My favorite traditional German potato salad, served warm with a dijon vinegar dressing. This is the ideal cold-weather side dish!
My name is one of those that is practically never spelt properly, yet it isn’t even that tough. Most of my business talks go something like this:
What is your first name? Bluebirdcafela.com. L-e-s-l-e-y? No, i-e. Yeah, that’s intriguing. What is your surname? Haasch. H-a-a-s-c-h. H-a-s-h? Close H-a-A-S-c-h. Got it. H-a-a-s-h.s-C-h. Sorry about that. [give me documentation with my name] What exactly is it? It’s in German. Lizzie Hosh is also mentioned in this publication.
Contents
- From German to Polish
- German potato salad is a longtime favorite
- Ingredients for German potato salad
- This recipe’s measurements don’t have to be exact
- Here’s the thing about German potato salad – you serve it warm.
- How to store German potato salad
- German Potato Salad
- FAQs
- What is German salad made of?
- What is the potatoes dishes of Germans?
- What is the history of German potato salad?
- How long can you keep German potato salad in the fridge?
- What are the three main meals in Germany?
- What type of salad do Germans eat?
- What are two of Germany’s favorite foods?
- What food is German national dish?
- Why do Germans eat a lot of potatoes?
- Why do Germans eat potato salad on Christmas?
From German to Polish
Although I totally love all my German-ness, its going to be funny to have the same talk after the wedding, just with a Polish name. I can’t wait to hear how it goes down.
Likewise, I’m sure there will be many situations when someone asks, Mrs. Kiszka? I’m in a waiting room, and it’s going to take me a long time to understand they’re talking to me.
So, what does it have to do with this recipe? Except for the fact that my name is German and this dish is also German, it truly doesn’t. Such a bizarre coincidence! Nevertheless, this is not the case.
German potato salad is a longtime favorite
This is a favorite German dish of mine. It starts with Apple Strudel, then every kind of schnitzel and sausage you can think of.
And if this isn’t provided with my drink and dinner, it’s not a full meal.
Ingredients for German potato salad
- 8-10 tiny red potatoes, rinsed and scrubbed
- 6 strips bacon
- 1 diced yellow onion
- 1tablespoongarlic,minced
- a cup of white wine vinegar
- cupwater
- 2 tbsp granulated sugar
- 1 teaspoon dijon mustard
- teaspoonsalt
- 1 tsp ground pepper
- cupparsley,chopped
This recipe’s measurements don’t have to be exact
This is something I’ve been doing for as long as I can remember. I normally wing the measurements since I have the recipe memorized and simply eyeball it all, but I wrote it all down ONLY FOR YOU.
You have every right to feel exceptional. This is a unique opportunity.
The proportions of potatoes and bacon are entirely up to you. I’ve been known to include a complete box with this, and there’s no part of me that feels even remotely guilty about it.
Here’s the thing about German potato salad – you serve it warm.
Don’t worry, I’m not asking you to keep a cold potato salad at room temperature till it spoils. This dish is best served hot off the burner.
It’s the perfect potato salad for the chilly weather. In addition, there is no mayo in this dish since it utilizes a dijon mustard and vinegar sauce.
But honestly, you can eat it cold too, if you want to.
How to store German potato salad
Refrigerate your potato salad in an airtight jar for up to 4 days.
If you’ve never tried this before, I strongly advise you to broaden your horizons and try it right now.
No, really, right now. Go to the grocery, then start boiling!
German Potato Salad
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Description
Equipment
- a big pot
- blending bowls
Ingredients
- 6 strips bacon
- a cup of white wine vinegar
- cupwater
- 2 tbsp granulated sugar
- 8-10 tiny red potatoes, rinsed and scrubbed
- 1 diced yellow onion
- 1 teaspoon minced garlic
- 1 teaspoon dijon mustard
- teaspoonsalt
- 1 tsp ground pepper
- 1 cup chopped parsley
Instructions
- Dice the bacon, dice the onion, and mince the garlic. Set aside.
6 strips bacon, 1 yellow onion, 1 tablespoon garlic - In a small mixing dish, combine the vinegar, water, and sugar. Set aside.
2 tablespoons granulated sugar, 1 cup white wine vinegar - Pour a big kettle halfway with cold water and cover with potatoes. Bring to a boil with a pinch of salt.
8-10 medium red potatoes - After boiling, reduce heat to medium high and continue to cook for 15-20 minutes, or until a fork can easily be inserted. Return to the stovetop (without heat) and set aside while you prepare the other ingredients.
- In a separate big saucepan, cook and crisp the bacon over medium heat. Turn off the heat and transfer the bacon with a slotted spoon to a bowl, leaving the bacon fat in the pan.
6 bacon slices - When the grease cools, chop the potatoes into smaller pieces, about 1 inch in size. Set aside.
- Add onions to pan and cook for a few minutes over medium heat, stirring often. Stir in the garlic and cook for another minute.
1 yellow onion, 1 garlic clove - Stir in the vinegar mixture, mustard, salt, and pepper until well combined. Let to boil for a few minutes before removing from heat.
1 tbsp dijon mustard, 1 tsp salt, 1 tsp ground pepper - Stir in the diced potatoes and bacon until well combined. Stir in the parsley a few times to mix.
a cup of parsley - Serve right away and enjoy!