Homemade German Potato Salad Recipe
User Reviews
5
Homemade German Potato Salad Recipe
Description
This German Potato Salad recipe starts by boiling peeled, uniformly diced russet potatoes until tender. Crispy bacon pieces are cooked separately, and their rendered fat is combined with vegetable oil and flour to create a cooked roux that thickens the dressing. Meanwhile, chicken broth, white wine vinegar, diced onions, sugar, mustard, salt, and pepper come to a boil to build flavor. The thickened broth mixture is stirred into the potatoes along with the crispy bacon. The dish showcases russet potatoes that hold shape without falling apart, and the warm dressing offers a balance of acidity from vinegar, sweetness from sugar, and savory richness from bacon and broth. Black pepper and mustard add a gentle bite, while optional scallions garnish the salad for freshness.
This potato salad pairs well with grilled meats or as part of a buffet or potluck spread. The flavors develop if allowed to rest slightly before serving.
You can adjust the sugar to taste depending on preferred sweetness. Leftovers store well refrigerated for up to four days. Using quality chicken broth, fresh mustard, and dicing potatoes evenly promote a consistent texture and flavor.
Ingredients
- 2 pounds russet potato peeled and cut into 1/2 inch pieces (see note 1
- salt freshly ground
- black pepper freshly ground
- 4 lices Bacon diced, about 1/2 cup uncooked
- 1/4 cup vegetable oil
- 1/2 cup all-purpose flour plus more, if needed
- 2 1/2 cups chicken broth (see note 2)
- 1/4 cup white wine vinegar (see note 3)
- 1 cup onion diced, about 4 ounces
- 1/4 cup granulated sugar (see note 4)
- 2 tablespoons whole grain mustard (see note 5)
- scallions finely sliced, for garnish, optional
Instructions
- 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 and a fork can be easily slipped into the center, stirring once or twice, about 10 to 15 minutes. Drain well, tossing in a colander to remove excess water.
- 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.
- 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.
- 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.
- 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.
Notes
- Russet potatoes are preferred for their drier, starchy texture which suits potato salad.
- Cut potatoes into uniform 1/2-inch pieces for even cooking.
- Chicken broth can be store-bought or homemade.
- White distilled vinegar may substitute white wine vinegar if desired.
- Adjust sugar amount to taste; start with 1 tablespoon and add more if needed for sweetness.
- Use whole grain mustard from a quality brand or prepare your own mustard.
- This recipe yields six 1-cup servings and is good for parties or potlucks.
- Store leftovers refrigerated in a covered container for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1 cup) servings
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 314kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 516mg | 22% |
| Potassium | 797mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 18mg | 20% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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