No-mayo German Potato Salad a perfect potluck pick
ELLEN FOLKMAN | Special to the Times
This German Potato Salad is the perfect dish to bring to a potluck.
I would like the Bavarian potato salad recipe from Hofbrau Beer Hall Miami in Miami Beach. Thank you.
Don Sydlik, New Port Richey
While Julie Marcus of Tampa is not familiar with the Hofbrau Beer Hall recipe, this is a German potato salad she has made for many years. It is served cold or at room temperature and is fairly easy to make. The key is not letting the potatoes cool too much before peeling. If they cool too much the dressing won't absorb into the potatoes as well. Be gentle when stirring the potatoes. Don't worry too much if they don't cut neatly but make sure you don't get crumbled potatoes. I felt the recipe was delicious just as it is. The flavors are perfectly balanced, not too tart, not too sweet. The best part about this recipe is that it's perfect for potlucks on warm days since there is no mayonnaise. It will definitely travel well.
Mirelle Droz of Tampa would like the chicken salad recipe from the former Whaley's Market in Tampa. It had walnuts and grapes.
All recipes tested by Times Correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, PO Box 1159, Crystal Beach, FL 3468 or email firstname.lastname@example.org. Please include your name, city and phone number. Phone numbers will not be published.
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German Potato Salad
½ pound bacon strips
1 small red onion, finely chopped (about 1 cup)
¼ cup fresh parsley, chopped
1 tablespoon dill
5 pounds Yukon Gold potatoes
¾ cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon fresh cracked pepper
¼ cup chicken stock
3/4 cup vegetable oil
1 teaspoon sugar
Cook the bacon until crispy. Drain the bacon on a paper towel, saving about 2 tablespoons of the fat. Finely chop the bacon and set aside. Finely dice the onion, parsley and fresh dill. Boil the potatoes, skin on, until fork tender (roughly 20 to 30 minutes). Drain and allow them to cool enough so that they can be picked up and peeled. Cut each potato in half and then into fairly thin slices (about ¼ inch) in a large bowl. Add the vinegar, salt and pepper to the warm potatoes, stir and wait for a few minutes so that it can be absorbed.
Add the bacon, onion, salt, pepper and dill. Add the reserved bacon fat and chicken stock. Gently stir with a large spatula, being careful not to break up the potatoes. Add about ¾ cup vegetable oil (you can always add more). Gently combine. Add 1 teaspoon of sugar.
Taste the salad. Adjust the salt, if necessary. Add a little more vinegar so that it has a mild tartness to it. The potato salad should have a nice sheen but it should not be too oily. Add a little oil at a time until it has a light sheen. Add fresh parsley last.
Source: Julie Marcus