barbecue accessories
sitemap

Oktoberfest Hot German Potato Salad Recipe

Some folks think that the concept of potato salad originated in Germany where they often dress their green salads with bacon fat and vinegar. The French dress their salads in olive oil and vinegar, so I ask you, why does the world revere French cuisine and denigrate German cooking?

Interestingly, this recipe, which is widely popular in the US, is not at all common in Germany, so it most likely was developed by German American immigrants. German potato salad is sweet and sour, spicy, savory, rich, meaty, and warm all the way down. I make up a batch, chill it, and take it to football tailgate parties where I heat it up on the grill. It's perfect for those chilly fall games with a pot of chili or a Wisconsin Brat Tub.

Hot German Potato Salad Recipe

Makes. 8 servings
Preparation time. 30 minutes

Ingredients
3 pounds of starchy potatoes
3 eggs
6 slices bacon
1 large onion, coarsely chopped
2 tablespoons all-purpose flour
1 teaspoon celery seed
1/2 teaspoon mustard seed
1/4 teaspoon ground black pepper
1 teaspoon table salt
1/2 cup distilled vinegar
1 cup water or chicken broth
2 teaspoons sugar
1 teaspoon paprika for garnish
3 tablespoons fresh or frozen parsley or chives or scallion tops for garnish

Optional. You can substitute leftover rib meat or pulled pork for the bacon. If you do use the bacon fat you have in the fridge (you do have bacon fat in the fridge don't you?). Duck fat, goose fat, or butter will work fine.

Optional. Sometimes when I am feeling bold, I add a tablespoon of chopped fresh rosemary.

Optional. Add 2 tablespoons prepared brown mustard when you add the vinegar and water.

Optional. Some folks serve German Potato Salad with bratwurst or other sausages, even hot dogs, on top. Another option is to slice cooked sausages and add them to the sauce when you add the potatoes. For this recipe, use 2 hot dog sized sausages.

Do this
1) Hard cook the eggs according to this method. Peel and wash the potatoes. Boil a 2 quart pot of water. Add the potatoes. When a knife can be inserted to the center easily, remove them and set them aside.

2) Cook the bacon in a skillet over a medium heat or under the broiler until it is crisp. Crumble it and set it aside for now. Discard all but about 3 tablespoons of the fat.

3) Sauté the onion in the drippings over medium heat until they are translucent. While they are cooking, peel the eggs and slice them, and slice the potatoes about the same thickness. Some folks like the potatoes cubed. If you are among them, don't let me talk you out of it. Set them aside for a few minutes. When the onions are soft and translucent, add the flour, celery seed, mustard seed, pepper, and salt, and cook and stir for about 3 minutes. Add the vinegar, water, and sugar, and stir until it begins to thicken. Add the bacon, eggs, and potatoes. Stir gently to coat everything with the sauce, trying not to break the potatoes and egg yolks too much. Garnish with the greens and a sprinkle of paprika for color. Serve warm.

This page was revised 8/2/2008

facebookBe Meathead's Facebook Friend twitterFollow Meathead on Twitter favicon Subscribe to my free email newsletter


Tell Meathead what you think, or ask him a question

But please, please, please read this first:

1) Please use the sitemap or the search box, at the top of every page. There's a good chance the answer is already on this site.

2) Please read this article about thermometers. Chances are your thermometer is the problem! I cannot help you troubleshoot unless you tell me that you are using a digital oven thermometer at meat level (not in the lid), and/or a digital meat thermometer. You simply cannot believe your grill's built-in bi-metal dial thermometer. They are often off by as much as 50°F!

3) Please tell me everything I need to know to answer your question.

4) Please don't ask me "What grill (or smoker) should I buy?" Read my Buyer's Guides and follow the links. I've shared just about everything I know on those pages. I cannot pick the right cooker for you any more than you could pick the right car for me. But I've explained everything you need to know to make your decision.


