CSA Chronicles: German-Style Potato Salad

I’m sure Germans have probably invented many things throughout the course of history. I’m not much of a history buff, so really I could just be making that up. But I do know that one of their inventions, my favorite German food invention, has got to be their take on potato salad.

Don’t get me wrong, I love plenty of other foods & beverages the country is known for. Sipping on a bottle of Oktoberfest during a Bills game? Yep… that sounds good. Or a giant slice of Black Forest cake, full of cherry-chocolatey goodness? That sounds good, too. But, a tangy potato salad topped with bacon and hardboiled eggs as a side dish at the next summer picnic? You can bet I’ll never say no to that. Even, three or four servings later.

Let’s start off with some potato salad requirements and you’ll soon see why this is the only potato salad you will ever need.

First. Bacon. The cured pork that is attempting to take over the world. I don’t know who said it first, but everything’s better with bacon.

Second. No mayo. It’s basically my only summer salad rule. Simple logic really. You bring this dish to a summer picnic. Summer picnics happen in the sun. Mayo is gross. Therefore, mayo that has been sitting out in the sun all day at your summer picnic is even more gross. And probably not great to be consuming in mass quantities. This potato salad is made with white balsamic vinegar and olive oil. Way more delicious.

Third. Serve it warm or serve it cold. No one wants to wait for their potato salad to cool down and be ready to eat. I want to mix the ingredients up and then promptly stuff my face with it. In fact, this German-style potato salad was meant to be served warm. So you can choose. Let the potato salad cool off before eating or munch on it right after the dressing has been poured on top? I think you’ll end up liking this either way.

German-Style Potato Salad

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Serves	4
Prep time	40 minutes
Meal type	Salad, Side Dish

Ingredients

• 14 small red potatoes (scrubbed)
• 3 slices of bacon
• 2 large eggs (hardboiled)
• 1/4 small onion (minced)
• 2 large cloves of garlic (pressed or minced)
• 4-5 large fresh sage leaves (finely chopped)
• 2 springs fresh rosemary (finely chopped)
• 3-4 fresh basil leaves (finely chopped)
• 1/4 cup white balsamic vinegar
• 1/2 cup olive oil
• 2 tablespoons spicy brown mustard
• 1 teaspoon sugar
• 1/4 cup fresh parsley (chopped)

Directions

1.	In a large pot of boiling water, drop in potatoes. Cook until fork tender. Drain immediately.
2.	While potatoes are cooking, cook bacon in a small saute pan. Remove bacon once crispy, but do not drain the fat. Once cooled, chop bacon into bite size pieces. Also, hardboil eggs during this time. Peel and slice once cooled.
3.	Heat bacon fat over low heat. Once hot, add onion and garlic, cooking for 2 -3 minutes until soft. Scrape up any brown bits from bottom of the pan. Drain excess fat, and use spoon to transfer onion and garlic to a mixing bowl.
4.	To this bowl, add sage, rosemary, basil, white balsamic vinegar, olive oil, mustard, and sugar. Whisk to combine all ingredients.
5.	Assemble pasta salad by cutting potatoes in half and then quarters. Add chopped bacon. Pour in dressing, and stir gently with a spoon to coat potatoes. Garnish with parsley and top with egg slices. Let stand in refrigerator for at least one hour before serving.

Looking for a great resource on how to boil the perfect hard-boiled eggs? Look no further than Simply Recipes.

Need another idea for a great summer salad?

Pineapple & Coconut Kohlslaw

How about another way to use baby red potatoes?

Steak and Potato Salad with Avocado-Cilantro Dressing

 Shared with Trick or Treat Tuesday, Tuesday Talent Show, On the Menu Monday, Summer Salad Sundays

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