Monday, July 02, 2012

German Potato Salad

I have posted this recipe a few times before, but I feel it's worth repeating.  It is such a delicious summer side dish.

I inherited this recipe from my late grandmother and is the best potato salad you will ever eat. Even my husband, who claims to "hate" potato salad, loves this dish.  

German Potato Salad
  • 2 pounds of red potatoes
  • 4 eggs {3 of them hard boiled}
  • 4 strips of bacon, diced
  • 1 medium onion, cut into thin strips
  • 1/2 cup apple cider vinegar
  • 1/3 cup white sugar
  • 3 tablespoons Dijon mustard
  • a handful of fresh, flat leaf parsley, chopped
  • salt and pepper

1. Hard boil three of the eggs.  My hard-boiling-egg method:  put eggs in a pot, cover with water, and cook until water boils.  Turn off the heat, pop a lid on the pot, and let the eggs sit there until the water cools enough for you to touch it {about 20 minutes}.

2. While the eggs are sitting in the hot water, cut the potatoes into large bite sized pieces and boil.  Be careful to not overcook them.  Boil them until they are just fork tender.

3. Drain the potatoes and set them in a large serving bowl.

4. Dice the bacon into small pieces and cook in a large saucepan, for about 5 minutes.  Carefully remove the crisp bacon bits from the pan while leaving the grease behind.

5. Slice the onion into thin strips and cook it in the bacon fat that remains in your saucepan.  These onions should be cooked over low-medium heat until nice and tender {this will take about 7 minutes}.

6. Whisk together the sugar, vinegar, and Dijon mustard and pour it into the pan with the onions.  Stir all together and allow the mixture to cook for a minute.

7. Whisk the fourth egg in a small bowl and slowly add to the pan with the onions and sauce.  Stir constantly while you are pouring so that the egg thickens the sauce without totally scrambling.  The egg will quickly cook {within about 10 seconds} and thicken the sauce while it does so.

8. Pour the warm sauce + onions over the potatoes + bacon in the serving bowl.

9. Finally the hard boiled eggs will be ready.  Peel and dice them and add them to the serving bowl.  Top the whole thing with chopped fresh parsley, a little salt and pepper and toss all to combine.  Refrigerate for a few hours before serving.


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