German Potato Salad
By
Spif, Master Chef, SPUD Culinary Institute
(Published: )
This dish was introduced to me by Oma, one of my dearest friend's grandmothers. While the traditional way of making it didn't involve exact amounts (and could include diced dill pickles, if desired), this recipe brings it right up to the mark. Feel free to adjust slightly to your palette. Oma would be proud of you.
Prep Time |
Cooking Time |
Servings |
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4 people |
Ingredients:
- 3 cups potatoes (Yukons or Red), quartered
- 1 med-small onion, diced
- 1/2 cup chicken stock
- 1/4 cup vinegar (white or apple cider)
- Kosher salt
- (optional) 1 Tbsp grainy mustard
- 1/2 cup chopped fresh flat-leaf parsley or green onions
- 4 slices bacon
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Directions:
- Cut potatoes into quarters or bit size peices.
- Boil potatoes and a good amount of salt to a boil in enough water to cover them. Once boiling, reduce heat and simmer until until the potatoes are tender enough to be peirced by a fork, about 15-20 minutes. Dran and set aside.
- While potatoes boil, cook bacon in a large saucepan at just over medium heat until brown and somewhat crisp. Add the diced onion and cook until soft and semi-transparent, about 5-7 minutes. Add stock and vinegar (and mustard, if using) and bring to heat.
- Add drained warm potatoes. Gently stir in saucepan so they're coated with liquid and eventually absorb it all. Season with salt, mix with greens and serve slightly warmer than room temperature.
Main ingredients