I've seen versions of "hot potato salad" that has sugar in it. Maybe that's a regional thing, but my Mutti was from Bavaria. I'm being sincere, when I say that my Mutti's potato salad is the best I've ever tasted. Her customers, from her delicatessen, would buy it freshly made, and it always sold out by lunch time. Are you ready to make real German potato salad?
DISCLAIMER AND TIPS:
I have always made this recipe from memory, without measuring. This time, I did my best to measure what ingredients I put into this potato salad recipe. I still have to tell you, that you need to adjust seasonings to fit your needs. There are a few important things I need to tell you, though--
- Yukon Golds are perfect for this salad. Russet potatoes don't work for this.
- Unlike other German potatoes salad recipes I've seen, this is never served hot! My mother would faint at that thought!
- Plus, this salad is not meant to have a lot of sugar in it. It is meant to taste savory, with just a slight tartness of vinegar (red wine vinegar works best for me), with a subtle taste of dill-- seriously, just a little dill, because it can be overpowering.
- You want the taste of red onion, but again, it shouldn't dominate the flavor.
- Bacon is essential, but don't go crazy with it.
- It's all about "balance" ... well, let me show you!
Boil five pounds of Yukon Golds and try to choose them even in size. Drain and allow to cool just enough to where...
There they are-- naked and cooked. Be careful not to overcook the potatoes to mush, okay?
Add your ingredients you've prepped-- onion, bacon an dill...
Add the bacon fat and a little chicken stock... (I had run out of my homemade chicken stock, but "boxed" is fine)
Oktoberfest Party, but I could eat it any time of the year.
Well, my beloved family-- forgive me for sharing Mutti's secret recipe. I think the whole world should enjoy this. It's my mother's signature dish that she passed down to me. Well, Austrian Goulash is also our signature dish.
Here's the printable recipe (at the very bottom of the page). If you're reading this via Feedburner or your Google Reader, then please JUMP to my blog!
From my Heirloom Recipe in my fuzzy memory to you,