German Potato Salad
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
Makes 4 servings
Ingredients
- 1 pound Yukon gold potatoes, peeled
- Sea salt
- 5 slices bacon, cut into ½-inch strips
- ½ red bell pepper, diced
- 2 celery stalks, thinly sliced
- 2 teaspoons seeded mustard
- 2 tablespoons apple cider vinegar
- Freshly ground black pepper
- 3 tablespoons minced parsley
Procedure
In Germany, potato salad is made with bacon and vinegar and served warm. The potato salad will keep, covered in the refrigerator, for up to 2 days.
Place potatoes and salt in a large pot and cover with cold water by 1 inch. Heat over medium-high heat until water just begins to boil. Reduce heat to maintain a simmer and cook potatoes until tender and cooked through, about 15 to 20 minutes. Drain potatoes in a colander and set aside until cool enough to touch. Slice potatoes in quarters, place in a large bowl and set aside.
To a large skillet over medium heat, add bacon and cook until the fat has been rendered and bacon is golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside, reserving the skillet and rendered fat.
Place the skillet back on the stove over medium heat and add the red pepper and celery to the bacon fat and sauté until tender, about 3 minutes. Add peppers and celery to the bowl with the potatoes.
In a small bowl, combine the mustard and vinegar; pour the mixture over the potatoes and peppers.
Add the bacon and parsley to the potato mixture and gently toss until just combined. Taste and adjust seasoning with salt and pepper. Serve warm or at room temperature.
Place potatoes and salt in a large pot and cover with cold water by 1 inch. Heat over medium-high heat until water just begins to boil. Reduce heat to maintain a simmer and cook potatoes until tender and cooked through, about 15 to 20 minutes. Drain potatoes in a colander and set aside until cool enough to touch. Slice potatoes in quarters, place in a large bowl and set aside.
To a large skillet over medium heat, add bacon and cook until the fat has been rendered and bacon is golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside, reserving the skillet and rendered fat.
Place the skillet back on the stove over medium heat and add the red pepper and celery to the bacon fat and sauté until tender, about 3 minutes. Add peppers and celery to the bowl with the potatoes.
In a small bowl, combine the mustard and vinegar; pour the mixture over the potatoes and peppers.
Add the bacon and parsley to the potato mixture and gently toss until just combined. Taste and adjust seasoning with salt and pepper. Serve warm or at room temperature.
German Potato Salad
By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 4 servings
Ingredients
- 1 pound Yukon gold potatoes, peeled
- Sea salt
- 5 slices bacon, cut into ½-inch strips
- ½ red bell pepper, diced
- 2 celery stalks, thinly sliced
- 2 teaspoons seeded mustard
- 2 tablespoons apple cider vinegar
- Freshly ground black pepper
- 3 tablespoons minced parsley
Procedure
In Germany, potato salad is made with bacon and vinegar and served warm. The potato salad will keep, covered in the refrigerator, for up to 2 days.
Place potatoes and salt in a large pot and cover with cold water by 1 inch. Heat over medium-high heat until water just begins to boil. Reduce heat to maintain a simmer and cook potatoes until tender and cooked through, about 15 to 20 minutes. Drain potatoes in a colander and set aside until cool enough to touch. Slice potatoes in quarters, place in a large bowl and set aside.
To a large skillet over medium heat, add bacon and cook until the fat has been rendered and bacon is golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside, reserving the skillet and rendered fat.
Place the skillet back on the stove over medium heat and add the red pepper and celery to the bacon fat and sauté until tender, about 3 minutes. Add peppers and celery to the bowl with the potatoes.
In a small bowl, combine the mustard and vinegar; pour the mixture over the potatoes and peppers.
Add the bacon and parsley to the potato mixture and gently toss until just combined. Taste and adjust seasoning with salt and pepper. Serve warm or at room temperature.
Place potatoes and salt in a large pot and cover with cold water by 1 inch. Heat over medium-high heat until water just begins to boil. Reduce heat to maintain a simmer and cook potatoes until tender and cooked through, about 15 to 20 minutes. Drain potatoes in a colander and set aside until cool enough to touch. Slice potatoes in quarters, place in a large bowl and set aside.
To a large skillet over medium heat, add bacon and cook until the fat has been rendered and bacon is golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside, reserving the skillet and rendered fat.
Place the skillet back on the stove over medium heat and add the red pepper and celery to the bacon fat and sauté until tender, about 3 minutes. Add peppers and celery to the bowl with the potatoes.
In a small bowl, combine the mustard and vinegar; pour the mixture over the potatoes and peppers.
Add the bacon and parsley to the potato mixture and gently toss until just combined. Taste and adjust seasoning with salt and pepper. Serve warm or at room temperature.