Throw out EVERYTHING you think you know about potato salads. This is not a cold creamy concoction. Oh no no no. This recipe is warm deliciousness and terrible for you, but it is amazing.
Many years ago I attended an intimate event that had offered food from many local women, most of whom had probably spent their lives perfecting recipes that would leave someone wanting more and begging for a recipe that they would never reveal. That was the case for me with this amazing side dish that I found myself obsessing over. I tried to track down the maker with no success and set off on a quest to recreate this recipe for myself and I am every so happy to say that I have landed on something that is every bit as tasty. Be warned, this recipe requires a good amount of prep time, so this is not a dish you whip up half an hour before an event, and the longer you have to let it warm the better! A crockpot is a super handy tool to have to keep this dish warming while you wait for mealtime.
Hot German Potato Salad
- 4 pounds of organic red potatoes, cubed (about the size of a big bite!)
- 1 lb of bacon, cut up into 1″ pieces
- 1 kielbasa, cubed
- 2 red onions, sliced into medium sized chunks
- 2 tablespoons organic all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 cup water
- 1/3 cup white vinegar (I actually use just a hair under 1/2 cup)
- 2-3 tbs fresh parsley, chopped
- Dice potatoes into bite sized pieces (around 1″ cubed), add to a pot of water and boil for 20-30 minutes, or until just able to be pierced with a fork easily. Don’t overcook, you don’t want mush! Once your potatoes are ready you will drain and toss them into your crock pot if you have one, otherwise place them back in your pot.
- While you potatoes are cooking get out a large skillet (I use stainless for this whole recipe!) and cook your bacon. I like to use my kitchen sheers to cut these up into inch long pieces to make the whole process easier. Cook until evenly brown and then remove the bacon with a slotted spoon and set aside to add to the potatoes when ready.
- Saute your onions in the bacon drippings left in the pan until they are golden brown! Crispy is the goal here.
- While your onions cook, mix together the flour, salt, sugar and pepper in a small bowl or cup. Also measure out your water and vinegar into one cup.
- Once your onions are ready add the flour/spice mixture and stir until dissolved completely. Add all but the last 1/3 cup of your water/vinegar mixture and stir for a couple of minutes, this will clean up the bottom of your pan and create a lovely sauce for your potatoes! Pour this mixture over your potatoes, add your bacon now if you haven’t already.
- Add your kielbasa to the pan now to lightly cook and brown. When done add these to the potatoes and use the remainder of the water/vinegar mixture to clean the pan and then pour the liquid onto your potatoes.
- Gently stir your potatoes and allow to continue warming. This recipe is generally better next day, but I usually make it the day of an event with a few hours to spare to allow it to sit and gather the flavors.
I hope you enjoy this recipe as much as I do! It takes a little work but is so worth it, and I only make it once a year so it’s a nice treat for this savory lovin’ gal.
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