Warm German Potato Salad with Bacon

5 from 3 votes

Warm German Potato Salad with Bacon

A delicious warm potato salad with bacon. This is an authentic Bavarian recipe, and comes with a thick vinegarette that flavors the potatoes perfectly.

Course Salad

Cuisine German

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 563kcal

Author by Marita Sinden

Ingredients

2 lb potatoes waxy potatoes such as red potatoes, yukon gold, russet, charlotte, royal jersey or new potatoes
1 teaspoon salt
1 onion 150 g white or red,
3.5 oz pickled gherkins about ½ cup chopped gherkins
5 oz bacon if you can use speck. If not streaky bacon works well.
2 tablespoon neutral oil I used sunflower oil, but any neutral oil works
1 cups beef stock can be substitute with vegetable or chicken broth.
1 tbsp flour plain flour / all purpse
1 teaspoon sugar
4 tablespoon white wine vinegar can be replaced with cider vinegar
4 tablespoon fresh herbs I used chives and parsley

Metric - US Customary

Instructions

Wash the potatoes, and place them (with their peel on) in a pot full of water. Add a teaspoon of salt and boil them until cooked.
2 lb potatoes , 1 teaspoon salt
In the meantime, chop the onion and gherkins finely. Cube the bacon if necessary.
1 onion, 3.5 oz pickled gherkins, 5 oz bacon
Heat up the oil in a frying pan, then fry the bacon until crispy. Add the onions to the frying pan and cook until translucent.
2 tablespoon neutral oil
Now we are going to prepare a roux for the potato salad, by sprinkling the flour over the bacon-onion mix, stir it for a minute. Then we pour over the hot beef stock and wait for the dressing to thicken. Season with sugar and vinegar add the pickles.
1 cups beef stock, 1 tablespoon flour, 1 teaspoon sugar , 4 tablespoon white wine vinegar
Drain the potatoes and peel them. Cut into bite-size slices. Then pour the hot dressing over the warm potatoes. Leave to set for 20 minutes. Before serving stir in the fresh herbs and season with salt and pepper to taste.
4 tablespoon fresh herbs

Video

Notes

Leftovers can be kept in an airtight container in the fridge for up to 4 days. You can eat it chilled or let it come back to room temperature. To eat it warm, reheat it in a pan, toss a couple of spoons of water in the salad, and reheat it on the stove while stirring continuously. This salad is not suitable for freezing, as the flavor and texture change.

Nutrition