Potatoes with a kick is one way to describe German potato salad. It is an ideal fall food, perfect as a Thanksgiving side dish. Last night, during a cooking class, I had the chance to make and taste the best German potato salad.
What made it especially good, was the subtle flavor. Most German potato salads have too much vinegar, making them taste acidic. However, the recipe I will share below was subtle and delicious. It is from Chef Gabriel’s collection.
Bacon – 4 oz.
Onions – 8 oz.
White wine vinegar – 4 oz.
Oil – 4 oz.
Pepper – 1 pinch
Sugar – 1 pinch
Prepared mustard – 2 tbs.
Chicken stock (hot and seasoned) – 16 oz.
Chives snipped – 2 oz.
Potatoes, roasted peeled and sliced – 5 lbs. (They should still be warm.)
1. The key to this salad is you make it while the potatoes are still warm.
2. Roast the potatoes in the oven in their jackets, peel while warm, split in half and slice 1/8 inch thick.
3. In a large skillet render the bacon with the oil. When it is crisp but not too brown, add the onions and sweat until tender.
4. Add the stock, vinegar, sugar, mustard, and salt and pepper.
5. Toss this on the potatoes when hot. Add the chives and toss all together.
6. Serve warm or cold. (We served it warm, and it was so good.)
I think that the chef had us add a bit more sugar, but you can taste it and add it if necessary. This recipe comes together very quickly. The most time-consuming part is the peeling of potatoes. Thanks to Chef Gabriel at Schoolcraft College in Livonia, Michigan.