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German Potato Salad Recipe

Updated: 11/6/2022
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11y ago

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A good German potato salad has everything. It's sweet (and tart), spicy and has the unmistakably smoky bite of bacon. Even if you're not a potato salad fan, give this salad a try. You'll be an instant convert. We have an easy take on classic German potato salad: Keep it simple, but don't skimp. This is a rich and indulgent dish that contains its share of fat and sugar, but one bite and you'll know it's worth the splurge.

German Potato Salad Recipe

Ingredients

  • 2 pounds red potatoes
  • 6 slices (thick sliced) bacon
  • 1 tbsp. cornstarch
  • 2/3 cup water
  • 2/3 cup rice vinegar (You can also use white vinegar.)
  • 1/2 cup sugar
  • 3 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon powdered dry mustard
  • 1/4 cup diced purple onion
  • 1/3 cup chopped green pepper
  • 1/2 cup chopped fresh parsley

Directions

  1. Wash, peel and slice potatoes 1/4-inch thick. A chef's mandoline slicer is good for this because it slices ingredients evenly.
  2. In a large pot, bring sliced potatoes to a boil and continue simmering until they're cooked through. This should take around 20 minutes.
  3. Drain potatoes and set them aside to cool.
  4. In a large skillet, cook bacon until crisp. Remove bacon to a paper towel to drain and cool.
  5. Drain all but two tablespoons of bacon fat (approximately) from the skillet.
  6. Add cornstarch to the bacon fat and heat, stirring until a paste forms. Slowly add water and vinegar. Keep stirring until the mixture thickens. This should be just before it reaches a boil.
  7. Add sugar and spices, stirring to incorporate.
  8. Crumble and add bacon.
  9. Add onion, bell pepper and parsley.
  10. Pour dressing mixture over potatoes, lifting and stirring gently to incorporate.
  11. Refrigerate for an hour or more.

Serve slightly chilled or warm.

Recipe serves 6

Special note: Bacon fat is the one ingredient that makes this recipe so decadently rich, but if you'd like to use a more heart friendly oil, drain off the bacon fat and substitute two tablespoons of canola oil instead.

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