It's kind of funny how different types of food can bring back childhood memories. Both of my parents grew up in German households, and both of my grandmas made some of the most amazing German-heritage foods! My Mom also made some German recipes when I was growing up... so I have a strong sense of cozy, homeyness when I recall eating these types of food.
I've eaten a lot of Warm German Potato Salad in my lifetime...and I just love it! Wait...if you're thinking, "How can you make a potato salad that's warm? What about the need to keep potato salads chilled? What about food poisoning?" Well, this isn't a "typical potato salad." There's no mayonnaise, no eggs... It's not a creamy salad, but instead is a vinegar-based salad. And, yes, it is served warm! Getting the balance of the vinegar (and sugar) correct is a key factor to make this very authentic and keep it true to my German heritage.
The ingredients are quite simple, and the salad comes together very easily. Warm German Potato Salad is a healthier, lighter option than a creamy, mayonnaise-based potato salad.... and that's a good thing, because I like to have a big pile of it on my plate when it's time to eat! :) It is simply heavenly to devour when it’s freshly made, and it’s just as good (maybe even a little bit better?!) the next day served leftover. Any leftovers need to be refrigerated, and the flavorful sauce will soak even more into the potatoes. Leftovers can be served cold (still yummy) or reheated in the microwave. (Note that if reheating, adding a few splashes of chicken stock helps to reconstitute the sauce a bit.)
My Warm German Potato Salad recipe is the closest replicate of the deliciousness that I grew up eating. If you've never had this type of salad, give it a try! And if you've had this before, you know what I mean when I say that this is SO GOOD!
I've eaten a lot of Warm German Potato Salad in my lifetime...and I just love it! Wait...if you're thinking, "How can you make a potato salad that's warm? What about the need to keep potato salads chilled? What about food poisoning?" Well, this isn't a "typical potato salad." There's no mayonnaise, no eggs... It's not a creamy salad, but instead is a vinegar-based salad. And, yes, it is served warm! Getting the balance of the vinegar (and sugar) correct is a key factor to make this very authentic and keep it true to my German heritage.
The ingredients are quite simple, and the salad comes together very easily. Warm German Potato Salad is a healthier, lighter option than a creamy, mayonnaise-based potato salad.... and that's a good thing, because I like to have a big pile of it on my plate when it's time to eat! :) It is simply heavenly to devour when it’s freshly made, and it’s just as good (maybe even a little bit better?!) the next day served leftover. Any leftovers need to be refrigerated, and the flavorful sauce will soak even more into the potatoes. Leftovers can be served cold (still yummy) or reheated in the microwave. (Note that if reheating, adding a few splashes of chicken stock helps to reconstitute the sauce a bit.)
My Warm German Potato Salad recipe is the closest replicate of the deliciousness that I grew up eating. If you've never had this type of salad, give it a try! And if you've had this before, you know what I mean when I say that this is SO GOOD!
Warm German Potato Salad
2 pounds red potatoes (scrubbed, peels left on, and cut into large cubes)
2 tablespoons butter
1 medium onion, chopped
1 tablespoon sugar
1 tablespoon flour
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon celery seed
1/4 teaspoon dry mustard powder
1/3 cup cooked & crumbled bacon (I use packaged pre-cooked bacon)
1/2 cup water
1/3 cup apple cider vinegar
1/3 cup white vinegar
2 tablespoons red wine vinegar
Place cubed potatoes in a large pot; add water so potatoes are covered by about 1 inch of water. Heat to boiling, then reduce heat. Partially cover pot with lid; cook and stir occasionally, until potatoes are tender. Drain and place potatoes in a large mixing bowl.
In a medium saucepan over medium-high heat, melt butter. Add onions and sauté until tender. Reduce heat to low; then add sugar, flour, salt, pepper, celery seed, and mustard powder. Stir constantly until mixture is bubbly; remove from heat. Stir in crumbled bacon, water, and vinegars. Then heat mixture to boiling, stirring constantly for 1 minute.
Pour vinegar mixture over warm potatoes and gently stir to coat potatoes; place salad in serving dish and enjoy while warm. Refrigerate any leftovers. When serving leftover salad, it’s great heated up in the microwave or served cold.
2 pounds red potatoes (scrubbed, peels left on, and cut into large cubes)
2 tablespoons butter
1 medium onion, chopped
1 tablespoon sugar
1 tablespoon flour
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon celery seed
1/4 teaspoon dry mustard powder
1/3 cup cooked & crumbled bacon (I use packaged pre-cooked bacon)
1/2 cup water
1/3 cup apple cider vinegar
1/3 cup white vinegar
2 tablespoons red wine vinegar
Place cubed potatoes in a large pot; add water so potatoes are covered by about 1 inch of water. Heat to boiling, then reduce heat. Partially cover pot with lid; cook and stir occasionally, until potatoes are tender. Drain and place potatoes in a large mixing bowl.
In a medium saucepan over medium-high heat, melt butter. Add onions and sauté until tender. Reduce heat to low; then add sugar, flour, salt, pepper, celery seed, and mustard powder. Stir constantly until mixture is bubbly; remove from heat. Stir in crumbled bacon, water, and vinegars. Then heat mixture to boiling, stirring constantly for 1 minute.
Pour vinegar mixture over warm potatoes and gently stir to coat potatoes; place salad in serving dish and enjoy while warm. Refrigerate any leftovers. When serving leftover salad, it’s great heated up in the microwave or served cold.