Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

German Warm Potato Salad

From the book Potato Salad by
Serves 6 to 8

Introduction

This recipe, from Kurt and Ruth Muller of Pittsboro, North Carolina, is the fruit of their German heritage. The dish is a favorite at Fearrington Village University of Carolina at Chapel Hill Alumni Club. Use the smaller amount of apple-cider vinegar and beef stock if using the smaller number of potatoes, the larger number for the larger amount of ‘taters.

Ingredients

6 to 8 boiling potatoes
¼ lb. bacon, diced
1 medium onion, minced
½ to ¾ cup apple-cider vinegar
½ to ¾ cup beef stock
~ Salt and white pepper to taste
~ Minced fresh Italian parsley for garnish

Steps

  1. Place the potatoes in a large pot, add enough salted water to cover them, cover the pot with a lid, and bring to a boil. Cook until the potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes. Remove the potatoes from the heat, cool, peel, and cut into thick slices. Place in a large serving bowl and set aside.
  2. Stir together the vinegar and beef stock; set aside.
  3. In a separate pan, fry the bacon over medium heat until golden, and remove it from the pan to drain on paper towels. Add the onion to the bacon drippings and cook, stirring, over medium heat until the onions are transparent, 5 to 6 minutes. Remove the pan from the heat and pour in the vinegar and beef stock. Taste, then add salt, if needed, and a large pinch of pepper. Return the pan to the heat and bring to a boil.
  4. Crumble the bacon over the potatoes. Pour the vinegar mixture over the potatoes and bacon, folding everything together gently. Sprinkle with the minced parsley. Serve warm.

This content is from the book Potato Salad by Debbie Moose.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice