Yet Another German Hot Potato Salad
Submitted by steve420
Warm red-skinned potatoes tossed in a sweet-sour bacon vinaigrette that’s the star of every church potluck and German family reunion from Cincinnati to Milwaukee.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minForget cold, creamy potato salad.
This German classic gets served steaming hot with a tangy dressing made from bacon fat, cider vinegar, and a touch of sugar that makes the potatoes glisten.
The bacon adds smoky crunch while the celery gives just enough texture to keep things interesting.
Kitchen Tips
- Use waxy red potatoes that hold their shape when cooked (russets get too mushy)
- Keep the potatoes hot before tossing with the dressing so they soak up maximum flavor
- Don’t skip the sugar - it balances the sharp vinegar and rounds out the bacon fat
- Serve this warm or at room temperature, never straight from the fridge
Ingredients
Directions
Fry the bacon in a large, heavy skillet until crisp.
Remove the bacon, drain on paper towels, then crumble; reserve the bacon fat.
Dissolve the cornstarch in the water.
Sauté the onion and celery in the reserved bacon fat over medium heat for about 5 minutes, until the onions are translucent.
Add the salt, sugar, pepper, and dissolved cornstarch to the skillet.
Next add the vinegar and bring to a boil over medium heat for three minutes.
Add the hot potatoes and crumbled bacon, stirring gently.
Serve hot.
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