While this cold salad has some elements of a traditional warm German potato salad, it is totally Americanized to suit my family’s tastes. Great with grilled burgers, dogs, meats and poultry.
YIELD
14 servingsPREP
20 minCOOK
15 minREADY
155 minIngredients
Directions
Place diced potatoes in a large pot of cold water and bring to boil; add salt and cook until potatoes are tender but not mushy; drain completely. Toss with the wine vinegar in a large mixing bowl while they are still warm. Set aside and cool completely.
Meanwhile, fry or roast all of the bacon until crisp but not burned. Drain on paper towels; crumble and add to the potatoes in bowl along with the onion and celery.
In a medium bowl, combine the mayonnaise, sour cream, Dijon mustard, Lawry’s seasoning, black pepper and sugar (if using). Pour over potato mixture in bowl and gently mix to coat well.
Line a large serving bowl or platter with the lettuce leaves. Fill with potato salad. Sprinkle top with scallions or chives and dust with the paprika.
Refrigerate at least 2 hours to allow flavors to meld.
Cover and refrigerate unused portion promptly.
Comments
The recipe looks and sounds delicious! We actually went to a German lady (we call her German mom)'s place yesterday for a pot-luck. One of her German friend actually brought a simple German Potato Salad, it tasted great. But your recipe sounds even more delicious and sophisticated. Next time when we go to her place, will be making this German Potato Salad to impress them :-)