon into pieces and place in a large frying pan. Cook over a low/medium heat until the bacon is cooked and beginning to crisp (about 5-8 minutes). Remove the bacon with a slotted spoon and drain the fat from the pan.
  3. Wipe the pan with paper kitchen towels and turn up the heat. Add the vegetable oil and heat until it begins to smoke. Carefully add the potatoes and shake the pan a few times to prevent sticking. Turn down the heat a little and let the potatoes brown. Season with salt and freshly-ground black pepper. Shake the pan and turn potatoes to brown on all sides.
  4. Peel and dice the ½ onion and, when the potatoes are almost completely browned, add to the pan, turn down the heat and let everything cook together until the onions are caramelised. Add the drained capers and red wine vinegar and use a wooden spatula to deglaze the pan. When the vinegar is mostly evaporated, remove the pan from the heat.
  5. Stir in the extra-virgin olive oil, mustard and cooked bacon. Re-season with lots of freshly-ground black pepper and serve warm.
GRAHAM'S HOT TIP:
When draining the bacon fat from the pan, you may wish to reserve some and add it right at the end, along with the olive oil, mustard and bacon. It will probably stretch your waistline, but it will taste VERY good!