German Potato Salad
German potato salad is a popular variation of potato salad that is generally served warm. It is typically more sour and contains pork or bacon.
Source and licence
"German Potato Salad" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:German_Potato_Salad, revision 4613709), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:German_Potato_Salad&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4613709
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 ¾ lbs (790 g) red potatoes
- 4 tbsp vegetable oil
- 1 tbsp mayonnaise
- 5 tbsp apple cider vinegar
- 2 tbsp Riesling wine
- 4 tbsp beef stock
- 4 tbsp chicken stock
- 8 tbsp chopped red onion
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp wheat flour
- 1 tbsp sugar
- 1 tbsp coarse prepared mustard
- 1 tbsp chopped green onions
- ¼ lb (113 g) uncooked chopped bacon
Method
- Peel, thinly slice, and boil the potatoes about 17 minutes or until done but still somewhat firm. Drain, set aside, and allow to cool.
- Cook the bacon until crisp. Crumble or chop.
- Reserve a small amount of bacon grease and mix with flour, breaking up all clumps of flour. Cook briefly, but try to avoid browning.
- Add chopped bacon and remaining ingredients and mix.
- Cook for 20 minutes or until smooth at low heat.
- Pour sauce over potatoes and stir gently.
- Serve warm, room temperature, or cooled.