German Potato Salad

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

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.

German Potato Salad

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.

German Potato Salad

5 from 1 reviews
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.

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!

German Potato Salad

About The Author

Renée

Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 22 grandchildren. So there’s always a reason to cook and celebrate around their place!

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We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…

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