You’ve probably noticed it’s German/Austrian cooking week here at Awesome Toast. It’s my favorite cuisine, and definetly my favorite to cook. Another favorite recipe of mine is German potato salad. It’s very different from American potato salad, with a sweet vinegar type glaze and is typically served warm. Here’s my recipe:
- 3 cups peeled potatoes, sliced. I prefer Yukon Gold or Red potatoes.
- 4 tbsp of butter OR 4 strips of bacon (see below)
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon salt
- 1/4 cup white vinegar (just a little less than that, actually)
- 2 tablespoons water
- 2 tablespoons white sugar
- 1/8 teaspoon ground black pepper
- 1 tablespoon chopped parsley
Making it Happen:
Place your sliced potatoes into a pot, and fill it with enough water to cover them. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
While that’s going, melt the butter in a deep skillet over medium-high heat. (For the less healthy but even tastier version, fry your bacon, then remove it and use the remaining bacon grease. Chop the bacon up and add it in later.)
Add your onion and garlic to the butter or grease, and cook over medium heat until browned. Then add the water, vinegar, sugar, salt and pepper. Bring the mixture to a boil, then add the potatoes and parsley. If you used bacon, add that now. Reduce heat and stir occasionally for about 1-2 minutes. The starch from the potatoes will cause the sauce to thicken into a glaze. Serve warm and enjoy!
Photo by Oxfordian Kissuth.