Every Thanksgiving my uncle Ted would make his signature German Potato Salad. We loved this dish, and I mean loved it. And still do but we have to make it for ourselves nowadays. There was never any left for take home. When he finally gave up the secret to his recipe, it took several attempts to get it right, alas, here it is in all its glory!!
The story goes something like this.
Uncle Ted said, that a little restaurant in Fairdale, Kentucky used to serve this German Potato Salad. It was their family recipe they brought with them, when they immigrated from Germany. One day a long time ago they decided to close the restaurant and felt they could give the recipe to Ted. Pen at the ready, he copied every detail down and then started turning this classic into his very own. German Potato Salad and Uncle Ted are synonymous in our family.
When traveling through Germany I would order potato salad at almost every restaurant we popped into and none tasted like this one. We soon realized that we had a family gem, a classic if you will. It’s a one of a kind not to be rivaled. After one taste you will be hooked. (I have looked for a recipe similar to this one and have only found one that is close. It hails from Alsace -Lorraine, which is in France but was part of a German territory, which would explain the roots of this recipe.)
This is a warm potato salad with a kick of horseradish mustard, crispy bacon and spiked with a little apple cider vinegar. Get those taste buds ready for a sensation like they have never had before.
Ingredients & Preparation
The Usual Suspects:
- 5 LBS. Russet Potatoes
- 4 Medium Sweet Onions
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 3 T. Apple Cider Vinegar
- 5 T. Sugar
- 3 LBS. Bacon
- 1 12 oz. Jar Horseradish Mustard (Kraft)
The Plan:
- Place potatoes, with jackets on, in a large Dutch oven. Cover with water and bring potatoes to a boil, until tender. Drain and let cool.
- Then slice the potatoes round, not lengthwise, and place potatoes in a large bowl.
- Cut bacon into ½ inch slices and fry, in batches, in a large frying pan until crisp. Then using a slotted spoon, remove bacon from pan and place directly in bowl with the potatoes.
- Add salt and pepper.
- Slice the onions in rounds and then cut in half. Turn the heat back on under the bacon grease and add onions and sauté until tender. In a separate bowl mix the vinegar, sugar and mustard. Pour into the pan with the bacon grease and onions. Cook for 3 minutes and then pour over the potatoes.
- Toss the mixture gently to coat the potatoes and for them to absorb the flavors of the sauce.
- Serve Warm.
Rustic German Potato Salad
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Loading...Ingredients
- 5 LBS. Russet Potatoes
- 4 Medium Sweet Onions
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 3 T. Apple Cider Vinegar
- 5 T. Sugar
- 3 LBS. Bacon
- 1 12 oz. Jar Horseradish Mustard (Kraft)
Instructions
Place potatoes, with jackets on, in a large Dutch oven. Cover with water and bring potatoes to a boil, until tender. Drain and let cool.
Then slice the potatoes round, not lengthwise, and place potatoes in a large bowl.
Cut bacon into ½ inch slices and fry, in batches, in a large frying pan until crisp. Then using a slotted spoon, remove bacon from pan and place directly in bowl with the potatoes.
Add salt and pepper.
Slice the onions in rounds and then cut in half. Turn the heat back on under the bacon grease and add onions and sauté until tender. In a separate bowl mix the vinegar, sugar and mustard. Pour into the pan with the bacon grease and onions. Cook for 3 minutes and then pour over the potatoes.
Toss the mixture gently to coat the potatoes and for them to absorb the flavors of the sauce.
Serve Warm.
