I didn't grow up on German Potato Salad. I grew up on a very traditional creamy Potato Salad. My husband loves German Potato Salad and has been asking me to make it for years. It's hard for me to get excited about cooking something I'm not positive I want to eat...so I hadn't done it. Until now.
I saw a cooking show a while back with an older woman making German Potato Salad. I'd never seen her show before, so I don't know who she was. It got my attention because it looked really good. Maybe I had been missing out. I thought this would be worth a try....so I grabbed a pen and paper and scribbled down a few notes.
Well, that was about a month ago and as I looked at my post it note with some scribbles on it....I realized this did not a recipe make! So I decided to wing it. How hard could it be? Going off my few notes and my memory, this is what I came up with and I must say it was a huge success! My husband loved it and I went back for seconds! I am so thrilled that it's blog worthy to share with all of you...Enjoy!
GERMAN POTATO SALAD:
Ingredients:
- 2-3 lbs Yukon Gold Potatoes - peeled and cut into 1/4" slices
- 4 pieces bacon - cut into 1" pieces (use sugar-free bacon for Whole30)
- 1 small onion or 1/2 large onion - I used yellow - cut into thin strips
- 1 bunch of chives - finely chopped
- 1/4 cup white vinegar
- 2 cups chicken stock
- 2 Tbsp grainy dijon mustard
- Salt to taste
Instructions:
- Prep your potatoes and put them in a large pot. Fill with enough cold water to cover by an inch or two and bring to a boil. Bringing the potatoes and water to a boil together will ensure even cooking. When it comes to a boil, set timer for 5 mins.
- Meanwhile cook bacon pieces in a large cast iron skillet over medium high heat. I use this splatter screen to help with grease splatter, works great to keep my kitchen clean. Drain bacon on paper towels when done and set aside. Keep bacon fat in skillet.
- Cook the onions in the bacon fat over medium heat until translucent. Yep...this flavor party is about to get started.
- Keep an eye on your potatoes. They are done when tender, but not mushy. Don't overcook or they will mush when mixed with the other ingredients instead of staying in intact slices. A little breaking is fine, but this is not mashed potatoes! Drain when done and put back in the pot.
- ADD the chicken stock, vinegar and mustard to the onions in the skillet and mix well. (Yes, keep that bacon fat in the pan for flavor;) Heat through.
- Pour the liquid over the potatoes, mix carefully and set a timer for 15 minutes to allow the potatoes to absorb the liquid.
- Add the crumbled bacon pieces and chives and mix carefully. Serve at room temperature. The liquid will continue to absorb the longer it sits. Salt to taste.
Note: I made this ahead of time and kept it off the heat in a covered 5 quart Le Creuset pot until dinner was served and it worked great.
I hope you'll try German Potato Salad, even if you're loyal to your creamy potato salad, like me... I think you'll thoroughly enjoy it. It's perfect for parties, picnics and BBQ's because it doesn't need to stay chilled like creamy potato salad. BUT, it you are looking for a creamy potato salad to try, or if you're not quite ready for the German variety quite yet.... try my creamy Warm Red Potato Salad. It's to die for.
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