German potato salad is a delectable dish with a rich history and a unique flavor profile. Originating in Germany, this culinary delight has become renowned worldwide for its enticing combination of ingredients and delightful taste. The origins of German potato salad can be traced back to the southern regions of Germany, where it was traditionally prepared with cooked potatoes, bacon, onions, and a tangy vinaigrette dressing. This warm variation is quite distinct from its American counterpart, as it is typically served without mayonnaise. The addition of mustard, vinegar, and spices such as caraway or dill adds a distinct and zesty flavor to the salad. German potato salad is known for its harmonious balance of sweet, savory, and tangy flavors, making it a tantalizing dish for the taste buds. It is often served as a side dish, complementing a variety of main courses such as grilled sausages, schnitzel, or roasted meats. The dish’s versatility allows it to be enjoyed throughout the year, both at family gatherings and festive occasions. Whether served warm or chilled, German potato salad is a culinary delight that never fails to impress with its robust flavors and cultural significance.
German potato salad
Ingredients
- 3 Lb new potatoes
- 1 yellow onion quartered
- 1/2 Lb bacon diced
- 1 large red onion diced
- 3/4 Cup cider vinegar
- 1 Tbsp Dijon mustard
- 1/4 Cup canola oil or olive oil
- Salt and freshly ground pepper
- 8 green onions thinly sliced
- 1/4 Cup chopped fresh parsley leaves
Instructions
- nstructions:
- Preheat the grill to high.
- Place the potatoes and yellow onion in a large pot and cover them with cold water.
- Cook the potatoes on the grates of the grill or on a burner until they are tender.
- Drain the potatoes and discard the yellow onion. Allow the potatoes to cool slightly, then cut them into cubes.
- Place the cubed potatoes in a large bowl and cover to keep them warm.
- On the grates of the grill, place a large sauté pan.
- Add the diced bacon to the pan and cook until it becomes crispy.
- Use a slotted spoon to remove the bacon from the pan and drain it on a plate lined with paper towels.
- Add the diced red onion to the rendered bacon fat in the pan and cook until it becomes soft, approximately 3 to 4 minutes.
- Carefully pour in the cider vinegar and Dijon mustard, and cook for an additional 2 minutes.
- Whisk in the canola oil or olive oil and season the dressing with salt and pepper to taste.
- Add the hot dressing to the potatoes and gently toss to coat them.
- Fold in the sliced green onions and chopped fresh parsley.
- Season the potato salad again with salt and pepper to taste.
- Serve and enjoy.
