Homemade German Potato Salad

Sweet and zesty... German potato salad is the perfect side dish for any German meal, for your burger and brat BBQ too! Served warm or cold… the best!

Homemade German Potato Salad

Yield: 4 - 6 servings

Ingredients:

5 – 6 medium red potatoes, cooked, peeled and sliced
3 slices bacon, cut into thin strips
2 stalks celery, finely chopped
1 small onion, diced
1 teaspoon dry mustard
1/3 cup cider vinegar
1/2 cup granulated sugar
1/2 cup water
2 tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon celery seed
Couple grinds fresh black pepper

Equipment needed:
2-quart saucepan for potatoes
Cutting board
Chef knife
Paring knife
Liquid and dry measuring cups
Measuring spoons
Rubber spatula
12-inch deep skillet with lid

I always consider the perfect side dish to make with bratwurst is... German Potato Salad! I have had it from the local deli, out of a can... but nothing is better than homemade. If I buy it, I always wind up adding stuff to it, so I might as well start from scratch. Most of the ingredients I have in the house, with the exception of red potatoes. Always have potatoes, but not guaranteed red ones. I have made this recipe using Yukon Gold, Idaho or Russets...but best results I find is red! Pretty easy preparation too and can be completed in about 45 minutes too! So, grab your skillet and cutting board and let’s get cooking! I find every recipe is easier to prepare, in a timely fashion, if you dovetail your tasks! Place your potatoes in a 2-quart saucepan and cover with water by one inch. Place over medium high heat and bring to a boil. Reduce the heat and allow to simmer for 12 – 15 minutes or until they can be pierced with a fork with a little bit of effort. While the potatoes are cooking, prepare your celery and onions as pictured above. Measure out your remaining ingredients and set aside.

When the potatoes are almost fork tender, drain the hot water and run cold water over them until you can handle them. Be careful while you work with the potatoes, as the centers will still be a bit warm. Peel the potatoes using a paring knife. As you drag the knife along the potatoes, the skins will pull off without a lot of effort, note the technique shown above. Cut out the dark spots and eyes with the point of the knife, being careful not to waste potato in the process. Slice the potatoes in half and then into 1⁄2 inch thick slices. Thicker slices are better so you don’t wind up with mashed potatoes while mixing later.

After the initial potato prep is finished, it’s time to grab the skillet and put it all together! Begin by cutting the bacon into 1⁄2 inch strips and placing them into the skillet along with the onions and celery over medium heat. Continue to cook until the bacon is somewhat crispy and vegetables are tender, ~ 6 - 8 minutes. While the pan is sizzling... and smelling amazing... place the liquids, seasonings and flour together in a larger measuring cup or small bowl and stir until flour is smooth. Pour liquids over cooked veggie mixture and stir well. Cook until bubbling and thickened.

Almost finished! Now for the final steps... sweetening and final seasoning of your salad. German potato salad gets its flavor from the vinegar, salt,and sugar combination. Pour in the sugar and stir well to dissolve before adding the potatoes. Give the sauce a taste and adjust the salt or sugar flavor. Everyone’s preferences differ, so if you want it a bit sweeter, adjust by adding a little sugar (~ 2tablespoons at a time) until you get the flavor you desire. Then add the sliced potatoes and gently stir to blend with the sauce, until all potatoes are coated. Reduce the heat to very low and cover with lid until serving.

The smell of the bacon, vinegar and onion are taking you over... I’m sure. Such a heavenly aroma!! Allow the mixture to cook in the sauce for a few minutes to allow the flavors to permeate the potatoes. If the rest of dinner is not ready, it will hold well, covered, on very low heat. Stir occasionally to prevent sticking! Serve with brats or sausage of choice and a bit of kraut or red cabbage for an authentic Eastern European experience... Enjoy!!

** To prepare bratwurst: Pierce each bratwurst a few times with a fork and place in 2 quart saucepan. Cover with beer, chopped onion and two chopped cloves garlic. Simmer for 10 minutes. Grill or pan fry until brown and skin is crispy.