Serves 8
50 min
German Potato Salad
Recipe GLPReb6de574b1f7f3
A traditional warm German potato salad made with tender potatoes dressed in a tangy vinaigrette infused with broth, olive oil, and a hint of sugar. This authentic side dish is finished with fresh herbs and crispy bacon for a savory, comforting accompaniment to any meal.
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Ingredients
9 Small all-purpose potatoes (yellow-fleshed variety preferred), about 3 pounds
½ cup Water
½ cup Chicken broth (canned or homemade) or beef broth
⅛ teaspoon Granulated sugar
3 tablespoons White vinegar
⅓ cup Olive oil
1 tablespoon Fresh chives, parsley, or finely diced onion
6 Bacon, cooked and crumbled (optional)
Freshly ground black pepper
Directions
Scrub the potatoes clean under cold running water to remove any dirt, then soak them in a bowl of cold water for at least 2 hours or overnight to remove excess starch.
Drain the potatoes and place them in a large pot. Cover with cold water and bring to a boil over medium-high heat. Reduce heat to medium and simmer until the potatoes are just tender when pierced with a fork, approximately 15-20 minutes. Drain well.
Allow the potatoes to cool slightly until they can be handled comfortably, then peel them if desired. Cut into thin slices or cubes and place in a large mixing bowl.
In a separate bowl, combine the broth and water together.
Add the sugar and white vinegar to the broth mixture and stir until the sugar is completely dissolved.
Whisk in the olive oil to the broth mixture until well combined.
Pour the warm dressing over the still-warm potatoes and gently fold together until the potatoes are evenly coated and the liquid is absorbed.
Fold in the fresh chives, parsley, or onion, reserving some for garnish if desired.
Top with the crumbled bacon if using, and season to taste with freshly ground black pepper. Serve warm or at room temperature.
