German Hot Potato Salad
German Hot Potato Salad, renowned for its sweet vinaigrette sauce, onion, and bacon bits, stands out as a delectable side dish that perfectly complements various main courses. This iconic German recipe is celebrated for its simplicity in preparation and its irresistibly delicious taste.
To begin, medium-sized Yukon potatoes are peeled and cut into cubes before being boiled until tender in a pot of water. It is crucial not to overcook the potatoes to maintain their texture. Once cooked, the potatoes are drained in a colander, setting them aside for further preparation.
In a small bowl, a flavorful vinaigrette sauce is created by mixing water with white vinegar, sugar, salt, cornstarch (or all-purpose flour), and black pepper. This mixture is set aside for later use. A skillet or wok is preheated, and oil is added along with chopped yellow onions. After stirring the onions, parsley and the prepared vinaigrette sauce are introduced to the skillet, creating a thickened and savory sauce. The boiled potatoes are then added to the mixture and stirred thoroughly to coat them in the flavorful sauce.
The finishing touch involves sprinkling bacon bits over the hot potato salad, adding a savory and crunchy element to the dish. German Hot Potato Salad is best served hot and pairs exceptionally well with traditional German main courses such as pork chops and sauerkraut. With its easy preparation and delightful flavors, this classic side dish captures the essence of German culinary traditions, making it a favorite among those who appreciate the rich and diverse tastes of German cuisine.
|3 medium size Yukon potatoes, peeled and cut cubes
|4 cups of water
|1 tablespoon of white vinegar
|1 tablespoon of sugar
|1/2 teaspoon of salt
|1 tablespoon of cornstarch or all purpose flour
|1/4 teaspoon of black pepper
|2 tablespoons of vegetable or olive oil
|1/2 cup of chopped yellow onion
|1/2 teaspoon of dried parsley
|1 tablespoon of bacon bits
Directions to make German Hot Potato Salad
- Put potato and 4 cups water in a large pot, cook till potato tender (do not over cook potato), pour cooked potato in a colander, set a side to drain.
- In a small bowl, mix ¼ cup water with vinegar, sugar, salt, cornstarch and black pepper, mix well and set a side.
- Pre-heat a skillet or wok.
- When skillet is hot, add oil and onion, stirs, add parsley and vinaigrette sauce, stirs well till sauce thicken then add boiled potato, stirs well.
- Sprinkles with bacon bits before serve.
Serve hot with German pork chop and sauerkraut.
Related Recipe: Khmer Hot Beef Salad
Serving Size: 2
Calories Per Serving: 416