German Potato Salad - Classic
Votes: 10
Time: 40 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
A classic recipe for making German potato salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large low-starch potatoes
- 3 strips bacon, finely chopped (about 55g)
- 2 tbsp plus 2 tsp coarse salt
- 1/2 medium Spanish onion, chopped
- 1 tbsp. wheat flour
- 3/4 cup chicken broth
- 1/3 cup white wine vinegar
- 1 tbsp plus 1 tsp Dijon mustard
- 1.5 tsp sugar
- Ground black pepper
- 2 tablespoons chopped fresh parsley leaves
We recommend
Recipes with similar ingredients: potato, wine vinegar, Dijon mustard, onions, bacon
Cooking the dish according to the recipe:
- Place the potatoes in a large saucepan and cover with cold water to a level 2.5 cm (1 inch) above the potatoes. Add 2 tablespoons of salt. Bring to a boil, reduce heat, and simmer until tender, about 30 minutes.
Drain the potatoes, transfer them to a large bowl and cover with plastic wrap to keep warm. - Meanwhile, cook the bacon in a small saucepan over medium-high heat, stirring frequently, until crisp and the fat has rendered, about 3 minutes. Reduce the heat to medium, add the onion, and cook, stirring, until translucent, about 6 minutes.
Add the flour and cook for another 45 seconds. Add the remaining 2 teaspoons of salt, broth, vinegar, mustard, and sugar. Bring to a boil, stirring constantly. Remove from heat. - Peel the potatoes with your hands. Cut each potato in half lengthwise, then crosswise into 0.5 cm slices. Return the potatoes to the large bowl.
Pour the vinegar dressing over the potatoes and toss to coat. Stir in the parsley and season with pepper to taste. Transfer to a serving platter and serve at room temperature.
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