This Oktoberfest, Try This German Potato Salad Recipe

Sometimes the recipes I share for ethnic foods strike a chord.

Like my family’s German potato salad, popular at Oktoberfest celebrations. When my editor, Stephen Wilder, did this a few years ago, his comment was “everyone loved it”.

I was raised on Middle Eastern cuisine, so my first taste of German potato salad from my husband’s Aunt Marg was a defining culinary moment for me.

One bite was sweet – the next tangy. My taste buds were experiencing a flavor profile that I hadn’t had before.

My German mother-in-law, Clara, also made a delicious German potato salad, but her “receipt”, as she called it, was never written down. Like so many age-old recipes, it’s been passed down through each generation in a “look how I do this” way. So it took me a few tries to replicate this beloved potato salad.

Here is the recipe, slightly modified, along with a light dill cucumber salad that takes a few minutes to prepare and is a little sweet and a little sour. Both salads are perfect with pan-fried schnitzel.

If you make German potato salad and it’s different, let me know, okay?

Clara’s Stovetop German Potato Salad

Potatoes and bacon

Want a sauce with a more pronounced taste? Add more vinegar – more sugar if you like it sweeter.

Red or Yukon Gold are less starchy than baked potatoes, so they don’t break down much. But go ahead and use what you have.

Ingredients

6 cups or more boiled potatoes, peeled or unpeeled, sliced ​​1/4 inch thick

1/2 pound thick bacon, cut into small pieces, then fried and set aside. Save the cooking juices.

1 yellow onion, diced (not sweet onion)

3 celery ribs, diced

2 tablespoons of flour

2/3 cup cider vinegar or to taste

1/3 cup water or to taste

3-4 tablespoons sugar or to taste

Salt and pepper

Parsley for garnish (optional)

Instructions

While the potatoes are cooking, prepare the sauce:

Cook onion and celery in cooking fat until soft but not brown.

Sprinkle with flour, stir and add vinegar and water. It will look lumpy. Boil until slightly thickened, whisking as you go, then stir in the sugar, salt and pepper.

Put the potatoes and bacon in a bowl, pour the vinaigrette over them and toss gently.

Let stand a little to absorb the flavors and adjust the seasoning.

Serve hot or chilled.

Cucumber salad with dill

Cucumber dressing

Let the salad rest for 20 minutes, then adjust the seasoning if desired. The recipe doubles or triples and keeps in the refrigerator for a few days.

Ingredients

1 unpeeled English cucumber, thinly sliced

A little more than 1/4 medium red onion, thinly sliced

1/4 cup cider vinegar

2 tablespoons sugar or equivalent substitute

About 1 tbsp dried dill leaves (or about 3 tbsp fresh)

Salt to taste

Instructions

Mix cucumber and onion together.

Whisk the remaining ingredients together and pour over the salad.

Give it a few good hits.

To gild the lily:

Rita Heikenfeld

Tear up the flowers or leaves of nasturtium (a natural substitute for pepper) and sprinkle them for a spicy bite and a pop of color.

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