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German Potato Salad
This old-fashioned recipe for German Potato Salad tastes just like grandma used to make: tender chunks of potatoes tossed in a warm, sweet and sour sauce with plenty of crispy bacon.
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●colander
- ●knife
- ●oven
- ●skillet
- ●whisk
- ●saucepan
- ●bowl
📝 Preparation Steps
1
In a Dutch oven or large stockpot, add potatoes and 2 tablespoons salt. Add cold water to cover potatoes by 1/2 inch. Over medium-high heat, bring to boil and partially cover pot. Cook until potatoes are tender when pierced with a paring knife, stirring once or twice, about 10 to ⏱️ 15 minutes. Drain well, tossing in a colander to remove excess water.
2
In a medium-sized skillet medium heat, cook bacon until crispy, about ⏱️ 7-10 minutes. With a slotted spoon, remove bacon and set aside on a paper towel-lined plate to drain. Reserved rendered bacon fat in the skillet.
3
To the skillet with the bacon fat over medium heat, add vegetable oil. Heat until a pinch of flour sprinkled into the oil just beings to bubble. Whisk in remaining flour cook and whisk until a thick paste forms, about ⏱️ 1 minute. Remove from heat and allow to cool.
4
In a medium-sized saucepan combine chicken broth, vinegar, onions, 1 teaspoon salt, 1/2 teaspoon pepper, sugar, and mustard. Bring to a boil, and cook uncovered until onions are tender, about ⏱️ 10 minutes. Add roux to broth mixture, 1 tablespoon at a time, until the sauce thickens. Discard any remaining roux.
5
In a large bowl, add warm potatoes and slowly add broth mixture, a little at a time, allowing time for the potatoes to absorb the mixture. Add bacon and toss to combine. Garnish with scallions. Serve potato salad warm.
Nutrition Facts
calories
314 kcal
fat Content
12 g
serving Size
1 cup
fiber Content
3 g
sugar Content
10 g
sodium Content
516 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
5 mg
carbohydrate Content
47 g
saturated Fat Content
8 g
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