For most of us, summer food means grilling out, fresh produce, and side dishes like baked beans, cole slaw, and what else…potato salad. Yet, if you are like me, you grew up with that good old potato salad consisting of chunks of potato, sometimes a boiled egg tossed in, and all dressed up in mayonnaise and pickle relish. While that was, and still is an American favorite, you may be calling this Warm German Potato Salad your next best favorite. How will I accomplish that, you say? By taking you to a “new potato heaven” as I describe the amazing ingredients in this recipe.
So, this is not your every day, good old American potato salad. Well, it might be if your grandma was German! And, I know, you are not sure about having a warm potato salad. But, wait until you taste it.
First of all, what makes it so unique is, of course, that it is warm. Next, you use beautiful red potatoes instead of the usual white ones that sometimes can turn mushy if cooked too long. Another reason this is going to be a favorite is that you toss in some crumbled bacon…yummy! What’s not to love about anything with bacon. And finally there is the dressing…oh that dressing. Rather than being made with the usual mayonnaise, you make a warm, smooth dressing that is creamy, smokey, tangy and oh so different than any potato salad dressing you have ever tasted. For a finishing touch, you garnish the salad with green onions for a perfect contrast to this warm delight.
- 6 medium sized red potatoes, about 4 cups
- 2 teaspoons salt, divided
- 5 slices thick center cut bacon, cooked and crumbled
- 2 tablespoons reserved bacon drippings
- ½ medium onion, chopped
- 1½ tablespoons flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon course grain brown mustard
- ½ cup apple cider vinegar
- ½ cup vegetable broth
- 3 green onions, thinly sliced
- Fill a stock pot with water. Salt with 1 teaspoon of salt. Boil for 15 minutes, until tender. Drain and cool for 15 minutes.
- To make the dressing, In a medium saucepan, place bacon drippings. Add onion and cook on medium heat until tender, about 10 minutes.
- Turn heat to medium-high and add flour to pan. Whisk until blended and bubbling. Cook for 1 minute more.
- Stir sugar, salt, mustard, vinegar and vegetable broth together. Whisk into onion and flour mixture and cook 2-3 minutes until thick and bubbly. Remove from heat.
- When potatoes are cool enough to handle, quarter and place in a serving bowl.
- Add dressing and toss lightly.
- Top with sliced green onion and serve warm.
Most importantly, when you pare this wonderful salad with my Cool and Creamy Cucumber Salad and your favorite grilled main dish, you have a memorable summer meal for your own little German gasthaus.