Warm German Potato Salad Alba’s Way

 

Warm German Potato Salad 

German potato salad is a warm and comforting salad made with sliced potatoes, crispy bacon, onions, and a warm tangy-sweet vinaigrette. There are several variations of German Potato salad, mine was inspired by my husband Granny.

2 pounds Yukon Golden potatoes

8-10 slices of bacon

1 medium red onion, sliced thinly

½ medium sweet onion, sliced thinly

½ cup white balsamic vinegar, or apple cider vinegar

3-4 tablespoons maple syrup

Salt

Black pepper

Red pepper flakes

3 spring onions, finely sliced

2-3 tablespoons chopped Italian parsley

Boil the potatoes: Begin by putting whole potatoes with skins in a pot of cold water to cook through evenly. Bring to a full boil, then reduce heat to medium-low. I added a few teaspoons of salt in the water. Cooking time will depend on size of potatoes. Begin checking after 15 minutes of cooking. Test by inserted a skewer in the center of the potato. When tender, but slightly firm in the center, remove from the pot. Since not all potatoes are the exactly the same size or thickness, check each one separately and remove to a tray to cool as they are cooked. Let them cool and dry on a tray before peeling and slicing.

Cook the bacon and onions: In a large skillet, add the bacon slices and cook until crispy. You may need to cook in 2 batches. As the bacon cooks, transfer to a plate. Do not discard the bacon fat. When all of the bacon is cooked, add the two sliced onions in the bacon fat. Cook on medium heat until softened.

Make the dressing: once the onions are cooked, on low heat, add the vinegar, maple syrup, salt, pepper and red pepper flakes, cook 1-2 minutes. Taste for seasoning and adjust to taste. If a little more vinegar is needed, add a few more teaspoons, if you prefer a little sweeter, add a few teaspoons of maple syrup.

Slice the potatoes: Peel the potatoes. Slice the potatoes into rounds about ¼ inch thick. The potatoes should be warm when tossing in the dressing because they will absorb the flavor better. I sprinkle a little salt on the potatoe's slices.

Toss in the warm dressing: Add the slices potatoes to the skillet and gently toss using two spatulas about 1-2 minutes until all the potatoes are well coated in the dressing. Break up the bacon into small pieces. Off the heat, add the bacon pieces, spring onions, and parsley and gently mix once more. It’s best served warm or at room temperature.