Recipe

German Potato Salad

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This recipe was entered in the contest for Your Best Potato Salad

This recipe was entered in the contest for Your Best Picnic Dish

This recipe was entered in the contest for Your Best Root Vegetable Side
A&M's Testing Notes: I've made German Potato Salad before using a recipe out of the big Gourmet cookbook and I have to say that not only is Kayb’s less of a production, it’s got more soul. I was skeptical about...
I've made German Potato Salad before using a recipe out of the big Gourmet cookbook and I have to say that not only is Kayb’s less of a production, it’s got more soul. I was skeptical about using all that bacon fat, but go for it: the sharpness of the vinegar and spicy mustard counter it nicely. Caraway adds a great layer of flavor and the dill lends a fresh zip (though the recipe doesn’t say, I assumed it was to be tossed it in at the end). Tangy and delicious! - Midge

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Kayb's Notes: I love German food. One of my favorite restaurants,whenever I get up there, is the Austrian Village in Rockledge,PA, and when I go, my order is always the same -- homemade bratwurst, red cabbage...
I love German food. One of my favorite restaurants,whenever I get up there, is the Austrian Village in Rockledge,PA, and when I go, my order is always the same -- homemade bratwurst, red cabbage and German potato salad. This is not quite as good as the AV's, but it's as close as I've been able to come. It's a good picnic salad, too, because you don't have to worry about mayo spoilage. - Kayb

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Serves 4

2 pounds redskin potatos, cut in wedges or chunks,unpeeled Ask a question about this ingredient

1 teaspoon salt Ask a question about this ingredient

4 strips bacon, diced Ask a question about this ingredient

2 tablespoons cider vinegar Ask a question about this ingredient

1/2 teaspoon caraway seed, crushed Ask a question about this ingredient

2 tablespoons spicy German mustard Ask a question about this ingredient

2 tablespoons chopped fresh dill Ask a question about this ingredient

freshly ground pepper, to taste Ask a question about this ingredient

Boil potatos in 2 quarts water with 1 teaspoon salt until just barely done. Drain, reserving 1/4 cup cooking water.
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In a small saute pan, render diced bacon until crisp. Remove from heat.
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In a small bowl, whisk together vinegar, caraway seed and mustard. Add a tablespoon or two of potato cooking water.
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Pour bacon grease and lardons over potatos; add dressing. Toss. Add additional potato cooking water if needed. Serve warm or at room temperature.
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2 Comments on German Potato Salad

Kayb added about 1 year ago

Thanks, Midge -- glad you enjoyed! You were correct -- dill is to be tossed in at the end. This was NOT my best effort at specificity in directions!

Kayb added over 2 years ago

In looking back at this, I realize I omitted an ingredient/step; when the bacon is crisp, saute half an onion, diced small, in the bacon fat, and add that when you add the bacon! Sorry!