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  • German Potato Salad (Insalata Patate Tedesca)

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    German Potato Salad (Insalata Patate Tedesca)
    Prep: 20 min Cook: 20 min Servings: 6
    by Robyn Savoie
    381 recipes
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    Normally I am not a German Potato Salad eater but I love this tangy, potato salad and it has become a favorite of mine. I like it best served warm, when the potatoes have just been tossed in the hot bacon-and-mustard dressing. Though it is also delicious at room temperature, on a buffet or picnic table. I found this recipe in: Lidia Cooks from the Heart of Italy Cookbook.

    Ingredients

    • 2 1/2 Lbs. Red Potatoes
    • 1 Cup Scallions, Sliced Diagonally
    • 3/4 Cup Sweet Pickles, Coarsely Chopped
    • 2 Tsp. Kosher Salt
    • 1/4 Cup Extra-Virgin Olive Oil
    • 4 Oz. Slab Bacon, Cut Into 1/2-Inch Pieces
    • 3 Tbsp. German-Style Mustard
    • 1/3 Cup Red Wine Vinegar
    • 1 Tbsp. Italian Parsley, Chopped
    • 1/2 Tsp. Coarsely Ground Black Pepper

    Directions

    1. Put the whole, unpeeled potatoes into a pot with 2 to 3 quarts cold water, enough to cover them by a couple of inches. Bring the water to a gentle boil, and cook the potatoes until a knife blade pierces them easily to the center, but don't let them overcook, split, or get mushy.
    2. When done, drain the potatoes in a colander, peel them as soon as they're cool enough to handle, and slice into 1-inch cubes. Immediately toss the warm cubes in a bowl with the chopped scallions and pickles and 1 teaspoon salt.
    3. Meanwhile, put the olive oil and bacon pieces in a skillet, and set it over medium-high heat. Cook, stirring, until the bacon has rendered its fat and starts to crisp, 4 minutes or so. Whisk in the mustard and vinegar, and heat to a boil. Continue whisking until the dressing is smooth and emulsified, then pour it over the warm potatoes and toss.
    4. Sprinkle over it the chopped parsley, grinds of black pepper, and remaining teaspoon salt. Toss well, and serve right away.

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