There’s something about a classic German Warm Potato Salad that makes it the perfect companion to a platterful of umamiful grilled delights. And after years of searching, I’ve finally found one worthy of sharing with you!
Who could say ‘No’ to such a beautiful German Warm Potato Salad?
I love German Warm Potato salad the year round. But I swear it tastes different in summer than it does in any other season… When the smoke from a nearly backyard grill wafts in the open windows and your tummy cries out for something a little lighter and zingier than the usual ‘American’ Cold Potato Salad. And no mayo to drag down the texture and flavour, either…
The uncrowned queen?
Could this superb, flavourful Warm Potato Salad be the ucrowned queen of the picnic table, along-side a gorgeous rainbow coleslaw and a full array of Summer BBQ Feast classics?
Let’s not waste time debating such abstract points, and get on with making it!
Hacks and Hints…
Details of the recipe for today’s featured dish are readily available online. But if you’re an exper-ienced cook like me, I’ll bet you it’s the hacks and hints that will interest you most!
But first, close your eyes and let your umami-nation run wild in waking dreams of this truly special dish…
“Unlike the chilled, creamy, mayo-dressed picnic staple we’re familiar with, German potato salad is served warm, or even hot, with a bacon vinaigrette,” tantalizes author Lauren Miyashiro.I repeat, bacon vinaigrette. If you’ve never made a dressing with bacon fat, you’re in for a treat. The best part of this is that there’s no need to wait for the potatoes to [cool] to room temperature before tossing everything together and heaping it on your plate. ”
Particular points to ponder:
In no particular order…
Do read and give due consideration to Miyashiro’s observations about the type potato that works best for this dish. And DO leave the skins on to provide the best, most complete flavour imaginable. There’s something ultra-umami about the Dijon-Potato skin combo that simply makes it!.
DO use Dijon Mustard – either smooth or wholegrain – as recommended. It ups the flavour several notches from wherever plain old mustard seed would settle it.
DO use Apple Cider Vinegar, as recommended. Any light-coloued amber vinegar would do. But there’s something special that happens wen AC vinegar visits with potatoes and an umamifest ensues!
DO make the effort to get a Red Onion for this dish, even if you don’t regularly have reds in your pantry. Red Onions speak German like natives and offer added flavour over and above what’s delivered by your usual white ore yellow onions.
DO demonstrate your own gracious generosity with an ample dose of freshly-ground Black Pepper (to taste). But don’t overdo it! Add in short bursts of the grinder until you have it right where you want it.
DITTO salt, adding enough to bring out all the bold flavours of the dish, but not overdoing it. Again, ‘to taste’ is the rule. And remember, you’ll want a certain ‘generous amount’ in there, because it IS, after all, a potato dish!
My take
Deceptively easy, though totally non-fussy while delivering a liberal dose of elegance. And a perfect flavour-foil for anything cooked on the grill… This German Warm Potato Salad may be the best ‘new thing’ you’ll discover this entire BBQ season!
~ Maggie J.