Make Ahead

My Grandma's German Potato Salad (Kartoffelsalat)

March 27, 2012
0 Ratings
  • Serves 8
Author Notes

Like most german potato recipes, this owes a debt of gratitude to my grandmother, Anita. She was second-generation German-American, and like most of her generation, she did not really rely on cookbooks. Rather, she used measurements like "2 scoops of the big wooden spoon." Thankfully, her daughter/my mother had the wherewithal to ask for the recipe and actually measure "the big spoon" so that future generations might enjoy it. To be perfectly candid, I did tweak it slightly, substituting fresh minced garlic for her garlic powder (God forgive me). For summertime picnics, tailgating, or any other meal, really, this potato salad is a wonderful side, hot or cold. (Note: I find letting it sit overnight actually improves the flavor, so don't be afraid to cook it the day before!) —Gastroguy

What You'll Need
  • 2 - 2 1/2 pounds Yukon Gold potatoes, peeled
  • 3 eggs, hard-boiled
  • 1/4 pound bacon, cooked and diced
  • 2 garlic gloves, minced
  • 1/4 cup all-purpose flour, sifted
  • 1 tablespoon table salt
  • 1/4 cup white vinegar
  • 1/2 cup granulated white sugar
  • 1 1/2 cups water
  • 3 tablespoons maple syrup
  • Ground pepper
  • 1/3 cup green onions, diced
  • 2 teaspoons garlic powder (only if, like my grandma, you aren't using fresh garlic)
  1. Slice the potatoes to about 1/8" thick. In a large pot, place the potatoes and eggs in cold water and bring to a hard boil. The potatoes should be soft, but not mushy. After about 5 minutes, drain the potatoes and eggs. Rinse the potatoes in cold water, and dunk the eggs in ice water.
  2. While the potatoes boil, cook the bacon in a large heavy-bottom skillet or Dutch oven until nice and crispy. Once the bacon is done, dice it and set aside. Leave the rendered bacon fat in the Dutch oven.
  3. Saute the garlic in the bacon fat over medium heat until the garlic becomes fragrant, about 30 seconds. (If using garlic powder, omit this step)
  4. Add the water to the Dutch oven and deglaze all the bacon goodness. Add the flour and salt. Reduce heat to low and simmer, stirring often, until the roux has taken on a darker, reddish color, approximately 20 minutes. While the roux cooks, this is a good time to peel the eggs and slice them. Don't worry; they won't have to be pretty. But save 5 or 6 of the prettiest slices for the end!
  5. Add the sugar and vinegar, stirring until they are dissolved into the roux. Then add the maple syrup and ground pepper (and garlic powder, if using) to taste. Remove from heat. Finish by adding most of the diced bacon and green onions, reserving a couple tablespoons of both.
  6. In the large mixing bowl, add the sliced eggs and roux to the potatoes, gently folding them until they are fully incorporated. Pour the salad into whatever serving dish you want, then garnish with the remaining green onions, bacon bits, and slices of egg.
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1 Review

aargersi March 27, 2012
I would have never thought to make a roux for a potato salad but I love the idea of adding that richness - and the hint of sweet from the maple - sounds delicious!