Traditional German Potato Salad
This potato salad was traditionally a German recipe. It was always served with Oktoberfest foods during the Fall season. It has a a fantastic sour taste that is enhanced by the addition of the drippings from bacon that are saved to be used with this recipe. Because of the fat content, this potato may be one that you would want to sidestep if you are following a low cholesterol diet. I say, "Go for it" at least during the Oktoberfest season if not more often.
One of my favorite German Restaurants is Max's Allegheny Tavern where you can sample so many of this traditional German food along with Schnitzels and more.
This hot potato salad should never be allowed to get chilled before serving.
It can be let to stand at room temperature for several hours due to the vinegar content that preserves foods.
- 2 pounds potatoes
- 1/4 cup bacon fat melted
- 2 tablespoons vinegar
- 1 cup beef bouilon
- 1 small onion chopped
- salt and pepper
- Cook potatoes in boiling salted water until tender.
- Peel and slice the potatoes.
- When slightly cooled, sprinkle with bacon fat and vinegar.
- Add beef bouillon, onion, and seasonings to taste.
- Mix gently and let stand for several hours at room temperature.