Warm German Potato Salad

Some side dishes I could take or leave. This is one you will not want to leave till it's GONE. It's more savory than your typical German potato salad, which is why I like it. The vinegar and the sweet red onion make this dish a hit. I'm so glad A Feast For The Eyes finally decided to share her family's heirloom treasure.

The recipe is straight from Debby's Mutti, German for mother, who grew up in Bavaria. We had a few students who were embarking on a year abroad in Germany a few months back. While they were probably gonna get sick of meat and potatoes, I decided it was a good excuse to do some German cooking! Caleb and Charlene, we love and miss you!

With a married name like Ritter, I figured I needed to branch into some German cooking. No wonder Chris is such a meat and potatoes guy. Let it be said, I married into the name, I like my lighter sides as a rule. But this one hit the spot. I felt like Chris' Grandfather Fred would be proud... as he is always recounting his German ways and reciting German phrases he knows by heart.

This salad was so divine. We all had seconds and I think I had some as a midnight snack attack (a pregnant (literally) excuse for more). Debby said its to be served room temp, "maybe even hot, warm preferred but never cold!" Mutti makes the rules.

 

Warm German Potato Salad


5 pounds Yukon Gold potatoes

1small red onion, finely chopped (about 1 cup)

½ pound bacon cut into strips, fat reserved

1 cup fresh parsley, chopped (Debby adds a tablespoon of dill, but I left it out)

¼ cup chicken stock

1 teaspoon sugar

2 teaspoons kosher salt

1 teaspoons fresh cracked pepper

approx ¾ cup red wine vinegar

¼ Rice vinegar (the secret ingredient)

1 cup vegetable oil




Do all your prep work first because you want the dressing to go right on the hot potatoes.

Simple dice.

Crisp you bacon and crumble. If you want uniformity, you can cut prior to cooking and crisp them on the stove top. But, I'm an oven fan (400 degrees- 15 min). Save a little of the fat for later.

Now for the main event. Bring a large pot of water to a boil. Boil your Yukons, skin on, for 20-30 min until fork tender.

Cool them enough to handle after boiling and resting. Using a tea towel, you can pull the skins right off, by using a soft twisting motion. Easy peasy.

Naked spuds look a little dry. Let's dress 'em up, shall we?

Cut them into bite size pieces. Think smaller, but not a dice.

Add your salt and pepper.

Then your two vinegars. Amazing what the combo of the red and the rice does. LOVE this. Want to try this combo in other dishes and dressings.

Let it soak a few min. Then gently stir in bacon, onion, stock and little of the extra bacon grease. I won't tell.

Lastly, add the little bit of sugar for balance and about 3/4 cup of the oil. You can always add more. There should be a gentle shine to the salad, but not over done. Carefully stir. Taste for salt and vinegar. The masterpiece should be just balanced but perfectly tart.

Add your parsley in too. Perfect little fresh herb.

As recommended, warm/room temp was the best. I loved the vinegars on this. Let me know what you think.

If you are looking for a more traditional American potato salad, this is my FAV. There's a secret ingredient in that one too!

 

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