Welcome to Octoberfest! Each day this week, we’re going to feature a lesser-known German dish that’s nonetheless an Octoberfest Fave in Munich… And we’re kicking off our Octoberfest celebration with German Warm Potato Salad!
I’ve always loved this legendary German dish. Less a salad than warm potato side, it’s served on many occasions, at lunch and supper. And if augmented appropriately, it can serve as a complete meal in a bowl.
Universal appeal
‘This is my mother’s recipe for authentic German potato salad,” recipe contributor tells us. “Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to pot-lucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don’t last long!”
She had me by the fifth word…
Short and sweet
That old saw perfectly describes this great dish. The ingredients lit is short and the 25-minute make time is sweet, even on a week night.
The recipe calls for: potatoes, onions, bacon, sugar, vinegar, salt & pepper, and parsley. But, as I’ll explain in the Tips and Hacks section to follow, here are many ways you upgrade, elevate and bolster this basic formula.
What you do
It could hardly be easier to make. Maybe one reason it’s so popular in Germany and neighbouring countries!
Wash, peel and simmer the potatoes. Cut into 3/4 in / 2 cm cubes. Make sue the cubes are uniform so they call cook at the same rate and finish at the same time.
Crisp the bacon in a large fry pan. Remove and set aside when well done.
Sauté the onions in the bacon fat.
Add the remaining ingredients to the pan with a splash of water and stir to combine. Add back the bacon, crumbled, followed by the potatoes.
Fold to combine these final ingredients without damaging the po-tatoes. Make sure all pieces of po-tatoes are covered with the ‘sauce’.
Serve with a garnish of parsley. (It’s traditional.)
Tips and hacks…
Yes, you use all the bacon fat. That’s the main factor that makes this dish so very German!
You might want to experiment with a sprinkle of chopped fresh rosemary, thyme or tarragon in place of the parsley.
DO use regular ‘breakfast’ (belly) bacon for authenticity. But you can substitute ham chunks or other animal protein for the bacon. But be sure to use enough olive oil or other fat to create a nice 1/8 in / 3 mm layer of fat in the bottom of the fry pan. You could even use extra-firm Tofu, fried crispy-golden in the fat!
The vinegar will help emulsify the bacon fat into a sauce of sorts. It’s essential to achieving the clas-sic flavour profile of this dish. DO add the sugar to balance the tartness of the vinegar.
I always add some carrots to my ‘entré’ German Potato Salad. You can round out the Mirepoix trilogy with celelery if you wish. Or add turnips or parsnips – both traditional German fave root veggies. Fennel root is also an option if you’re ‘newstalgizing’ the dish.
My take
This potato dish is a classic on Octoberfest tables. But you can enjoy it anytime, year-round! Once you’ve tried it, I predict it will be on your weekly, or at least monthly recipe rotation!
~ Maggie J.