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Author Notes: I love German food. One of my favorite restaurants,whenever I get up there, is the Austrian Village in Rockledge,PA, and when I go, my order is always the same -- homemade bratwurst, red cabbage and German potato salad. This is not quite as good as the AV's, but it's as close as I've been able to come. It's a good picnic salad, too, because you don't have to worry about mayo spoilage. - Kayb —Kayb
Food52 Review: I've made German Potato Salad before using a recipe out of the big Gourmet cookbook and I have to say that not only is Kayb’s less of a production, it’s got more soul. I was skeptical about using all that bacon fat, but go for it: the sharpness of the vinegar and spicy mustard counter it nicely. Caraway adds a great layer of flavor and the dill lends a fresh zip (though the recipe doesn’t say, I assumed it was to be tossed it in at the end). Tangy and delicious! - Midge
- 2 pounds redskin potatos, cut in wedges or chunks,unpeeled
- 1 teaspoon salt
- 4 strips bacon, diced
- 2 tablespoons cider vinegar
- 1/2 teaspoon caraway seed, crushed
- 2 tablespoons spicy German mustard
- 2 tablespoons chopped fresh dill
- freshly ground pepper, to taste
- Boil potatos in 2 quarts water with 1 teaspoon salt until just barely done. Drain, reserving 1/4 cup cooking water.
- In a small saute pan, render diced bacon until crisp. Remove from heat.
- In a small bowl, whisk together vinegar, caraway seed and mustard. Add a tablespoon or two of potato cooking water.
- Pour bacon grease and lardons over potatos; add dressing and dill and season with pepper. Toss. Add additional potato cooking water if needed. Serve warm or at room temperature.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Potato Salad