Baked Potato Salad - German Style
Sweet, tangy, warm and bacon-y. A great use for leftover baked potatoes.
Ingredients
- 4 ea potatoes, baked, roughly 8 ounces each refrigerated over night
- 12 oz bacon, apple wood smoked, thick cut
- 3 fl oz vinegar, apple cider
- 4 ea onion, green chopped
- 150 g onion, red slivered
- 3 fl oz water
- 2 fl oz water
- 20 g sugar, white, granulated
- 10 g garlic, fresh crushed
- 3 g pepper, black, fresh cracked
- 2 g salt, kosher to taste
Instructions
Mise
- Slice your potatoes into roughly 3/4" rounds.4 ea potatoes, baked, roughly 8 ounces each
- Julienne your raw bacon.12 oz bacon, apple wood smoked, thick cut
- Slice your onions (red and green), crush your garlic, measure everything.
The dressing
- Heat your vinegar and 3 ounces of water over medium heat. (You can nuke it if you want.) Dissolve your sugar in it.3 fl oz vinegar, apple cider, 3 fl oz water, 20 g sugar, white, granulated
- When your sugar is dissolved, toss in your black pepper and crushed garlic.10 g garlic, fresh, 3 g pepper, black, fresh cracked
Showtime
- Fire up a large iron skillet or Dutch oven. This gets really full really fast.
- Add your bacon to the Dutch oven and let it brown a little bit. Add your 2 ounces of water to the pan and cover.The purpose of this step is to help render the fat out of the bacon. When you are satisfied you've pulled enough fat from the bacon, remove the lid and let the water cook off over medium heat. The bacon will start crisping up again.2 fl oz water, 12 oz bacon, apple wood smoked, thick cut
- Add your red onions to the bacon and add as much color to them as you wish. I like mine a little on the raw side since this is served warm. Bacon and onion should be sticking to the bottom of the pan.150 g onion, red
- Add your dressing mix to the pan and deglaze with it. You can reduce it a little, but not much. We need that grease and dressing for the potatoes.3 fl oz vinegar, apple cider, 150 g onion, red, 3 fl oz water, 20 g sugar, white, granulated, 10 g garlic, fresh, 3 g pepper, black, fresh cracked
- Gently add your potatoes, make sure they are all coated with the grease-dressing and fire up the heat for about 5 minutes, continuing the keep the potatoes moving. We don't need them to cook further, they'll fall apart, we just need them coated and heated through, giving off a little starch to help thicken the dressing.4 ea potatoes, baked, roughly 8 ounces each
- Turn off your heat and let rest for about 30 minutes. Should be served warm, not cold.
- Taste it.
- Adjust the seasoning.2 g salt, kosher
- Toss with your chopped green onions and serve.4 ea onion, green
Notes
This is a super easy dish that isn't our regular, bright yellow potato salad. (Mashed potatoes with crap in it, as my son calls it.) It's room temp German style which means it has a sweet/tangy vinegar based dressing. It's also a fine excuse for bacon.
I like this version because of the baked potato element. Ideally in the original version, you'd boil red potatoes and use those, but I find I can get a similar texture from baked Russets refrigerated overnight. I like the brown skin's flavor and texture better.
As always, you do you and happy cooking.
Nutrition
Serving: 6ozCalories: 302kcal
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