Unlike a Northern German version of Hot Potato salad, with lots of sugar– this Bavarian version is more savory, with just a little bit of sugar.
This is my mother’s recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don’t last long!
Top Reviews:
I am German, 100%. I have been eating German Potato Salad almost all my many, many years. I’ve cooked many German Potato salads myself. I cooked this one today and my spouse and guests raved about it. We all agree it is better than what is served in our authentic German restaurants/German societies. I also cooked “Wisconsin Bratwurst” from Allrecipes. Opened up a jar of Aunt Nellie’s red cabbage to go along with all this. What a feast!!!Vundabar!!!
My “authentic” recipe calls for a teaspoon of celery seed, it adds a nice texture…this is my favorite potato salad. You can use the same onion/vinegar/sugar sauce for spinach or bibb lettuce — pour the sauce while hot over the greens to create a fabulous “wilted lettuce” salad.
I have been wanting to make German Potato Salad for years and never knew how. I picked this one and I am so glad that I did! However I used more bacon than called for. I didn’t have fresh parsley so I threw in some dried parsley and then I sprinkled in just a little celery seed. I also used white vinegar as called for and not cider vinegar as some other recipes used. It was so good that I will probably never make traditional potato salad again. This is a lot easier too! I printed this and added it to my recipe notebook! This is a keeper! I can’t wait to make this for company! If I could have given it more than five stars I would have!
Ingredients
5 pounds Yukon Gold potatoes
1 small red onion, finely chopped (about 1 cup)
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Ingredients
5 pounds Yukon Gold potatoes
1 small red onion, finely chopped (about 1 cup)
1 tablespoon dill
¼ cup fresh parsley, chopped
¼ cup chicken stock
1 teaspoon sugar
2 teaspoons kosher salt
1 teaspoons fresh cracked pepper, approx
¾ cup red wine vinegar
¼ cup Japanese rice vinegar (optional secret ingredient)
1 cup vegetable oil
Directions
Finely dice the onion, parsley and fresh dill (dried dill is fine, too) NOTE: You want all of your ingredients to be prepped, because once you peel and slice the potatoes, you want to add the “dressing” so that it better absorbs into the potatoes. Boil the potatoes, skin on, until fork tender (approximately 20 to 30 minutes) in water. Drain and allow to cool so that they can be picked up, and held into a clean tea towel. TIP: Hold a potato in a tea towel and grip with one hand. Rub the peel off with the towel, and the other hand, and the peels should come right off! Once all of the potatoes are peeled, cut each potato in half and then into fairly thin slices (about 1/4″)into a large bowl. Pour the vinegar, salt & pepper, to the warm potatoes and wait for a few minutes, so that it absorbs. Add the onion, salt and pepper, and dill. Add chicken stock. Gently stir with a large spatula, being careful not to press the potatoes too much. Add about 3/4 cups of the vegetable oil (you can always add more). Gently combine. Add 1 teaspoon of white sugar, not too much! Taste the salad. Adjust the salt, if necessary. Add a little more vinegar, so that it has a mild tartness to it. The potato salad should have a nice sheen to it, but not be too oily. Add a little oil at a time, until you see a very light sheen. I like to add the fresh parsley, last. It’s best served at room temperature. We love this with German Wiener Wurstl (veal sausages). It’s delicious cold, but ideally, you want to serve it room temp– never hot! That’s Bavarian “blasphemy”!
From: allrecipes