Warm German Potato Salad
Traditional potato salads in Germany vary by region, but the southern style is defined by its lack of mayonnaise. It is a dish of sharp acidity and salt, meant to be served warm or at room temperature.
Choosing the right potato is the foundation.
Use waxy varieties like Yukon Gold or red potatoes; starchy bakers will fall apart when you toss them. Keep the potatoes warm until the last possible second.
- large pot
- heavy skillet
- colander
- whisk
What goes in.
- 2 lbwaxy potatoes, such as Yukon Gold
- 6 slicesthick-cut bacon, diced
- 1medium yellow onion, finely diced
- 1/2 cupbeef or vegetable stock
- 1/3 cupwhite vinegar
- 1 tbspDijon mustard
- 1 tspsugar
- 2 tbspfresh parsley, chopped
- to tastesalt and black pepper
Deglazing the skillet
The dressing is built directly in the rendered bacon fat. Adding the vinegar and stock to the hot pan while scraping up the browned bits creates an emulsified sauce that clings to the potatoes.
The method.
Boil the potatoes
Place whole, unpeeled potatoes in salted water. Bring to a boil and cook until a knife slides through with no resistance, about 20-25 minutes.
Render the bacon
While the potatoes cook, fry the bacon in a skillet over medium heat until crisp. Remove the bacon with a slotted spoon, leaving the fat in the pan.
Sauté the onions
Add the onions to the bacon fat. Cook until translucent and just beginning to turn golden at the edges, about 5 minutes.
Build the dressing
Whisk the vinegar, stock, mustard, and sugar into the skillet with the onions. Bring to a simmer for 2 minutes to let the flavors marry.
Prepare and combine
Peel the potatoes while still hot, slice into 1/4 inch rounds, and place in a bowl. Pour the hot dressing over the potatoes, add the bacon, and toss gently to coat.
Finish
Let the salad rest for 15 minutes. The potatoes will soak up the dressing. Fold in the parsley and season with salt and pepper before serving.
Other turns to take.
Bavarian Style
Add a splash of pickle brine to the dressing and fold in thinly sliced cornichons for extra crunch.
Herbed Variation
Swap parsley for fresh chives or dill, adding them at the very end to keep the color bright.
When it doesn't go to plan.
Peeling the potatoes while hot is easier if you spear them with a fork to hold them steady.
If the dressing looks too thin, keep tossing; the starch released from the hot potatoes will naturally thicken the sauce.
Avoid boiling the potatoes at a furious roll, or the skins will burst and the interiors will turn mushy.
The ones that keep coming up.
Can I serve this cold?
You can, but the fat in the dressing will solidify. If you make it ahead, bring it back to room temperature before serving.
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