Heiss Kartoffel Salat (aka Hot German Potato Salad) -- Preparedness Pro
I love trying new recipes, especially ones of International Fare. Today’s recipe comes to us from across the Atlantic from the beautiful country of Germany. My dear friend Shawna shared this with me recently and I can tell you, it does not disappoint.
Shawna’s mother-in-law was born in Germany and often makes German dishes for special occasions, which she always enjoys. She has also visited Germany on numerous occasions, and each times discovers a new dish that she just can’t live without.
On one such visit she experienced Heiss Kartoffel Salat or Hot German Potato Salad and knew she had to find a recipe for it. She first asked her mother-in-law if she had one, unfortunately she did not. So she set out in search of the best recipe on the internet, and found this one by Emma Block from "Recipes from a German Grandma".
Shawna told me that she has made this recipe for her in-laws and they say it is as good as back home. She has also made it for her picky children who love it as well, and for many other family and friends - and it is always a hit!
What I love about this recipe is that, with a little modification, it can be made entirely from shelf stable foods, e.g. freeze dried potato cubes, onion, bacon grease, canned bacon, etc. Another reason why I love it, is that there is no mayonnaise in it, so it wouldn’t necessarily need to be refrigerated, just kept in a cool place such as the basement, outside in the cold, in a cool garage – out of reach of the critters of course. Lastly, this dish could serve as a main dish, or as a side dish with your favorite brat, burger, chicken or chop - and it can easily be doubled, tripled or even quadrupled! Enjoy!
Heiss Kartoffel Salat/Hot German Potato Salad
4 large potatoes - Boiled in their jackets, peeled and sliced (I like to use Whites, Yukon gold or Reds – but have used russets in a pinch)
5 thick slices of bacon - diced
1 Cup chopped onion
Mix dressing ingredients in a measuring cup and stir well, set aside.
1. Fry bacon in large skillet on medium heat until almost crisp. Stir often. (do not remove grease)
2. Add chopped onion and continue stirring until onion is cooked and turns golden brown.
3. Add dressing mixture, heat and stir until mixture boils and sugar is dissolved.
4. Add sliced potatoes, mixing everything together well.
5. Season with salt and pepper.
6. Continue cooking, stirring frequently, for at least 10 minutes, or until the potatoes have absorbed all of the liquid and are heated through.
7. Continue heating and turning the mixture over for another 5 to 10 minutes.
8. Stand for additional 10-15 minutes to let the flavors blend completely.
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