Barbecue Accessories


Important Info About This Website

AmazingRibs.com is all about the Zen of barbecue, grilling, and outdoor cooking, with great BBQ recipes and techniques: Barbecue baby back ribs, spareribs, pulled pork, beef brisket, steak, burgers, chicken, smoked turkey, lamb, barbecue sauces, rubs, and side dishes, with the net's best buying guide to barbecue smokers and grills. It is written, photographed, illustrated, and coded solely by Meathead.

My philosophy about food is simple. First of all it must taste great. It must be easy to make and emphasize fresh seasonal products with a minimum of processed ingredients. I think that people need to know why as well as how, and that there are no rules in the bedroom or dining room.

Barbecue Hot Stuff AwardsAbout Product Reviews and Meathead's Hot Stuff Awards. Meathead's Hot Stuff Awards are highly recommended products that I have tested personally or that have been tested by reliable sources. Awards are based on features, quality, and value. Rest assured that when I recommend a product, it is really because I like it, not because someone has paid me to say so or because the company is an advertiser or sponsor. I purchase most products I review although occasionally suppliers send me samples.

About links on this site. Other than clearly marked ads, links and recommendations on this site are all products, services, and websites I truly admire, and are never paid endorsements. Your suggestions are always welcome. If you would like me to link to your website, click here to read my links policy first. Advertising policy. I do not accept ads from products that I review such as grills, charcoal, etc. Click here for more on my advertising policy.

Meathead's Personal Privacy Promise. I promise to never sell or distribute any info about you individually without your express permission, and I promise not to, ahem, pepper you with email or make you eat spam. Click here for more details of my privacy promise.

Disclaimer. The information on this website is for educational purposes only. All material within comes without warranties of any kind. I am human, and capable of mistakes, so I make no guarantees as to the accuracy, completeness, or safety of the information. Under no circumstances am I liable for any damages that result from use of the site (so you can't sue me if you burn your tongue on hot ribs, or get a tummy ache, OK?).

Copyright © 2010 by Meathead. Unless otherwise noted, all text, recipes, photos, and code are owned by Meathead and fully protected by US copyright law. This means you need my written permission to republish or distribute anything on this website. But I'm easy. To get reprint rights, click here. Note: Some photos of commercial products such as grills were provided by the manufacturers and under their copyright.


Meathead the Barbecue Lover Cartoon

Get Smoke Signals, Meathead's free eletter with tips, and recipes. No spam. Guaranteed.


Follow
Me On:

Advertising Policy

I do not accept ads from products that I review such as grills, charcoal, etc. Click here for more on my advertising policy.



Keep this site free!

barbecue hatWith a $25 donation you'll get a 100% cotton brushed twill adjustable low profile cap with the AmazingRibs patch sewn on. I'll even toss in a small bag of BBQ'rs Delight wood smoke pellets. Click here for more info and pictures of the hat.


Meathead's Faves

Hot Stuff Barbecue AwardHere are great products that have earned Meathead's Hot Stuff Awards. These are not ads.

GrillGrates Take You To The Infrared Zone

GrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper. The base superheats, eliminates hot spots, smokes, and blocks flareups. This is the concept behind the expensive new infrared grills. Click here for more about GrillGrates.

barbecue grill grates

The Smokenator:
A Necessity For Weber Kettles

If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks. Click here to read more.

Weber Barbecue Smokenator


ThermoWorks Pocket Thermometer - No More Guessing

A good thermometer is why I never serve overcooked or undercooked food. No more guesswork. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight. And it is inexpensive. Click here for more about thermometers.

barbecue thermometer


Save this link to
support this site

http://tinyurl.com/yazmwlq

This link takes you to Amazon.com and tags anything you buy with my affiliate code so I get a small referral fee. It works on anything from grills to diapers and it has zero impact on the price you pay. Low prices, fast delivery (often free), good refund policies, and often there is no sales tax, are the best reasons to buy from Amazon.com, but clicking on that link before you shop helps me devote more time and money to you. Thanks!


Advertisement


Big Poppas Smokers Barbecue Ad

WorldsFoods.com