German Potato Salad Recipe – Bits of bacon and bacon fat are essential ingredients in a classic German potato salad. Look for bacon that has been smoked over apple wood, which gives it a sweet flavor. Purchase thick-sliced bacon for a more intense smoky taste.
Recipe courtesy of Williams-Sonoma
- Kosher salt, to taste, plus 3/4 teaspoon
- 12 to 14 very small red potatoes, about 1 1/2 pound total, scrubbed
- 4 bacon slices, preferably thick sliced, coarsely chopped
- Olive oil as needed
- 1/2 yellow onion, halved lengthwise and thinly sliced crosswise
- 1 large celery stalk, thinly sliced
- 2 tablespoons white wine vinegar
- 2 teaspoons minced fresh marjoram, plus sprigs for garnish
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon dry mustard
- 1/2 cup beef stock or canned beef broth
- 1 Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender when pierced with a knife, about 20 minutes. Drain the potatoes well and return them to the pot. Let cool for 10 minutes, then halve or quarter them.
- 2 In a large, heavy fry pan over medium-high heat, cook the bacon until brown and crisp, about 6 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour the drippings from the pan into a small bowl.
- 3 Return 3 tablespoons of the drippings to the fry pan (if needed, add enough olive oil to make 3 tablespoons), set over medium heat, and add the onion and celery. Sauté until the vegetables are just beginning to soften, about 3 minutes. Whisk in the vinegar, minced marjoram, the 3/4 teaspoon salt, the pepper and dry mustard. Add the stock, potatoes and bacon. Cook, tossing gently, until the dressing thickens and coats the potatoes, about 1 minute.
- 4 Transfer the potato salad to a serving bowl. Garnish with the marjoram sprigs and serve warm.