Recipe: Tasty Oma's German Potato Salad

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Oma's German Potato Salad. Bacon gives this warm German potato salad recipe a boost of flavor. The vinegar and sugar dressing on this salad has the perfect combination of salty This is my German mom's recipe too, minus the sugar. I also use more water as the potatoes really do soak up a lot of the liquid.

Oma's German Potato Salad German Potato Salad is a traditional potato side dish originating in Southern Germany. In Northern Germany, the dish is different and more similar to an American style potato salad with mayonnaise. This famous German side dish may be prepared in a multiple of ways and there is a large selection of recipes. You can cook Oma's German Potato Salad using 9 ingredients and 7 steps. Here you go how you cook that.

Ingredients of Oma's German Potato Salad

  1. Prepare 500 g of potatoes.
  2. You need 1/2 of onion, minced (optional).
  3. You need 1 Tbsp of whole grain or Dijon mustard.
  4. You need 2 Tbsp of apple cider vinegar.
  5. Prepare 2 Tbsp of olive oil.
  6. Prepare 1/3 cup of hot chicken or vegetable broth.
  7. It’s to taste of salt and pepper.
  8. Prepare 1 pinch of sugar.
  9. You need 2 Tbsp of chopped fresh dill and/or parsley.

The German Potato Salad is always a welcome side dish at pot luck dinners and for parties. You can also serve it with Oma's grilled German Hamburgers or just with. This is Oma's traditional recipe for German potato salad with bacon and fresh herbs. Add potatoes and bacon to the skillet; cook and stir gently over low heat until heated through.

Oma's German Potato Salad Step by step

  1. Add unpeeled potatoes in a pot of water with 1 tsp salt. Bring to a boil and cook for about 20 minutes or until you can easily pass a fork through the center..
  2. Meanwhile, mince onion if using. My grandma preferred onions but my mother always leaves them out. You can sauté it a little to soften the sharpness if you want..
  3. Drain potatoes and let potatoes cool until you can hold them with your hands and peel them. Peel away skin away with a butter knife. Slice into a bowl and add onions if using..
  4. Mix together warm broth, mustard, vinegar and oil..
  5. Pour mixture over potatoes and stir well. Add dill/parsley, and salt and pepper to taste..
  6. Let sit for 30 minutes to one hour to let the flavor set in. Adjust taste with more salt and pepper, or add a little more mustard and vinegar if you like. If the vinegar is too sharp add a pinch or two of sugar..
  7. When you have it tasting the way you like it, garnish with parsley/dill and enjoy!.

I have two different versions, I make, my mom's friend's version from München, and my Oma's version from The Sudetenland. they are as different from each other as potato salads can get! I'm not too big on the latter, but I have to hand it to the Germans with how they serve their potatoes, especially in potato salad. I remember lots of potatoes garnished with parsley, usually tossed in a light vinegar dressing, sometimes onions, and always blessedly mayo-free. This German potato salad is a classic made with potatoes and a tangy dressing of vinegar, bacon, and mustard. Some people prefer to cook their potatoes for German potato salad the day before, peel, them, and refrigerate them.

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