Hi, I received a request for Hot German Potato Salad from Renata from the German recipe newsletter we do.
I often get this request and it is so simple to make.
It does go well with Bratwurst also.
The secrets are in not over cooking the potato. when you boil it first. It needs to be firm enough so it won't mush when you sauté it with the bacon and onions. When you add the dressing, do not over mix it as this will cause too much mushing as well. My favorite potato to use with this is a russet. It has a softer potato and although you don't want it to mush too much, a little gives body to the dressing.
This is a recipe from the cookbook that we did about my German Grandmother
"Recipes from a German Grandma"
http://www.kitchenproject.com/html/GBcover.html
If you would like to subscribe to the newsletter go here
http://www.kitchenproject.com/german/GermanGoodies/subscribe.htm
HEISS KARTOFFEL SALAT
(German Hot Potato Salad)
Boil in their jackets, peel and slice:
4 large potatoes
Dice: 5 thick slices of bacon
Prepare:1 Cup chopped onion
Mix dressing ingredients in measuring cup:
¼ Cup wine vinegar
¼ Cup water
¼ Cup sugar
Use to taste: salt and pepper
1.Fry the diced bacon in a large skillet over medium heat, stirring often, until almost crisp. 2. Add chopped onion and continue stirring until onion is cooked and turns slightly golden brown. 3. Add mixed dressing ingredients, heat and stir until mixture boils and sugar is dissolved. 4. Add sliced potatoes, mixing everything together well. 5. Season with salt and pepper. 6. Continue cooking, stirring frequently, for at least 10 minutes, or until the potatoes have absorbed all the liquid and are heated through. Continue heating and turning the mixture over for another 5 to 10 minutes. May allow to stand for additional 10-15 minutes to let the flavors blend completely.
I often get this request and it is so simple to make.
It does go well with Bratwurst also.
The secrets are in not over cooking the potato. when you boil it first. It needs to be firm enough so it won't mush when you sauté it with the bacon and onions. When you add the dressing, do not over mix it as this will cause too much mushing as well. My favorite potato to use with this is a russet. It has a softer potato and although you don't want it to mush too much, a little gives body to the dressing.
This is a recipe from the cookbook that we did about my German Grandmother
"Recipes from a German Grandma"
http://www.kitchenproject.com/html/GBcover.html
If you would like to subscribe to the newsletter go here
http://www.kitchenproject.com/german/GermanGoodies/subscribe.htm
HEISS KARTOFFEL SALAT
(German Hot Potato Salad)
Boil in their jackets, peel and slice:
4 large potatoes
Dice: 5 thick slices of bacon
Prepare:1 Cup chopped onion
Mix dressing ingredients in measuring cup:
¼ Cup wine vinegar
¼ Cup water
¼ Cup sugar
Use to taste: salt and pepper
1.Fry the diced bacon in a large skillet over medium heat, stirring often, until almost crisp. 2. Add chopped onion and continue stirring until onion is cooked and turns slightly golden brown. 3. Add mixed dressing ingredients, heat and stir until mixture boils and sugar is dissolved. 4. Add sliced potatoes, mixing everything together well. 5. Season with salt and pepper. 6. Continue cooking, stirring frequently, for at least 10 minutes, or until the potatoes have absorbed all the liquid and are heated through. Continue heating and turning the mixture over for another 5 to 10 minutes. May allow to stand for additional 10-15 minutes to let the flavors blend completely.
