Friday, May 2, 2014

Deep South German Style Potato Salad

This is my Deep South take on classic German Potato Salad, made with a warm bacon dressing, including our Holy Trinity of Southern cooking, along with pickles and juice, sugar, mustard, horseradish, hot sauce and black pepper. Best served warm or at room temperature.

Deep South German Style Potato Salad

We love our Classic Southern Style Potato Salad here in The South, but German Potato Salad is a popular Southern favorite too. I make no claims to the authenticity of this version, but with the inclusion of our Deep South Holy Trinity of Southern cooking, mine is a Deep South take on this classic favorite. Not only is it the perfect potato salad for our sweet and sour Southern palates, it's a great potluck, picnic and church supper dish too.

Here's how I make mine.

If potatoes are large, quarter, then cut into 1/4-inch slices. Bring potatoes, water, vinegar and salt to a boil, reduce to a simmer and cook just until tender but still holding their shape, about 10 to 15 minutes; drain and return potatoes to the pot.


Meanwhile, fry the bacon until crisp; remove and set aside. Once cooled, chop. Add the onion, bell pepper and celery to the bacon drippings in the skillet and cook until veggies are softened but not browned.


Sprinkle with flour and cook another 2 minutes, stirring constantly. Whisk in the pickle juice.


Add the sugar, mustard, horseradish, Tiger sauce and black pepper. Cook until mixture begins to thicken.


Pour dressing over the cooked potatoes, gently toss to coat the potatoes. Allow to rest for 10 minutes. Add the pickles, parsley and chopped bacon, gently combine, taste and adjust for salt and pepper as needed.


Serve warm or at room temperature. If making ahead, refrigerate until needed, bringing to room temperature before serving.




Recipe: Deep South German Style Potato Salad

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings


Ingredients

For the Salad:
  • 3 pounds of red potatoes, scrubbed, but unpeeled
  • 8 cups of water
  • 1/2 cup of apple cider or white vinegar
  • 1 tablespoon of kosher salt
  • 2 tablespoons of sweet pickle cubes
  • 2 tablespoons of chopped, fresh parsley
  • 1/2 teaspoon of seasoned salt (like Lawry's), or to taste
  • 1/4 teaspoon of Creole or Cajun seasoning, (like Slap Ya Mama), or to taste
For the Dressing:
  • 8 slices of bacon
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 1 tablespoon of all purpose flour
  • 1 cup of pickle juice
  • 1 to 2 tablespoons of granulated sugar, to taste
  • 3 tablespoons of Creole, spicy brown or yellow mustard
  • 1/2 teaspoon of prepared horseradish
  • 1/2 teaspoon of Tiger sauce, or other hot sauce
  • 1/4 teaspoon of freshly cracked black pepper
Instructions

If potatoes are large, quarter, then cut into 1/4-inch slices. Bring potatoes, water, vinegar and salt to a boil, reduce to a simmer and cook just until tender but still holding their shape, about 10 to 15 minutes; drain and return potatoes to the pot.

Meanwhile, for the dressing, fry the bacon until crisp; remove and set aside. Once cooled, chop. Add the onion, bell pepper and celery to the bacon drippings in the skillet and cook until veggies are softened but not browned. Sprinkle with flour and cook another 2 minutes, stirring constantly. Whisk in the pickle juice, sugar, mustard, horseradish, hot sauce and black pepper and cook until mixture begins to thicken.

Pour dressing over the cooked potatoes, gently toss to coat the potatoes and allow to rest for 10 minutes. Add the pickles, parsley and chopped bacon, gently combine, taste and adjust for salt and pepper as needed. Serve warm or at room temperature. If making ahead, refrigerate until needed, bringing to room temperature before serving.

Cook's Notes: I use bread and butter pickle juice.

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too!

Classic Southern Style Potato Salad
Cold Baked Potato Salad
Creamy Basil Pesto Potato Salad

Posted by on May 2, 2014
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
130530
.

Bookmark and Share

16 comments:

  1. Oh my gosh! I was born in Germany and my 100% German mother made German potato salad a LOT.
    Sorry Mom, but I think I like this one better!
    It's your basic GPS recipe but with some modern twists to it and I can't wait to make this!

    ReplyDelete
    Replies
    1. Thanks so much! Probably not as good as Mom's, but if you get around to trying it, please let me know what you think!

      Delete
  2. A classic and delicious potato salad! Blessings, Catherine

    ReplyDelete
  3. Oh man, does that look GOOD! It's a shame that my husband doesn't like sweet pickles--so I may just have to make this and eat it all myself. Can't wait to try it! Thanks, Mary!

    ReplyDelete
    Replies
    1. You're welcome! Don't I know that challenge. Mine could live on meat & potatoes, and while I love all kinds of potato salad, he doesn't care for it much at all! Doesn't stop me though - I still make it for myself!

      Delete
  4. This looks great, Mary. I haven't had German Potato Salad in years. My husband is the same way about food, he could live on meat & potatoes, too but I have "introduced" him to other foods over our long marriage. I think I'll try this recipe soon. Will let you know how it turns out.

    ReplyDelete
  5. Can you tell me who makes pickle cubes? I've never seen them out here in southern California. Could you use pickle relish?

    ReplyDelete
    Replies
    1. Yes, pickle relish is fine. The cubes are just a slightly larger dice and have more texture than the relish. I usually buy Mt. Olive brand.

      Delete
  6. This sounds very yummy, but seems a lot of effort for a potatoe salad. I'm from Austria (one of Germanys neighbour countries) and this is how my Mom and I make potato salad:
    - cook whole potatoes till tender
    - mince pickles and onion to your desired size
    - mix up some of the pickle juice with apple cider vinegar, salt, pepper and dijon mustard
    - peel and slice the hot potatoes, mix with the dressing and pickles and let cool to room temperature.

    Creamy, sweet-sour-tangy-sharp potato salad. Bacon can be added, but it's not typical here.

    BTW: I love your site, such interesting recipes. Sadly a lot of your standard ingredients aren't easily available in Europe, so I have to be content with your pictures ;-)

    ReplyDelete
    Replies
    1. Thanks so much for sharing though I don't see that my version is much more of an effort than that really. :) Course, frying up some bacon and cooking the trinity of onion, bell pepper and celery is second nature in this part of the U.S. and takes no time really. Heck they even sell the veggie mixture all chopped up for you here!

      Delete
    2. I'm lucky if I find celery in the store at all, let alone prepped ...
      You may be right, the effort for your version isn't much more, but the dressing has a vastly different flavor :-)

      Delete
    3. We have LOTS of celery here in the Deep South! :) It's a pretty standard fridge staple, especially down here in South Mississippi & Louisiana. As far as being vastly different in flavor from authentic German Potato Salad, I'm sure it is! I don't claim this recipe to be anywhere near authentic, and never would. It's really just a Deep South U.S. take on our American versions of German style potato salad & I really don't think mine is vastly different in flavor from the versions we enjoy here in the United States, well, not based on the ones that I've had the pleasure to enjoy at least!

      Delete
  7. Cecile SchuknechtMay 25, 2014 at 5:59 AM

    I finally find time to send you the recipes of the authentic schwaebish potato salad and from the Mecklenburgsischer hering salad with my french homemade mayonnaise.

    ReplyDelete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

 
Related Posts with Thumbnails