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Illegitimi Non Carborundum

German Potato Salad (Kartoffelsalat)

Posted by Tom on May-15-2009

German Potato Salad

It’s critical that the potatoes not be cooked too long. If they are, you won’t be able to slice them correctly. Remember to slice the potatoes while they’re still warm for the best results. Then take extra care when combining the potatoes and dressing. If slices of potatoes stick together without getting coated, an uneven, unattractive salad will result.

Makes 6 to 8 servings.

  • 2 lbs small new white or red potatoes
  • 1 bacon slice, diced
  • ¼ cup minced onion
  • 1 ½ teaspoons all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ¼ teaspoon ground white pepper
  • 1/3 cup white vinegar
  • ½ cup water
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon celery seeds
  • ½ cup sliced radishes, room temperature

Place potatoes in a large saucepan; add water to cover: Cover and cook over medium heat 30 minutes or until tender. Do not overcook or potatoes will fall apart in salad. Using a slotted spoon, remove potatoes from pan; discard cooking liquid. Let potatoes cool enough so they can be handled safely.

Peel and cut potatoes into ¼ inch thick slices; place in a large bowl and keep warm. In a small skillet, sauté bacon over medium heat until crisp. Drain off excess bacon fat. Add onion to same skillet; sauté until onion is tender but not browned, about 10 minutes. Remove skillet from heat and set aside.

In a medium bowl, combine flour, sugar, salt, white pepper, vinegar and water; stir until smooth. Add mixture to bacon and onion; simmer over medium-low heat until slightly thickened.

Turn out potatoes into a medium, warm serving dish. Gently stir or fold hot bacon and onion dressing into potatoes, so potatoes slices are evenly coated with dressing. Sprinkle parsley and celery seeds over potatoes. Garnish with radish slices just before serving.

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