I wasn’t sure if I was going to give out this recipe because it’s one of those dishes that everyone compliments on and it’s so easy to make. But why not share the goodness, right? Maybe next time we have a BBQ or potluck, someone else can make it and I’ll just bring the beverages!
This recipe doesn’t come out of a book, it’s just what I remember potato salad to taste like in Germany. I always felt that the potato salads here have way too much mayonnaise in it and are missing some zing. So I recreated this and after a few tries came up with a winning combination of potatoes, red onions, parsley, bacon, crunchy gherkins and a dressing with just a touch of mayo. Mayonnaise is the only ingredient that I have trouble replacing with a healthy alternative. I love the taste of Hellmann’s Original and have yet to find an organic or non-GMO variety that doesn’t taste so tangy! I’ve tried making my own and miserably failed. I may try again because I actually found a recipe today that looked promising.
The “Gewuerzgurken” are German pickles that you may find at a specialty market like the Fresh Market or a German Deli. Other pickles work too, as long as they’re not sweet tasting.
I love Applegate bacon because it’s free of the harmful nitrites and nitrates, and comes from humanely raised animals.
The amounts you see here made enough for 4-5 people as a side. Leftovers keep in the fridge for 3-5 days.
2-3 medium sized new potatoes (Yukon gold will do as well); boiled with skin on
4-5 strips of bacon, cooked crispy
1/3 cup chopped fresh Italian parsley
1/2 small red onion, chopped
2-3 crunchy gherkins (or more if you like), chopped
2 tbsp olive oil
1 tbsp apple cider vinegar
2-3 tbsp mayonnaise (or sour cream)
salt & pepper to taste
You can boil the potatoes the day before and put in the fridge. Otherwise boil until done, let them cool off and then peel and slice in about 1/2″ thick slices. It doesn’t have to perfect. A lot of this will break up when you mix it all up later.
Add the chopped onion, parsley, gherkins, and bacon.
You can go ahead and add the mayo, oil, and vinegar now or you can mix the dressing separately and then add it.
I usually throw it all together so it’s on less bowl to clean
Add salt and pepper to taste, but use the salt sparingly: the bacon and gherkins add salt already. Sometimes I want more tanginess and I’ll a little more vinegar, or maybe it feels to dry and I add a little more olive oil. You’ll have to find your own preferred consistency. In the end mine looked like this: