is a staple at any backyard barbeque.
German potato salad, unlike other kinds of potato salad, is unusual because it is served warm. This popular dish is also a perfect addition to a picnic as it doesn't contain mayonnaise and therefore won't go bad in warm temperatures. Traditional German potato salad is simple to make and with a few everyday cupboard ingredients, it's always a crowd pleaser.
Instructions
Boiling the Potatoes
1. Place the four potatoes in a large pot and fill it with water so the potatoes are completely submerged.
2. Place the pot on the stove top and heat until the water comes to a boil. Add 1 tsp. salt to the water to help it boil faster. Because the potatoes are whole and not cut into pieces, it will take about 20 to 30 minutes before they are ready. At the end of 20 minutes, stab one of the potatoes with a fork; if it is tender the potatoes are cooked. If the potato still feels hard, let them cook another 10 minutes.
3. Drain the pot and let the potatoes cool. If you would like to remove the skins, let the potatoes cool thoroughly before peeling them. Once they are cooled and peeled, chop them into 1-inch pieces.
Making the Dressing
4. Chop the bacon into small, equal sized pieces. In a traditional German potato salad, thickly cut bacon works best. Fry the bacon in the saucepan until it is lightly crispy.
5. Add the chopped onion and continue cooking the mixture in the bacon fat until the onion is translucent and just slightly golden brown.
6. Add the remaining dressing components: flour, sugar, white wine vinegar and water. Cook the mixture until it is simmering and the sugar has dissolved.
7. Spoon the cooled, chopped potatoes in the saucepan. Gently toss them in the mixture and cook them together for about 10 minutes.
8. Add the paprika, salt and pepper to taste. Place the potato salad in your serving dish. The salad can be served hot or at room temperature.
Tags: potato salad, , German potato, German potato salad, potato salad, potatoes cool