The potato is an immigrant to Europe, coming from the Andes Mountains in South America or, possibly from the western coast of Chile. Potatoes showed up in Europe in the 1500s.
The potato is also the king of German vegetables, but this was not always true. The Germans were among the last Europeans to learn to regard this New World import as an edible tuber.
Once they had accepted it, however, they applied more ingenuity and inventiveness than any of their neighbors. Mashed, sliced, diced, pureed, baked or turned into flour, the Germans have created an incredible variety of dishes from potatoes. This hot potato salad is one of the first German influenced potato dishes I have made.
This is an easy, delicious potato salad that is totally unlike your momma’s picnic style potato salad that has mayonnaise and pickles mixed in. German potato salad has a tangy, onion and vinegar dressing with snips of nice crisp bacon pieces scattered throughout. The first time I made this recipe I used the standard Russet baking potato but have since learned that they are a bit too delicate for this salad. Now I use the Yukon Gold potato as it will cook up firm and not crumble or mush when mixed with the dressing.
I am not sure why it is called “Hot” potato salad because it is usually served warm or at room temperature. I am thinking though, that the “Hot” is derived from the hot dressing that permeates throughout the potatoes giving it that wonderful flavor.
If you have never tasted German potato salad I hope you will give this recipe a try.
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- 5 pounds of Yukon Gold potatoes, scrubbed but not peeled
- ¾ pound bacon, finely diced
- 1 cup finely chopped onions
- 1 tablespoon flour
- 1 tablespoon sugar
- 1/3 cup white wine or cider vinegar
- 1/3 cup water
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons finely chopped parsley
- Drop the unpeeled potatoes into enough boiling water to cover them completely. Boil them briskly until they show only the slightest resistance when pierced with the point of a sharp knife. Be careful not to let them overcook or they will fall apart when sliced. Drain the potatoes in a colander, then peel and cut them into ¼ inch slices. Set the potatoes aside in a bowl tightly covered with foil.
- In a heavy 8-to10-inch skillet, cook the bacon over moderate heat until brown and crisp. Spread it out on paper towels to drain.
- Add the onions to the fat remaining in the skillet and cook, stirring frequently, for 5 minutes or until they are soft and transparent but not brown. Sprinkle flour, sugar salt and pepper over onions and cook over low heat, stirring constantly, till mixture is bubbly. Stir in the vinegar and water, stirring constantly, heat to boiling. Boil for 1 minute and remove from heat. Pour the hot sauce over the potatoes, turning the slices about gently with a large spoon or spatula to coat them evenly with the onions and vinegar mixture. Gently stir the reserved bacon pieces into the salad. Taste for seasoning.
- Serve at once or cover and set the salad aside at room temperature until you are ready to serve it. Just before serving, stir the salad gently and sprinkle the top with parsley.
- This is a wonderful side dish when serving Sauerbraten and red cabbage. Enjoy!
Amount Per Serving Calories 334 Total Fat 17g Carbohydrates 23g Protein 18g