German Potato Salad is the topic for the day. My mother’s recipe is the only version of German potato salad I have eaten.
I decided to do some research to see what other variations are out there, or even if what I have been eating is German Potato Salad. Don’t shake your head and laugh. The French fry is not actually from France and several Chinese food dishes are not true Chinese food but American versions.
I found there are infact two basic types of Potato Salad (Kartoffelsalat) in Germany. The northern version is creamy and has a mayonnaise base. The southern version is served warm, it has a base of vinegar and broth.
My mother’s recipe based off the southern version and easy to make, I hope you enjoy it.
Kartoffelsalat – Potato Salad
Ingredients:
2 pounds of small red potatoes, quartered
1/3 cup of bacon drippings
¼ cup apple cider vinegar
¼ cup onion minced
½ teaspoon paprika
½ teaspoon salt
6 slices bacon, cooked crispy and crumbled
Directions:
In medium pan cook potatoes in salted water until tender, drain
In small pan heat bacon drippings, vinegar, onion, salt and paprika.
In large bowl combine the contents of both pots, gently toss be careful not to break the potatoes
Serve warm
