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Traditional German Potato Salad
Credit:
Ellen Silverman
Recipe Summary
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
4 pounds baby Yukon Gold potatoes
1 tablespoon plus 2 teaspoons kosher salt
1/2 cup cider vinegar
1 tablespoon sugar
1 pound bacon, cut into 1/2-inch pieces
2 small white onions, finely diced (about 1 cup)
2 cups beef broth
1/2 cup chopped fresh flat-leaf parsley
Cook's Notes
You can substitute small regular Yukon gold potatoes for the baby ones; adjust the cooking time accordingly.
Gallery
Traditional German Potato Salad
Credit:
Ellen Silverman
Recipe Summary
Yield: Serves 8 to 10
Gallery
Traditional German Potato Salad
Credit:
Ellen Silverman
Traditional German Potato Salad
Credit:
Ellen Silverman
Traditional German Potato Salad
Recipe Summary
Yield: Serves 8 to 10
Recipe Summary
Yield: Serves 8 to 10
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 4 pounds baby Yukon Gold potatoes
- 1 tablespoon plus 2 teaspoons kosher salt
- 1/2 cup cider vinegar
- 1 tablespoon sugar
- 1 pound bacon, cut into 1/2-inch pieces
- 2 small white onions, finely diced (about 1 cup)
- 2 cups beef broth
- 1/2 cup chopped fresh flat-leaf parsley
Directions
Peel potatoes, and place in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 10 minutes.
While the potatoes cook, combine the vinegar, sugar, and remaining 2 teaspoons salt in a small saucepan, and place over medium heat until the sugar is dissolved.
Drain potatoes into a colander. Using gloves or paper towels to protect your hands, slice the hot potatoes into 1/8-inch-thick rounds. Drizzle with hot vinegar mixture, gently stirring until all potatoes are coated. Set aside.
Saute bacon in a large skillet placed over medium-low heat, stirring frequently, until browned and crispy. Remove with a slotted spoon; transfer to a plate lined with paper towels. Drain excess fat from skillet, leaving a thin coating in bottom. Add onions; saute until translucent but not browned.
Add beef broth; bring to a boil over high heat. Reduce to a simmer, and cook until reduced by half, about 20 minutes. Pour over the reserved warm potato mixture, and sprinkle with the reserved bacon and chopped parsley. Gently stir to combine, and serve immediately.
Cook's Notes
You can substitute small regular Yukon gold potatoes for the baby ones; adjust the cooking time accordingly.
Cook’s Notes
You can substitute small regular Yukon gold potatoes for the baby ones; adjust the cooking time accordingly.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Traditional German Potato Salad
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Reviews:
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All Reviews for Traditional German Potato Salad
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
