This German Potato Salad is a great side dish to any meat-based dish (think pulled pork, cheeseburgers, brats, etc). We suggest making it the previous night because it’s easy to transport, making it a perfect fit for your tailgating party.
- 3 pounds of potatoes
- 3 eggs
- 7 slices bacon
- 1 large onion- chopped
- 2 tablespoons all-purpose flour
- 1 teaspoon celery seed
- 1/2 teaspoon mustard seed
- 1/4 teaspoon ground black pepper
- 2 teaspoons kosher salt
- 1/2 cup distilled vinegar
- 1 cup water or chicken broth
- 2 teaspoons sugar
- 1 1/2 teaspoon paprika for garnish
- 3 tablespoons of parsley, chives or scallion tops for garnish
- Hard boil the eggs.
- Wash and peel the potatoes.
- Boil a large pot of water and add potatoes. When knife can be pushed in potatoes easily, drain and set aside.
- Cook the bacon in a skillet until crisp. Crumble bacon and set it. Reserve about 3 tablespoons of fat and discard the rest.
- Sauté the onion in the remaining bacon fat over medium heat until the onions are translucent.
- While the onions are cooking, peel and slice the eggs so they are about 1/8 inches thick. Slice the potatoes so they are about 1/4 inches thick (You can also cube the potatoes if you desire, just make sure the cubes are bite size). Set eggs and potatoes aside.
- Once the onions are soft and translucent, add the flour, celery seed, mustard seed, pepper, and salt, and cook for about 3 minutes making sure to stir. Add the vinegar, water or broth, and sugar. Stir contents until it begins to thicken.
- Add the bacon, eggs, and potatoes. Stir gently making sure everything is covered with the sauce, trying not to break the potatoes and egg yolks. Garnish with the greens and a sprinkle of paprika for color. Serve warm.