German Potato Salad Recipe
(with Vinegar and Oil)

German potato salad recipes vary greatly by region, and even city to city. Throughout most of southern Germany, Austria and much of southern Europe, potato salads tend to have a dairy-free, broth, vinegar and oil base. This basic starting blend can then be tweaked regionally with additional ingredients. This recipe is for the basic salad and several of the more common variants, including the addition of bacon and onion, cucumber, or pickle.

2 lbs of Boiling Potatoes (Round White or Round Red)

4 Tbsp of Vegetable Oil

4 Tbsp of White Wine Vinegar

Salt and Pepper to taste

1/2 cup of Beef Broth (homemade or from bouillon)

1 Tbsp of minced Parsley

Optional Addition 1:

2 Tbsp of Butter

1 medium White Onion (peeled and diced)

4 thick-cut slices of Bacon (diced)

Optional Addition 2:

1-2 cups of Cucumber (peeled and thinly sliced)

Optional Addition 3:

3 medium Dill or Sweet Pickles (diced)

Wash Potatoes
Place unpeeled Potatoes in a saucepan and add enough water to cover
Cover pot and bring to a rolling boil on high heat
Reduce heat and simmer 20-25 minutes, until Potatoes are cooked but firm
Drain Potatoes and shock with cold running water to stop cooking
While they are still hot, peel Potatoes and set aside to cool

Halve cooled Potatoes lengthwise and slice into 1/8 inch thick half moons
Place Potatoes in large serving bowl

In a bowl, whisk together Oil, Vinegar and Beef Broth
Mix in Salt, Pepper and Parsley
Pour over sliced Potatoes (also add any optional ingredients)
Gently mix salad
Chill for at least 1 hour (overnight is best)

Taste prior to serving
Add Salt and Pepper if needed
Gently fold again
Serve

Do the following after placing sliced Potatoes in serving bowl
Melt Butter in a hot skillet
Dice Bacon and add to skillet
Peel and dice Onion and add to skillet
Sauté until Onions are golden yellow
Pour hot cooked Bacon and Onion over sliced Potatoes

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