German Potato Salad
Serves 6 to 8
German Potato Salad is one of the two classic salads of the region. Of
course it also claims pride of place, right next to sliced cold meats,
in a great many informal lunches from coast to coast in North America.
And, in fact, it was through German immigrants to America that the salad
came to be called “German.” In Germany and in many central and eastern
European countries it is simply a dish of warm potatoes flavored with
vinegar, meat fat, and fresh herbs. The version I offer here is a
combination of many flavors that evoke traditional central European
cooking. This salad can be made early in the day for later service.
2 pounds waxy potatoes such as new red,
well-washed and cut in half
6 slices lean bacon
¾ cup finely diced onion
¼ cup apple cider vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
½ teaspoon celery seed
½ cup sour cream
1 large dill pickle, chopped, optional
Salt and pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
-Place the potatoes in cold, salted water to cover by at least 1 inch.
Place over high heat and bring to a boil. Lower the heat and simmer for
about 20 minutes or until tender.
-While the potatoes are cooking, fry the bacon.
-Place the bacon in a skillet over low heat. Fry, turning occasionally,
for about 10 minutes or until all of the fat has rendered out and the
bacon is crisp. Transfer the bacon to a double layer of paper towels to
-Drain off all but about 2 tablespoons of the bacon fat. Place the
skillet over medium heat and add the onions. Fry for about 8 minutes or
until the onion is very soft. Stir in the vinegar, sugar, mustard, and
celery seed and remove from the heat.
-Drain the potatoes and cut them into bite-sized pieces. Crumble the
bacon into the potatoes, tossing to blend.
-Whisk the sour cream into the onion mixture and then pour the warm
dressing over the hot potatoes. If using, add the dill pickle. Season
with salt and pepper and toss to coat well.
-Scrape the mixture into a serving bowl and serve warm or at room