Hot German Potato Salad Recipe
User Reviews
4.9
Hot German Potato Salad Recipe
Description
This traditional salad begins by boiling peeled potatoes until tender, then slicing them thickly. Meanwhile, bacon is cooked until crisp and crumbled. Onions are sautéed in bacon fat until softened and lightly browned, developing rich flavor.
The hot dressing combines white or apple cider vinegar, water, sugar, salt, freshly ground black pepper, celery seed, and mustard. Once boiling, the potatoes, parsley, and half the bacon are added and gently tossed to coat evenly while warming through.
To serve, the salad is transferred to a dish and topped with remaining bacon and fresh parsley. The hot temperature helps meld the flavors and soften the potatoes while retaining a slight firmness. This dish is well suited alongside sausages, pork dishes, or hearty meals requiring a tangy, smoky side.
Using Yukon gold or red potatoes provides a creamy yet firm texture, but Russet potatoes can also be used. Adjust the sugar to taste to balance acidity in the dressing. This recipe appears on page 119 of House of Nash Eats Everyday.
Ingredients
- 6 cups potato cut in half if large (about 2 to 2 1/2 pounds -we prefer Yukon gold or red potatoes, but Russett potatoes will also work, peeled
- 12 lices Bacon
- 1 onion chopped, medium
- 1/2 cup white vinegar or apple cider vinegar
- 1/4 cup water
- 4 Tablespoons granulated sugar more or less, to taste
- 1 teaspoon table salt
- 1/4 teaspoon black pepper freshly ground
- 1 1/2 teaspoons celery seed
- 1 Tablespoon Dijon mustard optional, or spicy brown mustard
- 2-3 Tablespoons parsley chopped, fresh
Instructions
- Add potatoes to a large pot and cover with at least 1 inch of water. Generously salt the water (about 1 Tablespoon of salt), then bring to a boil and cook for about 10 minutes or until the potatoes can easily be pierced with a fork. Drain well and slice potatoes into thick discs or chunks. Set aside.
- Cook bacon in a large skillet over medium-high heat until crispy. Remove from the pan, crumble, and set aside, reserving at least 2 Tablespoons of the bacon grease.
- Cook the onions in the bacon grease over medium heat until softened and starting to brown, about 5 to 8 minutes. Add vinegar, water, sugar, salt, pepper, celery seeds, and mustard. Bring to a boil, then add potatoes, parsley, and half of the crumbled bacon. Toss to coat the potatoes and evenly heat everything through, then transfer to a serving dish. Sprinkle with the remaining crumbled bacon and chopped parsley. Serve warm.
Notes
- Choose Yukon gold or red potatoes for creamy yet firm texture; Russet potatoes are an alternative.
- Adjust sugar amount in the dressing to balance acidity according to taste.
- This warm salad pairs well with pork dishes, sausages, and hearty meals.
- The recipe is from the cookbook House of Nash Eats Everyday, page 119.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 22mg | 7% |
| Sodium | 542mg | 23% |
| Potassium | 763mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 102IU | 2% |
| Vitamin C | 33mg | 37% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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