German Potato Salad
by Sue Lau | Palatable Pastime
I have always loved German potato salad. Even though I don’t recall my mom ever making it from scratch. Time was, when I had it, it would have come out of a can, or have been something I got from a restaurant. Cans aren’t really where you want to find your potato salad, and relying on restaurants really doesn’t soothe the soul when cravings strike.
Not the typical style potato salad that Germans today might serve, this is still German in that it has its roots in German immigrants to the United States, particularly the Pennsylvania Dutch and other immigrants from that part of Europe who settled in the areas stretching from Pennsylvania to Ohio, and beyond, and even into the upper Midwest. In these areas you can see many recipes which evolved from the original cuisine to adapt to the needs and tastes of new Americans.
And having married a man of German ancestry, whose autumn cravings abound with European style wursts and sausages, German potato salad is going to come up from time to time, especially when this Wisconsin born soul craves his bratwursts in a hot tub, a classic recipe from that state. Being a Green Bay Packers fan, a nice plump grilled brat smeared with whole grain mustard and served with a side of kraut or German potato salad is just the thing to keep him happy on game day.
And having learned over the years how to make the salad from scratch has made me a happy camper as well. My favorite combo is to serve it with a toasty grilled Reuben sandwich, oozing with melted Swiss cheese.
But however you choose to enjoy your potato salad, it is easy to prep up, even ahead (it easily reheats) for your game day or autumn meals. I hope you enjoy it as much as I do!
German Potato Salad
- 2 pounds small or new red potatoes
- 4-6 slices bacon, cooked crisp and crumbled
- 1/2 cup chopped red onion
- 1 teaspoon chopped garlic
- 3 tablespoons olive oil
- 3 scallions or green onions, sliced
- salt and black pepper (to taste)
- 5 tablespoons sugar
- 1/2 cup cider vinegar
- 1/4 cup warm water
- Cook potatoes whole in boiling salted water for 20-25 minutes, or until a small knife easily inserts into a potato.
- Drain potatoes, and when cool enough to handle, slice them thickly with skins on.
In a nonstick skillet, heat the olive oil and saute the red onion and galic until the onion is soft.
- While onion is cooking, stir together the sugar, vinegar and water until the sugar dissolves.
- Add sliced potatoes and sliced scallion to the pan and heat until it is warmed.
- Add the sugary vinegar water and mix gently, heating until water is mostly absorbed.
- Garnish with additional chopped scallions or fresh parsley if desired.
From the kitchen of palatablepastime.com
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