This is not your typical German potato salad, and actually I don’t really know what it is supposed to be like other than I heard it was served warm. In fact, if you have a recipe for German potato salad that you love I would be so excited to try it. But either way, we decided to have our buttermilk grilled pork chops and then we couldn’t think up anything for a side dish until our little one said, I wish we had potato salad…
Well shoot, I can do that! Until I busted out the potatoes and she realized that potato salad was that thing with the mayonnaise that she didn’t love at a recent BBQ. Ok, but I’d already become invested in the idea so knowing that she loves corn and bacon I told her I would make one without mayo, but with corn and bacon. That sold her immediately. And now I was stuck because I suddenly realized that other than our finger lickin’ good fingerling potato salad I didn’t have a clue what I was doing. Like, not an inkling.
So I did what most people would do, I baked the golden potatoes, threw a skillet with a high lip on the stove and started to heat up a little butter and olive oil. I know many potato salads have mustard so I snagged dijon, a little garlic because anything I cook on the stove tends to involve garlic and then BAM! It came to me. It’s all about a good, sticky dressing. I poured in a little apple cider vinegar for great flavor and then sugar to mellow things out. Sure enough, the dressing started turning into a warm, flavorful sauce and a little sticky which is what I love. We tossed it with the chopped potatoes, sweet corn and salty bacon then a little fresh parsley on top because while it seems useless it actually freshens the whole dish up. Trust me, you need to make this.
What Kind Of Potatoes Do You Use For Potato Salad?
For potato salad, you’ll want to stay away from starchy, thick-skinned potatoes like russets, which will fall apart during the cooking process.
Red potatoes or golden potatoes maintain the perfect texture for salad.
How Long Will Potato Salad Keep?
Potato salad that has not been above 41 degrees for longer than 2 hours can be safely stored in the refrigerator.
Left over potato salad will keep for 3-4 days in the refrigerator.
German Potato Salad
- 2 pounds golden potatoes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup plus 1 tablespoon apple cider vinegar
- 1 clove of garlic
- 3 tablespoons plus 1 teaspoon of sugar
- 1 tablespoon dijon mustard
- 4 slices of good quality bacon, cooked and chopped
- 1 1/2 cups sweet corn, cooked
- 2 tablespoons of parsley, chopped
- Heat the oven to 400 degrees and lay the potatoes out on a baking sheet. No need to cut them.
- Roast for 35-45 minutes or until tender.
- Allow to cool and then chop into 1/2-1" pieces.
- Set aside in a large bowl and toss with the salt and pepper.
- Heat a skillet over medium heat and add the butter and olive oil.
- As soon as the butter melts add the vinegar, garlic, mustard, and sugar.
- Whisk and bring to a simmer.
- As it begins to cook out a little liquid and thicken slightly, about a minute, add the potatoes and corn and toss to coat.
- Remove to a dish, sprinkle with bacon and parsley.
Amount Per Serving:Calories: 311 Saturated Fat: 0g Cholesterol: 22.5mg Sodium: 0mg Carbohydrates: 41g Fiber: 4.2g Sugar: 10.7g Protein: 6.8g