GERMAN POTATO SALAD

We have had such a wonderful time visiting with our friend from Germany. I have fallen in love with all the flavors found in their meals. It may quickly become a favorite cuisine.

DSC_0978

Tonight, we decided to try an authentic German Potato Salad. Bold flavors and potatoes in the same recipe? What’s not to love?!? Oh my goodness…heaven on a plate! Seriously, I could eat the entire bowl all by myself.

DSC_0982

This recipe can be made in the time it takes to prep and cook the potatoes. While the potatoes are cooking you can prepare the veggies and herbs and make the dressing. Combine everything together in a large bowl and a new favorite side dish is ready to serve.

DSC_0953
DSC_0959
DSC_0970

INGREDIENTS:
1 1/2 pounds red potatoes or Yukon gold potatoes, cut into cubes
3/4 cup chicken stock, hot
6 oz bacon, cut into small pieces
1 small onion, finely diced
2 green onions, chopped
2 tablespoons fresh chives, chopped
1 large dill pickle, cut into small cubes
2 tablespoons fresh parsley, chopped
8-10 cherry tomatoes, quartered
6 tablespoons vegetable oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper

DIRECTIONS:
1. Prepare the potatoes by washing and cutting them into 3/4 inch cubes. Cover with water and add a generous amount of salt. Bring to a boil and cook until just tender. This will take 15-20 minutes. When tender, drain and return to the pot. Add the chicken stock and allow it to sit a few minutes to absorb the liquid. This adds another layer of flavor to the finished dish.

2. Dice the bacon and place in a saute pan. Cook until crisp. Remove and drain on a paper towel. Set aside.

3. Dice/chop the onions, chives, pickle, parsley, and tomatoes.

4. In a large bowl, add the oil, vinegar, mustard, sugar, salt, and pepper. Stir to combine. Add the bacon, onions, chives, pickle, parsley, and tomatoes.

5. Drain any remaining liquid from the potatoes and add to the dressing. Gently toss to combine.

DSC_0974
DSC_0982

This potato salad is best served warm or room temperature. It can be served cold but is not the preferred choice. Once you’ve tried it you will understand why.

You might want to double the recipe so there is enough to serve with dinner.
DSC_0986

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.