German Potato Salad Without Mayonnaise
Here is the practical reason to make it. There is no mayonnaise in it. It sits on a picnic table in the sun without becoming a problem, and it tastes better at room temperature than it does hot. Make it in the morning, then stop thinking about it.
Servings 8 servings
Ingredients
- 2 lb 900 g waxy potatoes, such as red or Yukon Gold, scrubbed but not peeled
- 6 slices thick cut bacon chopped
- 1 medium medium onion finely chopped
- 1/4 cup 60 ml cider vinegar
- 1/2 cup 120 ml hot potato cooking water
- 1 tbsp sugar
- 1 tsp dry mustard
- 1 tsp salt plus more to taste
- Black pepper generously
- 3 tbsp chopped parsley
Instructions
- Boil the potatoes whole in salted water until a knife slides in with no resistance, about 20 to 25 minutes. Reserve half a cup of the cooking water before you drain them.
- Peel the potatoes while they are still hot. The skins come away with a paring knife and a tea towel. Slice them about a quarter inch thick into a wide bowl.
- Fry the bacon in a heavy pan until crisp. Lift it out and set it aside, leaving the fat behind.
- Cook the onion in the bacon fat over medium heat until soft and just golden, about five minutes.
- Add the vinegar, the reserved potato water, the sugar, the dry mustard, the salt and plenty of pepper. Bring it to a simmer and let it bubble for one minute.
- Pour the hot dressing over the warm potatoes. Add the bacon and parsley and fold it through gently. Warm potatoes drink the dressing. Cold ones do not, which is why timing matters more than technique here.
- Let it sit at least 30 minutes before serving. Taste again at the end. It will want more salt and more pepper than you expect.
Notes
No bacon: use 3 tbsp butter and add a teaspoon of smoked paprika with the mustard.
Sharper: swap a tablespoon of the vinegar for pickle brine.
Make ahead: holds two days in the fridge. Bring it back to room temperature and add fresh parsley before serving.
Serve it with cold ham, rye bread, sharp mustard and a lager. That is the Elm Park table, more or less.
Sharper: swap a tablespoon of the vinegar for pickle brine.
Make ahead: holds two days in the fridge. Bring it back to room temperature and add fresh parsley before serving.
Serve it with cold ham, rye bread, sharp mustard and a lager. That is the Elm Park table, more or less.