German Potato Salad
 
Prep time
Cook time
Total time
 
I think German Potato Salad is best served hot, but can be served at room temperature too. Enjoy it for Octoberfest or any time with grilled Bratwurst or Schnitzel and red cabbage.
Author:
Recipe type: Salad
Cuisine: German
Serves: 6 servings
Ingredients
  • 1-1/2 pounds russet potatoes, unpeeled
  • 8 slices bacon, chopped
  • 1 yellow onion, finely chopped
  • 4 dill pickles, chopped
  • 1 cup mayonnaise
  • ½ cup cider vinegar
  • ½ cup cream
  • 1 teaspoon sugar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon summer savory
  • salt and pepper freshly ground
Instructions
  1. Wash and place potatoes in a large saucepan and cover with water. Bring to a boil and cook until tender when pierced with a fork, between 20-30 minutes depending on size of potatoes. Drain and place in a bowl. Cut into bite size pieces. Keep warm.
  2. While the potatoes are cooking, in a frying pan over medium-high heat, fry the bacon until crisp, 3-5 minutes. Using tongs, transfer bacon to paper towels to drain. Reserve the bacon drippings in the pan.
  3. Reheat the drippings over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the pickles, mayonnaise, vinegar, cream, sugar, mustard, summer savory, and salt and pepper to taste and stir until well mixed. Heat until just under the boiling point; do not allow to boil.
  4. Pour the hot mayonnaise mixture over the warm potatoes. Mix lightly and then fold in the reserved bacon. Sprinkle the top with pepper. Serve at once.
Recipe by Cheery Kitchen at https://cheerykitchen.com/german-potato-salad/