I’ve made this a couple times and never seemed to quite get the taste that I was looking for. This time I seemed to have hit the nail on head. Before when I made it, it was with white vinegar, this time was apple cider. I also added caraway seeds and cooked the potatoes to just the right consistency. I slightly softened the onions in the bacon fat. Just a few changes that seemed to add up to make the right difference.
I have to admit that I much prefer the salad cold. Doing so lets it soak in the dressing in the fridge and get just a wee bit mushy. Traditionally its served warm, but do whichever you prefer!
German Potato Salad
- 5-6 red potatoes
- 6 slices of bacon cut into pieces
- 1 onion cut in half then sliced thinly
- 2-3 strands fresh thyme
- 2-3 strands fresh chives.
- 2 strands fresh oregano
- 1/2 cup apple cider vinegar
- 1/4 cup vegetable stock
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon pickling spice
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon sugar
- 1/4 teaspoon smoked paprika
- Peel, then slice me the potatoes into 1/4 inch slices with a mandolin. Cut those slices in half.
- Either cook in a pot with salted water or microwave in a bowl covered in salted water until quite tender.**
- Render down the bacon pieces, remove from the pan when crispy, placing in a large bowl.
- Put the onion in and saute for about 2 minutes. You don't want to brown, just slightly soften them.
- Pour onion and any remaining bacon fat in the bowl.
- Once the potatoes are ready, strain, then put in the bowl.
- Mix the dressing in a container and pour over the potatoes.
- Chop the fresh herbs and add to the bowl.
- Gently toss to mix all the ingredients.
- Sprinkle with fresh parsley before serving.