Debbie Dance Uhrig
I am so glad to finally share this delicious recipe with all of my readers!
This one has earned lots of accolades over the last couple of months. When it comes to German Potato Salads everyone seems to have a different take. I remember some growing up where the dressing was just like a wilted lettuce dressing. Perhaps just a tad more vinegar than usual.
Historically there remains a great deal of controversy about how this dish arrived in America. The first concept is that soldiers brought home the salad, after serving overseas in World War II. Many say it’s really not German, but actually Moravian. Moravia is a country in the Czech Republic. Lastly there’s a great amount of speculation that the salad was made popular by the Pennsylvania Dutch. Basically you can come to your own assumption!
When it comes to the potatoes of choice you usually find the gold fingerlings the most popular choice. However reds come in second. Russets are not recommended, due to their starch level and how much dressing they would absorb. Keep in mind from highest to lowest Russets are the top in starch, followed by Yukon Golds or Goldens, and lastly Reds. The reds and fingerlings will hold their body whereas the russets mush too much.
Bacon is essential in any German Potato Salad. If there’s ever a time to be generous with the bacon it’s in this dish. Usually I’ve ended up using a full pound in each recipe.
Vinegar, usually it’s always cider vinegar. If I had a second choice it would be plain white vinegar. I think you’ll find the vinegar/oil/sugar ratios are pretty nice but always temper it to your liking.
Eggs: Well it’s like this, I love them in this dish, but I don’t care for the appearance! The yolks tend to ‘dirty’ the salad’s appearance. What you can do is slice the hard-boiled egg and serve it on top of the dish.
Any time is a good time for German Potato Salad. But I’m thinking how delicious this would be at a fall gathering with German brats and kraut! Well, why wait, I think we should have this meal now!
My refinishing jobs continue on the home front and I am absolutely elated to say I finally found a sand-blaster. Remember when I traveled to Oklahoma about 6 weeks back and bought a triple metal glider? Well, everyone was quoting me ‘crazy’ fees for sandblasting. I was beginning to think I would never get to glide in 2017! Well the picture is much brighter now. And I cannot wait to dig into another rags to riches story with my projects. The answer is ‘yes’ I do take before and after photos! Then I went fabric shopping so I could make new tablecloths for our summer garage parties. Remember my quote from last week? Well I do, and it’s all about idle hands……
Perhaps the German Potato Salad could be your something ‘new’ for the fourth of July party. Enjoy each moment, the sunrises and the sunsets, a cold glass of tea and a good friend. Simply yours, The Covered Dish. www.thecovereddish.com
German Potato Salad
2-3 pounds small red potatoes, sliced in half and cooked
3/4 – 1 lb. bacon of choice, cooked and chopped into small pieces
Reserved bacon drippings
2 cups coarsely chopped white onion
1 cup sliced/chopped celery
2 teaspoons caraway seed, may crush or leave whole
1 teaspoon celery seed
1/2 teaspoon black pepper
1/2 cup sugar
4 tablespoons flour
1 cup apple cider
1 cup chicken stock, no sodium
2 teaspoons spicy brown mustard
8-10 diced green onion
6 hard-boiled eggs, optional
Salt to taste, (Due to the bacon, often not necessary.)
Wash 2 lbs. of red potatoes, trim and cut in half. Cover in cold water and bring to a boil over medium/medium high heat. Cook until potatoes release when poked with a knife or fork. Remove from heat when tender and pour through a colander. Give potatoes about ten minutes to cool before slicing the halves into quarter inch slices.
Meanwhile, while the potatoes are cooking: Cook as much bacon as you desire for this dish. We use Petit Jean Bacon at the Culinary School, and there’s no need to remove any excessive grease. However, this is not true with most other brands. Be prepared to remove as much as 3 tablespoons with other labels.
Drain bacon on paper towels and return heat to medium. Sauté the white onion and celery until it’s just approaching the caramelization stage. Add caraway and celery seed and cook for another minute. (This helps to soften the seed.) Stir in sugar, chicken stock, vinegar and mustard. Lower heat if necessary and simmer until sauce is thick and creamy.
While the potatoes are still quite warm pour the dressing on. Stir to coat; add bacon, green onion and chopped eggs. Cover with aluminum foil and allow to set for 10-15 minutes before serving. This gives the potatoes ample time to absorb the dressing. Serve while still warm.
The addition of the hard boiled eggs is an option. The eggs could go inside the
dish or used as a garnish on top of the salad.
When studying the history of German Potato Salad you will find recipes where the potatoes are peeled and others where they are not. Also the type of potato is left to the cook. The reds offer less starch, good flavor and a firmer body. Many cooks like to use small yellow ‘fingerlings’ to keep it authentic.
