Hot German Potato Salad Recipe Video

This zesty salad with potatoes, onion, sauerkraut and bacon, dressed with a warm bacon-vinegar dressing is a terrific side dish to take to church lunches, potlucks, get-togethers and picnics. This one is always a crowd pleaser and vanishes quickly so make a double batch!

Summary

Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelEasy
Servings10Cuisine
CourseMethod
DishMain Ingredient

Ingredients

 Potatoes2 Pound (large)
 Bacon1 Pound
 Bacon grease4 Tablespoon (about 1/4 cup)
 Onion1 Cup (16 tbs), finely chopped
 Apple cider vinegar8 Tablespoon (about 1/2 cup)
 Water4 Tablespoon (about 1/4 cup)
 Sauerkraut1 Cup (16 tbs), drained (or more if your like)
 Salt1 Teaspoon
 Cracked black pepper1 Teaspoon
 Parsley2 Tablespoon, finely chopped (for garnish) (Optional)

Nutrition Facts

Serving size

Calories 200 Calories from Fat 103

% Daily Value*

Total Fat 12 g18%

Saturated Fat 4.4 g21.9%

Trans Fat 0 g

Cholesterol 17.7 mg

Sodium 528.6 mg22%

Total Carbohydrates 19 g6.5%

Dietary Fiber 2.9 g11.6%

Sugars 1.7 g

Protein 5 g11%

Vitamin A 5.2% Vitamin C 42.1%

Calcium 2.5% Iron 7.1%

*Based on a 2000 Calorie diet

Things You Will Need

Pot or Casserole

Directions

GETTING READY
1. Wash ans scrub the potatoes.
2. Boil them in a large pot of salted water, until they are tender. Check by inserting the tip of a knife into the center of the largest potato.
3. Drain and cool the boiled potatoes. Peel them and cut into 1-inch cubes or bite size pieces. Set aside.

MAKING
4. In a large pot, cook the bacon slices until all the fat is rendered and the bacon is brown and crisp. Remove bacon from the grease and set aside. When bacon is cooled, crumble and set aside.
5. To the bacon grease (about 4 tablespoons) add the chopped onion and saute it for about 8-10 minutes or until soft and lightly browned.
6. Deglaze the pot by adding cider vinegar and water. Scrape the bottom of the pot to dislodge the browned bacon bits and onions. Bring the liquid to a boil.
7. Reduce the liquid by simmering for a few minutes.
8. Add the drained sauerkraut to the reduction. Cook for a few minutes until all the flavors have married together.
8. Pour the bacon-sauerkraut dressing over the diced potatoes. Add the crumbled bacon and salt and pepper.
9. Using a large spoon, toss the potatoes gently with the bacon and dressing until well coated.

FINALIZING
10. Keep the potato salad hot by placing the pot/casserole in a warm oven, until you are ready to serve.

SERVING
11. Serve the Hot German Potato Salad garnished with chopped parsley if you like.

Comments

Samina Tapia profile page

Samina Tapia says :

a classic and easy recipe!
Posted on: 10 July 2012 - 12:16am
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