Tuesday, July 21, 2015

German potato salad

Originally posted by me in GlutenFreeRecipes Facebook group on May 26, 2014

  • 4 large baking potatoes
  • 4 shallots (small to med size -- to taste)
  • 2-3 tablespoons Apple cider vinegar
  • 2-3 slices of bacon.  Completely optional if vegetarian. 
  • Spices for flavor. My favorites are lemon pepper and salt. Alternately Hungarian sweet paprika, pepper and salt.
  • Brown up the bacon until crispy.  Whatever your favorite method and put to side until cool on paper-towels.   Skip this step if vegetarian.
  • Boil the potatoes in the skin for roughly an hour. Stick a fork in them and if it goes in without resistance they are done.
  • Let the potatoes cool for 5-10 minutes
  • Peel the potatoes when still warm don't worry if they crumble a little.
  • Place peeled potatoes in a bowl and chop loosely.
  • Add the apple cider vinegar, finely minced shallots, and spices to the potatoes.
  • Pour a few tablespoons of boiling water over it all
  • Mix quickly before the potatoes soak up all the liquid.

  • Serve warm or cold. For me tastes better if it's had an hour in the refrigerator to cool off and of course as leftovers.  
  • This is typically a side to grilling for me, but could be a side to any meal.
  • Recipe feeds about 10-15 servings as a side
  • Since no Mayo this can be safe for a warm day of grilling.
  • Depending on what part of Germany you come from mustard may be added for a different flavor profile.