Thursday, September 24, 2009

Oktoberfest-Warm German Potato Salad

In Southern Germany potato salads are traditionally served warm, a bit of a contrast from the Southern United States. These warm salads also differ from American style potato salad in their lack of mustard and mayonnaise. Instead they are made with a sweet, bacon vinegar dressing.
As the temperature begins it's slow decline into the brisk days of fall, this warm potato dish carries the memory of summer picnics onto your autumn table.


Warm German Potato Salad

4 large potatoes
6-8 pieces of bacon
1 medium onion, finely diced
1/4 cup white wine vinegar
1/4 cup water
1/4 cup sugar
salt and pepper to taste
Snipped Chives as garnish

Boil the potatoes until cooked through. Peel and chop potatoes into medium sized chunks. Combine vinegar, water and sugar and stir until sugar is dissolved, set aside. In a large skillet, fry the bacon until almost crisp. Remove bacon and dice. Add onions to bacon grease, cook until onions are golden. Return chopped bacon to skillet and slowly stir in the vinegar mixture. Bring to a slow boil, stirring occasionally. Gently add in potato chunks and season with salt and pepper. Continue simmering for 25 minutes, stirring frequently. Garnish with snipped chives and serve warm.

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