Hot German Potato Salad
Want something a little different on your Holiday Buffet? How about Hot German Potato Salad? So good – we like horseradish here so I like to add a healthy dollop of it (to taste) but its not a requirement! I also have modified my original recipe and switched out some of the (if your British “Streaky Bacon”) regular bacon with peameal bacon. (Wondering what the h – e – double-hockey-sticks peameal bacon is? – first of all No, it’s not “Canadian Bacon” – that
breakfast ham pretending to be bacon- crap is what we call “back bacon” up here (eh!) peameal bacon is rolled in cornmeal – and is slightly sweeter than regular bacon and less fatty – but still from the belly of the pig (back bacon is more like ham than bacon – for more info visit the Republic Of Bacon site & click here) Sometimes I substitute cider vinegar for the white vinegar in this recipe as well. I was making this for an event so was making a LOT of it, (read 23 LB of potatoes!) and made 2 large full chafing dishes of it, since you probably are not serving that many, I have reduced this recipe by 1/2, but it will still serve 10-15 people as a side on a buffet. This can be made ahead and heated up in an oven at 350 for about 1 hour previous to serving. (It also makes a great alternative to mashed potatoes!)
Hot German Potato Salad
- 5 LB White Potatoes (Russets DO NOT work well in this recipe)
- 3 LB New potatoes – try using the mini red potatoes for color.
- 1 LB regular bacon chopped
- 1/2-1LB peameal bacon chopped
- 1-2 cups chopped red onion (to taste)
- 1 cups white sugar (you can use less if you wish)
- 1 cup white vinegar *can substitute cider vinegar here
- 2 eggs
- 1 tsp salt
- 1 tsp prepared (yellow) mustard
- 1 tsp cayenne pepper (or hot sauce to taste)
- optional – horseradish to taste
- optional – dill pickles chopped into large pieces
- In a large pot – boil peeled and chopped white potatoes, once white potatoes have been boiled for about 5-6 minutes add the unpeeled washed red potatoes (whole) and cook until tender.
- Meanwhile add all chopped bacon (use kitchen scissors to chop) to hot frying pan (use a deep pan) and cook until regular bacon is done but not overly crispy . DO NOT drain grease. Add chopped onions and saute for a few minutes until onions are soft.
- In a bowl whisk together eggs, cayenne, salt, mustard, sugar and vinegar. Beat well.
- Add egg/vinegar mixture to the bacon mixture in hot pan, over med heat, simmer until thickened (important or else your potato salad will be soupy).
- Your potatoes, should be done, drain and mash until, chunky-smooth (red potatoes will be slightly less done). Add horseradish and pickles if using.
- Add bacon mixture to potato pot (if you have enough room – if not use a large bowl) and mix. Adjust seasoning to taste. enJOY