crunchy german potato salad
There are so many different versions of German Potato Salad. This one adds a bit of crunch but does not contain mayonnaise. My husband does not like cucumber, so I skip it. I love Salata vinegar - carried at German speciality stores or on-line.
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 pounds potatoes, peeled
- 1 1/4 cups hot chicken or beef bouillon
- 1/3 cup grapeseed oil - or other neutral oil
- 3 tablespoons german vinegar - or white distilled vinegar
- 1 teaspoon grainy mustard
- 1/2 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, to taste
- 1/2 small cucumber, optional
- 1-2 large dill or german pickle
- 1 medium onion, minced
- 2 - green onions, chopped
- 2-3 tablespoons real bacon bits or crumbled bacon
- 1-2 tablespoon chopped chives or green part of green onions
- 6 cherry tomatoes, halved, optional
How To Make crunchy german potato salad
-
Step 1Cut the potatoes into cubes; boil in salted water until easily pierced by fork.
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Step 2Drain and pour the hot bouillon over them then allow to cool - liquid should be absorbed. If not, pour off the excess before you add the other ingredients.
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Step 3In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt and pepper.
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Step 4Scoop out seeds from cucumber. Cut the into small dice. (Or skip them - your choice) Mince pickles. (In a pinch, use about 2 tablespoons of dill relish)
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Step 5Mix the bacon, cucumber, pickle, onions, chives and dressing into the cooled potatoes.
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Step 6Gently mix in the tomatoes, if using. Can chill in the fridge for an hour or two, or serve room temperature. Adjust seasonings and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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