Saturday, August 20, 2011

German Potato Salad

I am German.  My Mom learned from her aunt how to make potato salad.  No recipe was written, but when I got one from the Germanfest I attended in Roberts Cove, LA and showed it to my Mom. She said, "That's it, that's the recipe my aunt used." My Mom doesn't make this potato salad (she has her own recipe, which I will share later) but I do. Here it is!  Thanks, Germanfest!

  • 6 medium sized Yukon Gold potatoes
  • 3 eggs
  • 6 green onions, finely chopped (greens only)
  • ½ lb. bacon, cooked crisp
  • 1 T. Dijon mustard
  • ¼ C. apple cider vinegar
  • 1 t. kosher salt
  • ½ t. black pepper
  1. Boil potatoes and eggs in one pot together until potatoes are fork tender, about 30 minutes
  2. While potatoes and eggs are boiling, cook bacon until crisp (save the drippings)
  3. Quickly fry the green onions in the bacon drippings until limp
  4. Whisk the drippings, onions, vinegar, mustard, salt, and pepper together
  5. Peel and cut the potatoes and eggs and while the potatoes are still warm pour the combined mixture over the potatoes and eggs
  6. Serve warm
Tips and Tricks:
  • I cut green onions with kitchen shears.  I think it is easier than chopping them.
  • Apple cider vinegar is not necessary, but only use light colored vinegars.  Darker vinegars (like a balsamic) change the color of the potatoes and eggs and then it looks bad.

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