German Potato Salad

Can you believe potatoes were once called, “fruits of the devil?”  I must admit, I have cursed them now and then because they wreak havoc on my hips!

Still,  I can’t help but indulge a little each autumn when German Potato Salad is served during Octoberfest. We celebrate a bountiful crop of new russet potatoes as well as our love for both Idaho and Germany.

German Potato Salad

In 1981 we were hosted in Schlitz, Germany, for their community Folk Dance Festival, by the Schade family.  Our hostess, Mama Schade was a gourmet cook.  She had a charming, warm, welcoming, home, along with the most pristine hillside garden that I’ve ever seen.  I remember wakening early, around 5 AM every morning.  Looking out my window, she would be tending to her garden, harvesting fresh green beans, dill, onions, and potatoes.  Each meal she created was divine and she allowed me to work along side her in the kitchen.  It was a week of treasured lessons as we made all of her specialties.

So here’s the star of the show, 2015 russets…Oh Idaho, you grow such amazing spuds.  When you want the best, always look for IDAHO when buying potatoes.

German Potato Salad can be lightened up with Greek yogurt instead of mayonnaise, but Mama always used mayo.  Along with chunks of dill pickles, her secret ingredient was the herb, summer savory.

First, 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.

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.
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.

Pour the hot mayonnaise mixture over the warm potatoes. Mix lightly and then fold in the reserved bacon. Sprinkle the top with pepper,  garnish with chopped fresh dill, and crumbled bacon.  Serve at once or even at room temperature.  Leftovers need to be kept in the refrigerator and yes, you can reheat them.

I love food from all of Bavaria.  What have you tried and like Mama Schade, have you got a specialty? Come back for another of our Octoberfest favorites later this week.  It’s a joy to have you stop by and here’s a pin for your pinterest boards.  Thanks everybody!