Pennsylvania Dutch Warm Potato Salad

By • May 24, 2010 • 16 Comments



Author Notes: This is a popular "side" where I grew up, in the heart of Pennsylvania Dutch country. What is distinctive about this potato salad is that it uses no mayo and is served warm.It could also be served at room temperature and travels well. I substituted apple cider, preferring its milder snap to the traditional red wine vinegar. Chicken stock gives a lighter flavor to the dish, although beef broth is the classic "Dutch" ingredient. Fresh dill is my favorite herb to pair with any potato salad, but parsley would work as well. - LizthechefLizthechef

Food52 Review: This was my first encounter with a Pennsylvania Dutch-style potato salad, but it won't be my last. I loved how the sharpness of the vinegar dressing played against the creamy potatoes, and the little bursts of flavor from the lightly pickled onion, the crisp and smoky bacon, and the bright fresh dill made for a beautifully balanced dish. Two big thumbs up from our kitchen! - lastnightsdinnerA&M

Serves 6

  • 3 pounds small red potatoes
  • 1/2 cup homemade chicken stock
  • Kosher salt and ground pepper
  • 2 tablespoons olive oil
  • 5 slices bacon
  • 1 large red onion, chopped
  • 1 tablespoon brown sugar
  • 6 tablespoons apple cider vinegar, divided use
  • 3 tablespoons fresh dill, chopped
  1. In a large saucepan, barely cover potatoes with cold water, bring to a boil, then cook until just tender, about 15-20 minutes.
  2. Drain the potatoes and, using a knife and fork, cut them into thick slices and place in a non-reactive bowl. Add the stock, salt and pepper and 3 T. of the vinegar. Cover the potatoes to keep them warm.
  3. While the potatoes are absorbing the stock and vinegar, heat the oil in a large skillet and fry the bacon until brown and crispy. Drain on paper towels.
  4. With the oil/bacon fat still on medium heat, saute the onion until softened, about 3 minutes. Add the brown sugar and stir for another minute.
  5. Add the onions to the potatoes, along with the remaining 3 T. of vinegar. Roughly chop the bacon and add to the salad.Correct seasoning - it will need more salt. Toss in the fresh dill and mix well.
  6. Allow the salad to "rest", covered, a few minutes for the flavors to come together. Serve warm - or, for a picnic, at "picnic" temperature.
Jump to Comments (16)

Tags: rich, traditional

Comments (16) Questions (0)

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Newliztoqueicon-2

about 2 years ago Lizthechef

Really frustrated, trying to load an updated photo here. Asked for help on your helpline.

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over 3 years ago Jaynerly

My husband and I love this potato salad and I have made it loads, often at short notice so have often missed out different ingredients. Its always delicious and has become one of our favorite potato salads.

Newliztoqueicon-2

over 3 years ago Lizthechef

Thanks, Jayne, I've entered this in a national contest - fingers crossed.

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about 4 years ago imwalkin

Made two versions today. Traditional using red wine vinegar, beef stock, flat leaf parsley - it was excellent. Made a second batch using chicken stock, flat leaf parsley, and Lucini Pinot Grigio vinegar....it was even better. Thanks for the recipe and the reminder, this was a family fave where I grew up also.

Newliztoqueicon-2

about 4 years ago Lizthechef

I'm impressed by your efforts and delighted you were pleased - makes my day - thank you!

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about 4 years ago lastnightsdinner

Serves 6? I could probably eat the entire thing myself. Yum!

Newliztoqueicon-2

about 4 years ago Lizthechef

Thanks so much for your comment - BTW, no calories if you keep your fingers crossed when serving ;)

Newliztoqueicon-2

about 4 years ago Lizthechef

The camera is a Canon S90 - my husband swears by "Consumers Reports" and it was my birthday present - got it online through Costco at a decent price. Thanks!

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Love this...also, great photo. (I admire all of you photographers. My pictures are awful.)

Newliztoqueicon-2

about 4 years ago Lizthechef

Thanks, but know that I was terrifed to even take a photo until several months ago, let alone submit it. The cooking was the easy part. You can do it - and your recipes are terrific.

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about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

(blush) Thanks...I like your recipes, too.

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about 4 years ago coffeefoodwritergirl

Mmmmm..this looks delicious. Love the "warm" aspect of this!

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about 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I have had this very dish when driving through Lancaster. It's delicious - thanks for the recipe. (great photo!!)

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about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I think you've mastered the new camera. That looks ridiculously gorgeous! And sounds sooo delicious.

Newliztoqueicon-2

about 4 years ago Lizthechef

Thanks, mrslarkin - I'm only halfway thru the manual ;) Still pretty much point and shoot...

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about 4 years ago dymnyno

The pics look great...what kind of camera? Recipe is, as always, a keeper.