German Potato Salad
I can still picture the dimpled, cast aluminum pan that would sit on top of the white 1950’s stove, pilot light turned on, keeping my Grandma Ebeling’s German potato salad warm. Her kitchen was small, but she was mighty, cooking generous midwestern meals for her large family. She was one of nine children, had 4 of her own, and a grandmother to 8, making family gatherings quite the to do. Grandma’s German potato salad was a staple at these get togethers, and for good reason.
This isn’t your typical American style picnic potato salad. This one is special, and not just because it’s a nostalgic family recipe, but because it’s unlike any other potato salad I’ve ever had. It’s served warm, with a sweet and sour bacon vinaigrette, and still has all the crunch of raw celery and onion that you’d expect from a potato salad. Typically served with a roast pork loin, this side dish has fall comfort written all over it.
The instructions to make this are simple, and to read through the recipe is to hear my Grandma’s voice in my ear coaching me through. “Add sugar to taste. More like sweet n’ sour-you’ll know when you taste it.” “Fresh parsley gives a nice taste.” “Have luck, hope it comes out right.” And somehow it always does.
German Potato Salad
German Potato Salad
Ingredients:
3 lbs red potatoes
2 Tbsp kosher salt + more for seasoning
1/2 C celery, finely chopped
1/2 C yellow onion, grated
1/4 C parsley, finely chopped
6 slices bacon, diced
2 Tbsp all purpose flour
1/2 C apple cider vinegar
1/2 C water
2 Tbsp sugar
pepper
Place potatoes and salt in a medium saucepan and cover with cold water. Bring water to a boil and cook until a knife goes through the potatoes easily. Drain and peel potatoes when cool enough to handle. Cut into 1/2” dice and place in a large mixing bowl. Add chopped celery, grated onion, and chopped parsley to the potatoes.
Add bacon to a cold frying pan, and heat over medium heat. Fry until the bacon has crisped up. Remove from grease and drain on a paper towel lined bowl and set aside. Add flour to bacon drippings and stir until flour is completely incorporated. Cook the four for 1-2 minutes until it starts to bubble. Add vinegar, water, and sugar and whisk until combined. Continue whisking until the dressing has thickened. Season to taste with salt and sugar. The taste should be sweet and sour.
Add dressing and bacon to the potatoes and vegetables, and stir to combine. Season to taste with salt and pepper. Cover and let sit at room temperature for an hour before serving.
