My husband first introduced me to German Potato Salad and it was love at first bite. I had been raised on a more traditional potato salad, and was skeptical about any potato salad that wasn’t my mom’s or Granny’s recipe; tradition has a heavy hand.
My husband, however, had spent time outside of the U.S. when he was growing up so his palate and acceptance of other types of foods was much broader than mine. I like to think that now, however, I can match him mouthful for mouthful…in acceptance of a wide variety of foods…not actual quantities consumed.
I’d be ginormous and bedridden if I tried to keep up with him on quantities consumed. John is a foot taller than me……………….yeah, we look fairly ridiculous together. You’d never look at us and say, “Oh, what a cute couple.” Actually, I’m not exactly sure what people say when they look at us.
Back to the potato salad. German potato salad is often served warm or at room temperature. No problem, there is no mayo or eggs. The potatoes are cooked whole, then sliced. The potatoes are then added to a vinegary, bacony sauce and warmed in a pan. It is a simple potato salad, but full of flavor.
Often the recipes for German Potato Salad call for flour to thicken the dressing, but I like the dressing best without the flour. The potatoes themselves seem to offer enough thickening power once they are mixed with the dressing. I hope that you enjoy this salad. And find it in your heart to forgive me over not using flour. Gosh, I really know how to shake things up, don’t I? Such a rebel.