If you’re looking for a hearty and flavorful side dish, look no further than this German Potato Salad recipe. This isn’t your typical potato salad – it’s made with cider vinegar, bacon drippings, and garnished with crumbled bacon and parsley for an explosion of flavors.
Ingredients
- 4 lb. new potatoes (red skin)
- 2 good size onions, finely chopped
- 3 stalks celery, finely chopped
- 1/2 c. cider vinegar
- 1/2 c. hot bacon drippings
- 8 strips bacon, fried and crumbled
- salt and pepper to taste
- parsley
Cooking Method
- Boil the potatoes until done.
- Peel and slice while still warm.
- Stir while pouring on the vinegar and hot grease.
- Garnish with the bacon and chopped parsley, if available.
- Sprinkle with sugar if too tart due to the vinegar.
Calorie: 300
Total cooking time:1 hour
Difficulty level: Medium
The Great German Potato Salad Saga
So, here I was, standing in my kitchen, staring at 4 pounds of new potatoes like they were going to sprout legs and run away. I had onions, stalks of celery, cider vinegar, and hot bacon at the ready. My mission? To create the ultimate German Potato Salad.
Prepping the Potatoes
I started by boiling the potatoes because if there’s one thing I know, it’s that raw potatoes and salads don’t mix, unless you’re into that sort of thing. As if peeling hot potatoes wasn’t extreme enough, I then had to slice them while still warm. I mean, who needs fingerprints, right?
The Vinegar Splashdown
Here comes the fun (and slightly terrifying) part, folks. Stirring the potatoes while pouring on the vinegar and hot grease. It’s like trying to pat your head and rub your belly at the same time, but with the added thrill of potential third-degree burns. I don’t remember this being mentioned in any of those swanky cooking shows.
Bacon, the Highlight of the Show
Now, let’s talk about the bacon. Eight strips of bacon, fried and crumbled. There’s something incredibly satisfying about frying bacon. Maybe it’s the sizzle, or the aroma, or just the fact that bacon makes everything better. It’s like the fairy dust of the culinary world.
The Final Touch: Parsley
To top it all off, I garnished the salad with the bacon and some freshly chopped parsley. I like to think of parsley as the unsung hero of the kitchen. It’s not flashy, it doesn’t have a strong flavor, but it adds that pop of color that makes you go, “Hey, this person might actually know what they’re doing.”
The Sugar Sprinkle Surprise
Finally, I took a taste. The tang of the vinegar was a little too tart for my liking, so I decided to sprinkle some sugar on top. I felt a bit like a mad scientist, adding sugar to a potato salad. But trust me, it works. It’s like the plot twist in a movie that you don’t see coming, but it makes everything make sense.
The Taste Test
The moment of truth. I took a bite and… it was pretty darn good. The potatoes were soft but not mushy, the onions and celery gave it a nice crunch, and the bacon, oh the bacon, added a satisfying salty bite. Not to mention the parsley made it look like something straight out of a fancy restaurant.
The Aftermath
So there you have it, my journey into the world of German Potato Salad. It was a rollercoaster of emotions, full of laughs, near-burns, and a newfound appreciation for parsley. Would I do it again? In a heartbeat. But next time, I might invest in some heat-resistant gloves.
In the end, it’s not just about the new potatoes, onions, stalks of celery, cider vinegar, hot bacon, bacon, salt, and parsley. It’s about the fun, the mess, and the memories you make along the way. And hey, if you end up with a delicious salad at the end of it all, that’s just the cherry on top. Or should I say, the bacon on top?
