Homemade German Potato Salad Recipe

Homemade German Potato Salad Recipe

This old-fashioned recipe for German Potato Salad tastes just like grandma used to make: tender chunks of potatoes tossed in a warm, sweet and sour sauce with plenty of crispy bacon.

Course Side Dish

Cuisine German

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings (1 cup each)

Calories 314kcal

Author Meggan Hill

Ingredients

2 pounds russet potatoes peeled and cut into 1/2 inch pieces (see note 1)
Salt and freshly ground black pepper
4 slices bacon diced, about 1/2 cup uncooked
1/4 cup vegetable oil
1/2 cup all-purpose flour plus more, if needed
2 1/2 cups chicken broth (see note 2)
1/4 cup white wine vinegar (see note 3)
1 cup diced onion about 4 ounces
1/4 cup granulated sugar (see note 4)
2 tablespoons whole grain mustard (see note 5)
scallions finely sliced, for garnish, optional

US Customary - Metric

Instructions

In a Dutch oven or large stockpot, add potatoes and 2 tablespoons salt. Add cold water to cover potatoes by 1/2 inch. Over medium-high heat, bring to boil and partially cover pot. Cook until potatoes are tender when pierced with a paring knife, stirring once or twice, about 10 to 15 minutes. Drain well, tossing in a colander to remove excess water.
In a medium-sized skillet medium heat, cook bacon until crispy, about 7-10 minutes. With a slotted spoon, remove bacon and set aside on a paper towel-lined plate to drain. Reserved rendered bacon fat in the skillet.
To the skillet with the bacon fat over medium heat, add vegetable oil. Heat until a pinch of flour sprinkled into the oil just beings to bubble. Whisk in remaining flour cook and whisk until a thick paste forms, about 1 minute. Remove from heat and allow to cool.
In a medium-sized saucepan combine chicken broth, vinegar, onions, 1 teaspoon salt, 1/2 teaspoon pepper, sugar, and mustard. Bring to a boil, and cook uncovered until onions are tender, about 10 minutes. Add roux to broth mixture, 1 tablespoon at a time, until the sauce thickens. Discard any remaining roux.
In a large bowl, add warm potatoes and slowly add broth mixture, a little at a time, allowing time for the potatoes to absorb the mixture. Add bacon and toss to combine. Garnish with scallions. Serve potato salad warm.

Video

Notes

Potatoes: Russets are the best spuds for many potato salads since they’re drier and have more starch than other varieties. Whole potatoes tend to cook unevenly (and take a long time!), so chop them into uniform pieces before you boil them.
Chicken broth: Opt for store-bought or homemade broth; either will do.
White wine vinegar: White distilled vinegar can be used in place of the white wine vinegar, if desired.
Sugar: The German Potato Salad I grew up eating erred on the sweet side. If that's not your style, start with 1 tablespoon of sugar in step 4. Taste the roux after it thickens, and add more sugar if you think the sauce could benefit from it. Alternatively, you can omit the sugar entirely; make this German Potato Salad recipe your own.
Whole grain mustard: A store-bought brand like Maille or Inglehoffer works great, or feel free to make your own mustard.
Yield: This German Potato Salad makes six (1-c.) side dish servings. It's always a hit at parties and potlucks, so you may want to make a double batch.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition