Serves 6
45 min
German-Style Potato and Ham Salad
Recipe GLPRf3d5c37b9355ee
A classic German warm potato salad featuring tender red potatoes, fresh asparagus, crispy bacon, and savory deli ham, dressed with a tangy vinegar-based dressing infused with bacon drippings. The salad combines the earthy sweetness of potatoes with crisp celery, sharp pickles, and fresh herbs for a satisfying, balanced side dish.
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Ingredients
3 pounds medium red boiling potatoes, scrubbed well
1 pound medium fresh asparagus, trimmed
5 bacon slices, cut into 1/2-inch pieces
5 ounces sliced baked deli ham, cut into 1/3-inch-wide strips
2 celery ribs, cut into 1/4-inch dice
1 cup finely chopped sweet onion such as Vidalia
1/2 cup chopped fresh parsley
1/3 cup finely chopped sweet gherkin pickles
3 tablespoons olive oil
7 tablespoons distilled white vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1 1/4 teaspoons salt
1/2 teaspoon black pepper
Directions
Fill a wide pot with 1 inch of water and bring to a boil. Place a vegetable steamer basket in the pot and arrange potatoes inside. Cover and steam until potatoes are tender when pierced with a knife, about 20 to 25 minutes. Transfer to a cutting board to cool slightly.
While potatoes cook, fill another pot with salted water and bring to a boil. Add asparagus and cook uncovered until just tender, about 3 minutes. Use tongs to transfer asparagus immediately to a bowl of ice water to stop cooking. Drain and pat dry. Cut off the tips and set aside, then cut the stalks into 1-inch pieces. Transfer both tips and stalks to a large serving bowl.
In a 12-inch skillet, cook bacon pieces over medium heat, stirring occasionally, until golden and crisp, about 8 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve the bacon drippings in the skillet.
Once potatoes have cooled to warm, slice them into 1/2-inch-thick slices. Add to the bowl with asparagus, then add the cooked bacon, ham strips, diced celery, chopped onion, fresh parsley, and chopped pickles. Gently toss to combine.
Return the skillet with bacon drippings to moderately high heat. Add the olive oil, then whisk in the vinegar, sugar, mustard, salt, and black pepper. Cook for 30 seconds, stirring and scraping up any browned bits from the bottom of the skillet. Pour the hot dressing over the potato salad and toss gently to coat all ingredients evenly. Serve warm.
