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| This is my Deep South take on classic German Potato Salad, made with a warm bacon dressing, including our Holy Trinity of Southern cooking, along with pickles and juice, sugar, mustard, horseradish, hot sauce and black pepper. Best served warm or at room temperature. |
Deep South Style German Potato Salad
We love our Classic Southern Style Potato Salad here in The South, but German Potato Salad is a popular Southern favorite too. I make no claims to the authenticity of this version, but with the inclusion of our Deep South Holy Trinity of Southern cooking, mine is a Deep South take on this classic favorite. Not only is it the perfect potato salad for our sweet and sour Southern palates, it's a great potluck, picnic and church supper dish too.Here's how I make mine.
If potatoes are large, quarter, then cut into 1/4-inch slices. Bring potatoes, water, vinegar and salt to a boil, reduce to a simmer and cook just until tender but still holding their shape, about 10 to 15 minutes; drain and return potatoes to the pot.
Meanwhile, fry the bacon until crisp; remove and set aside. Once cooled, chop. Add the onion, bell pepper and celery to the bacon drippings in the skillet and cook until veggies are softened but not browned.
Sprinkle with flour and cook another 2 minutes, stirring constantly. Whisk in the pickle juice.
Add the sugar, mustard, horseradish, Tiger sauce and black pepper. Cook until mixture begins to thicken.
Pour dressing over the cooked potatoes, gently toss to coat the potatoes. Allow to rest for 10 minutes. Add the pickles, parsley and chopped bacon, gently combine, taste and adjust for salt and pepper as needed.
Serve warm or at room temperature. If making ahead, refrigerate until needed, bringing to room temperature before serving.
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Recipe: Deep South Style German Potato Salad
©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings
Ingredients
For the Salad:
For the Dressing:
- 3 pounds of red potatoes, scrubbed, but unpeeled
- 8 cups of water
- 1/2 cup of apple cider or white vinegar
- 1 tablespoon of kosher salt
- 2 tablespoons of sweet pickle cubes
- 2 tablespoons of chopped, fresh parsley
- 1/2 teaspoon of seasoned salt (like Lawry's), or to taste
- 1/4 teaspoon of Creole or Cajun seasoning, (like Slap Ya Mama), or to taste
Instructions
- 8 slices of bacon
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped celery
- 1 tablespoon of all purpose flour
- 1 cup of pickle juice
- 1 to 2 tablespoons of granulated sugar, to taste
- 3 tablespoons of Creole, spicy brown or yellow mustard
- 1/2 teaspoon of prepared horseradish
- 1/2 teaspoon of Tiger sauce, or other hot sauce
- 1/4 teaspoon of freshly cracked black pepper
If potatoes are large, quarter, then cut into 1/4-inch slices. Bring potatoes, water, vinegar and salt to a boil, reduce to a simmer and cook just until tender but still holding their shape, about 10 to 15 minutes; drain and return potatoes to the pot.
Meanwhile, for the dressing, fry the bacon until crisp; remove and set aside. Once cooled, chop. Add the onion, bell pepper and celery to the bacon drippings in the skillet and cook until veggies are softened but not browned. Sprinkle with flour and cook another 2 minutes, stirring constantly. Whisk in the pickle juice, sugar, mustard, horseradish, hot sauce and black pepper and cook until mixture begins to thicken.
Pour dressing over the cooked potatoes, gently toss to coat the potatoes and allow to rest for 10 minutes. Add the pickles, parsley and chopped bacon, gently combine, taste and adjust for salt and pepper as needed. Serve warm or at room temperature. If making ahead, refrigerate until needed, bringing to room temperature before serving.
Cook's Notes: I use bread and butter pickle juice.
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©Deep South Dish
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