Cold German-Style Potato Salad
While this cold salad has some elements of a traditional warm German potato salad, it is totally Americanized to suit my family's tastes. Great with grilled burgers, dogs, meats and poultry.
Yield
14 servingsPrep
20 minCook
15 minReady
155 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
red skinned potatoes
or Yukon Gold, 1" dice |
|
| 12 | ounces |
bacon
maple or hickory smoked |
|
| ½ | cup |
yellow onion
finely diced |
|
| 1 | large |
celery stalks
minced |
*
|
| ⅓ | cup |
red wine vinegar
|
|
| ¾ | cup |
mayonnaise
light or regular |
|
| 2 | tablespoons |
sour cream, light
or regular |
|
| 1 | tablespoon |
honey mustard
or country Dijon mustard |
* |
| 1 | teaspoon |
seasoned salt
Lawry's |
*
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 | teaspoon |
sugar
white granulated (optional) |
|
| 2 | each |
scallions, spring or green onions
or chives, thinly sliced (or snipped), for garnish |
|
| ½ | teaspoon |
paprika
|
|
| 6 | whole |
lettuce leaves
any, to line serving bowl |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
red skinned potatoes
or Yukon Gold, 1" dice |
|
| 346.8 | ml/g |
bacon
maple or hickory smoked |
|
| 118 | ml |
yellow onion
finely diced |
|
| 1 | large |
celery stalks
minced |
*
|
| 79 | ml |
red wine vinegar
|
|
| 177 | ml |
mayonnaise
light or regular |
|
| 3E+1 | ml |
sour cream, light
or regular |
|
| 15 | ml |
honey mustard
or country Dijon mustard |
* |
| 5 | ml |
seasoned salt
Lawry's |
*
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 5 | ml |
sugar
white granulated (optional) |
|
| 2 | each |
scallions, spring or green onions
or chives, thinly sliced (or snipped), for garnish |
|
| 2.5 | ml |
paprika
|
|
| 6 | whole |
lettuce leaves
any, to line serving bowl |
*
|
Directions
Place diced potatoes in a large pot of cold water and bring to boil; add salt and cook until potatoes are tender but not mushy; drain completely. Toss with the wine vinegar in a large mixing bowl while they are still warm. Set aside and cool completely.
Meanwhile, fry or roast all of the bacon until crisp but not burned. Drain on paper towels; crumble and add to the potatoes in bowl along with the onion and celery.
In a medium bowl, combine the mayonnaise, sour cream, Dijon mustard, Lawry's seasoning, black pepper and sugar (if using). Pour over potato mixture in bowl and gently mix to coat well.
Line a large serving bowl or platter with the lettuce leaves. Fill with potato salad. Sprinkle top with scallions or chives and dust with the paprika.
Refrigerate at least 2 hours to allow flavors to meld.
Cover and refrigerate unused portion promptly.
