It’s Tuesday! Today begins the first of three posts discussing a quick + easy German style meal that you can make right at home. So, stick around for the end of the week and we’ll end up with a super quick and easy and healthy and yummy meal.
I’m a big fan of German food, mainly because I think that sauerkraut is one of the most baller things ever, right up there with ANYTHING ELSE PICKLED EVER. Lots of the elements in the meal that we’re making have some kind of acid, including apple cider vinegar in these yummy potatoes. What I love about German potato salad is that you can serve it hot or cold, and there’s no mayo so you can let it sit out all the live long day without being concerned about deadly food borne illnesses.
To be fair, I never concern myself with food borne illnesses, but that’s another story. So, these potatoes. Serve them warm or cold or room temp, make them well in advance or right before you eat, CAN’T GO WRONG. It’s bacon and potatoes and vinegar, so you just really can’t find fault with the flavors whatsoever. You need potatoes, obviously. Use any kind that you like, but I love these little yellow cuties. Don’t peel them! Potato skin is good for you and helps everything stay together. You also need onion, GREEN onions, bacon, sugar, chicken stock, and apple cider vinegar. Or another kind of vinegar if you can’t be bothered to buy apple cider. No worries!
First, let’s get the potatoes started, then we’ll make the sauce. Cut the potatoes in half, and place them in a pot with lots of salt and cold water. Cover the pot, bring the water to a boil, and boil the potatoes for 12-15 minutes until the potatoes are fork tender but not mushy.
Stir the potatoes together while they’re still warm so that they absorb all the epic sauce you made. Taste, and add as much salt as you’d like, or even another splash of the vinegar if you’d like a tangier salad.
I can’t even tell you about these flavors, you’ve just got to trust me. Vinegar and scallions and bacon are a THING, and the onions are soft and kind of caramelly and sweet from the sugar. Just, YES. Add this to your summer cooking arsenal, and go. to. town.
And, stand by for the rest of the meal! This is only the beginning.
- 3 pounds yukon gold potatoes, any size, cut into bite sized pieces
- 4 slices thick cut bacon, cut into little bits (lardons)
- 1/2 medium onion, chopped
- 1/2 cup chicken stock
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
- 3 scallions, thinly sliced
- salt, to taste
- Add the potatoes to a large pot filled with salted water. Cover, bring to a boil, then boil the potatoes uncovered until just tender, about 13 minutes. Drain, and set aside.
- Meanwhile, make the sauce. In a large skillet, add the bacon over medium-high heat and cook, stirring, for about 7 minutes until the bacon is crisp. Add the onion and cook for 4 minutes more until the onion has softened.
- Add the vinegar, sugar, and stock to the sauce. Stir to melt the sugar and reduce slightly, then turn the heat off the skillet. If the skillet is large enough, add the potatoes and stir to combine, or combine the sauce with the potatoes in a large bowl. Taste, and add salt to your preference.
- Right before serving, add the green onions and toss with the potatoes.