This authentic German potato salad bridges all seasons. The “potato salad” vibe makes it perfect for spring picnics or summer potlucks, but since it is served hot with comforting ingredients, it makes for a warming side dish in fall or winter.
To simplify the job, the folks at Idaho Potato Commission recommend peeling the potatoes after you cook them for this authentic German potato salad. Here’s how you do it:
- Wash the potatoes. With a paring knife cut a line around the center of the potato, just piercing the skin.
- Place the potatoes in a pot, cover with water, put on the lid, and bring to a boil.
- Turn the heat down and gently boil the potatoes for 30 minutes or until a fork easily pierces the potatoes.
- Remove the pan from the stove and carefully pour off the hot water.
- Run cold water over the potatoes to make them just cool enough to handle.
- Peel the cooked skin from the potatoes – it should peel away with relative ease.
Special Diet Notes: Authentic German Potato Salad
Forgoing the mayonnaise, this recipe gets it’s creaminess from a simple, tangy white sauce that is naturally dairy-free, soy-free, egg-free, nut-free, and gluten-free.
For vegan German potato salad, substitute sliced olives or vegan bacon for the bacon.
- 4 medium Idaho potatoes
- 2 bacon strips (can use vegan bacon, if desired)
- 1 diced Spanish onion
- ½ cup diced celery
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 1 cup water
- ⅓ cup apple cider vinegar
- Boil the potatoes with the skins on.
- While those are cooking, fry the bacon in a large skillet until crisp and remove to paper towels to drain.
- Peel the cooked potatoes (see post above for more detailed instructions), and thinly slice.
- In the bacon drippings, brown the onion and celery.
- Stir in sugar, cornstarch and salt, followed by the water and vinegar. Cook, while stirring, as it thickens.
- As the sauce thickens, stir in the sliced potatoes, and add more water, if needed.
- Transfer to a dish and serve while still hot.