This warm, bacony delicious potato salad amps up any outdoor cookout.
Some folks think that the concept of potato salad originated in Germany. 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. Hot 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 the perfect BBQ and grilling side dish for those chilly fall games with a pot of chili or a Wisconsin Brat Tub.
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Hot German Potato Salad Recipe
Makes:
About 3 1/2 pounds (1.6 kg)Takes:
Ingredients
- 3 pounds starchy potatoes
- 3 eggs
- 6 slices bacon
- 1 large onion
- 2 tablespoons all-purpose flour
- 1 teaspoon celery seed
- ½ teaspoon mustard seed
- ¼ teaspoon ground black pepper
- 2 teaspoons Morton Coarse Kosher Salt (read more about the science of salt here)
- ½ cup distilled vinegar
- 1 cup water or chicken broth
- 2 teaspoons sugar
- 1 teaspoon paprika for garnish
- 3 tablespoons fresh parsley or chives or scallion tops for garnish
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Cook. Hard cook the eggs according to this method. Peel and wash the potatoes. Boil a 2 quart (1.9 l) pot of water. Add the potatoes. When a knife can be inserted to the center easily, remove them, drain them in a colander, and set them aside.
- Cook the bacon in a skillet over a medium heat or under the broiler until it is crisp. Crumble it and set it aside. Discard all but about 3 tablespoons of the fat.
- Coarsely chop the onion, then sauté it in the drippings over medium heat until they are translucent. While they are cooking, peel the eggs and slice them, perhaps ⅛ inch (3.2 mm) thick, and slice the potatoes about ⅛ inch (3.2 mm) thick. Some folks like the potatoes cubed. If you are among them, don't let me talk you out of it. Just keep things bite sized. 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 or broth, 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.
- Serve. Garnish with the greens and a sprinkle of paprika for color. Serve warm.
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