July 10, 2013

German Potato Salad



I have yet to meet a potato salad I don't like.  I'm a carb-a-holic, you see, and potatoes definitely fall in the yummy carb category for me.  And one of my absolute favorite potato salads is vinegar-based German Potato Salad.

No mayo? ... no problem!  The tang of the vinegar dressing is so tasty with the potatoes.

And bacon.

Oohhhhhhhh, bacon and potatoes ... so good.


My husband is of German descent.  His mother grew up in Germany and came to the United States when she was 17 years old, settling in the town in which my husband grew up.

She and my husband refer to this version of German Potato Salad as "Rich Man's German Potato Salad" ... 'cause it has all kinds of 'stuff' in it ... like bacon ... and chopped pickles ... and scallions ... and celery ... and fresh parsley.

My mother-in-law makes a simpler version that we call "Poor Man's German Potato Salad."  It is simply potatoes and very thinly sliced onion dressed with vinegar, salt, and pepper.  And it's sooooo good, too.


You can serve this salad either warm or chilled.  But we prefer it chilled to give the potatoes some time to absorb some of the vinegar.  It makes it extra good that way.

But when it comes to the variety ... rich man's ... poor man's ... it really doesn't matter to me which version of German Potato Salad I get.  As long as I get that yummy combination of vinegar and potatoes, my carb-monster is happy!

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German Potato Salad
Source:  A family friend


Ingredients
  • 2 lbs. potatoes, unpeeled
  • 1 stalk celery
  • 2 baby dill pickles
  • 2 scallions, white and green parts
  • 1/3 c. white vinegar
  • 3 T. extra virgin olive oil
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. paprika
  • 4 T. chopped fresh parsley
  • 6 slices bacon, cooked and crumbled
Directions
  1. Boil potatoes until tender when pierced with a fork. (Cooking times will vary based on the size and variety of your potatoes.) Cool slightly until potatoes are cool enough to handle; chop into 1/2-inch cubes. Place warm cubed potatoes in a large bowl.
  2. Chop celery, pickles, and scallions. Add celery, pickles, scallions, and crumbled bacon to the potatoes and gently mix to combine.
  3. Place vinegar, olive oil, salt, pepper, paprika, and parsley in a jar or small bowl. Shake or whisk until thoroughly combined. Pour over potato mixture while potatoes are still warm. Toss gently to coat.
  4. Serve warm or chilled.
Enjoy!


8 comments:

  1. This looks really delicious!! I should try it someday.

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    Replies
    1. Oh, indeed you should, Colette ... it's really yummy. :-)

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  2. i have a lot of potatoes at home, going to try out recipe. i love potatoes.

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  3. I bet this is fantastic, Tracey! I love a nice, tangy sauce. Especially with potatoes! Pinning and sharing on Facebook and Twitter! Thanks for sharing at Marvelous Mondays!

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  4. Sounds yummy! Thanks for sharing at Sweet & Savory Saturdays #21!

    ~Amber @ Dessert Now, Dinner Later!
    http://www.dessertnowdinnerlater.com

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  5. This looks SO GOOD!!! And I couldn't agree more... I have yet to find a potato salad I don't like too!!! One of my absolute favorites!!!!

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  6. I made this recipe and my family LOVED it! Brought some to work and had to make a batch for them too! Thank you for the recipe!

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    Replies
    1. Yay!! I'm so glad your family enjoyed it, Sarah. Thank you so much for stopping back by to let me know!

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