When searching for hot German potato salad recipes one thing is abundantly clear...people are passionate about this dish! Every fan has their preference regarding the manner of preparation, the ingredients, and serving temperature; they also love to get into good-natured debates as to the authenticity of the salad. These debates are all in fun as German potato salad, like bread, varies from one region of Germany to another.
There is one common factor in each of the endless variations: the delightful and mouthwatering combination of sweet and tart. These two tastes were made to marry, a fact that is abundantly clear in many German recipes. Here you will find two basic recipes for hot German potato salad - the first with a vinaigrette dressing preferred in southern Germany and a creamy dressing preferred in northern Germany (of course, this is a basic generalization rather than a hard and fast rule).
German Potato Salad with Vinaigrette
- 10 medium size potatoes (Yukon gold work best with these recipes)
- 1 large onion, diced
- 6 gherkin pickles, sliced
- 1/2 lb bacon, diced, crisply fried, and drained of fat
- 2 tablespoons white wine vinegar or cider vinegar
- 1 tablespoon liquid from the gherkins
- 1-2 tablespoons water
- 2 tablespoons oil (anything light and fairly neutral such as sunflower or grapeseed)
- salt and coarsely ground pepper to taste
Boil the potatoes (whole and in their jackets) in salted water for about 30 minutes or until tender. Peel and slice; place into a large bowl. Add the crisply fried bacon to the potatoes. All other ingredients can be placed into a smaller bowl and mixed until well blended or placed into a jar and shaken until blended. Pour over the potatoes and bacon. Carefully stir to coat the potatoes with the dressing. This recipe can be served cold, but is best at room temperature or still warm.
Creamy Hot German Potato Salad
- 10 medium potatoes (preferably Yukon gold)
- 1 cup chopped onion
- 1/2 lb bacon, diced
- 2 tablespoons flour
- 1/4 cup sugar
- 2 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup cider vinegar or white wine vinegar
- 1 cup sour cream
- 6 pickled gherkins, sliced
- chopped parsley
Boil the potatoes (whole and in jackets) in salted water for 35 minutes or until tender. Peel the warm potatoes and slice into a large bowl. Add onion. Fry the bacon in a large skillet, until crisp; remove with a slotted spoon and add to potatoes. Pour off fat, keeping 3 tablespoons. Return the 3 tablespoons of fat to the skillet. Mix the flour into the fat; add sugar, butter, salt, pepper, vinegar, and 1 cup water. Bring to a boil, stirring. Remove from heat and add sour cream. Pour over the potatoes, onion, and half of the bacon; toss gently. Sprinkle with the remaining bacon and chopped parsley.
1) Use potatoes that are approximately the same size to ensure even cooking.
2) The easiest way to peel the potatoes after cooking is, while they are still warm, to hold them in a dish towel in the palm of one hand, and rub them with the overlap of the towel. This is a simple way to remove the jackets.
3) Each recipe can be served as a cold, room temperature, or hot German potato salad. To serve hot you simply have to boil the potatoes right before making and serving. To make cold, you can boil and peel the potatoes the day before, make the salad in the morning, and let sit to chill in the fridge until serving time.
These are two very simple recipes that can be adapted to the taste and preference of anyone. The versatility of potato salad allows everyone a free hand in experimentation...remove something you don't like, add something you believe no potato salad is complete without, substitute ham for the bacon...the possibilities in creating a perfect hot German potato salad are endless!