German Potato Salad
2018-09-28
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Celebrate Oktoberfest with this homemade traditional German potato salad that tastes uber good served hot or cold.
By Jodie Shield, RD
No need to travel to Germany to celebrate Oktoberfest – the world’s largest fair. Tell your family and friends to put on their lederhosen; the party is at your house. Technically Oktoberfest is a 16-day celebration of beer that starts in September and ends the first weekend in October. But in Chicago, we celebrate throughout the entire month of October with German cuisine like grilled brats, schnitzel, soft pretzels, potatoes, salads, and an occasional stein of beer.
Here’s a lighted up version of my mother’s German Potato Salad recipe along with some cooking tips and flavor tricks. Use center cut bacon, as it’s a tad leaner. Perfectly cooked bacon fat adds irresistible flavor, but lots of extra calories. So drain any excess grease leaving only about ¼ cup of the drippings in the pan. Be sure to boil the potatoes with their skins on, as this will help them stay moist. Also, cook them in salted water to bring out their wonderfully earthy flavor. Potatoes cooked in unsalted water and seasoned afterwards will taste too salty. I like to serve German Potato Salad hot, but it’s tasty chilled. Either way, my mom’s German Potato Salad – Das Good! Be sure to download my FREE recipe app Time to Eat Healthy for more quick and easy homemade meals in minutes.
German Potato Salad
Makes 8 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 2 pounds Yukon gold or small red potatoes, unpeeled
- 1 teaspoon kosher salt
- ½ pound center cut bacon
- ¾ cup finely chopped onion
- ½ cup cider vinegar
- 2 tablespoons sugar
- 1 tablespoon Dijon mustard
- 2 tablespoons minced parsley, (optional garnish)
Directions:
- Place the potatoes in a medium-sized pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Add salt to water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain potatoes and remove skins (they should slip off easily). Slice potatoes into ¼-inch rounds.
- Meanwhile, cook bacon in a large skillet over medium-high heat. Once crisp, place bacon on paper towel-lined plate and crumble into small pieces. Pour off rendered fat, reserving ¼ cup in pan. Turn heat to medium and add onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
- Whisk in vinegar, sugar, and mustard; stir until thick and bubbly. Add sliced, cooked potatoes and toss to coat; top with the crumbled bacon and garnish. Serve warm.
Nutrition Information per ½ cup serving: 146 calories, 5.5 grams Protein, 22 grams carbohydrate, 4 grams fat, 1.5 grams saturated fat, 10 milligrams cholesterol, 2 grams dietary fiber, 2 grams sugar, 226 milligrams sodium
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