Family Favorites - September 2020: German Potato Salad (Soy, Wheat, Nut, Fish, Egg and Milk-Free)

 

I decided to keep posting a family favorite recipe from the blog (with any adaptions that we use regularly, if applicable) on the fourth Friday or Saturday of every month this year.  {Sorry for the late post!  Life has been more than a little crazy lately!}  This recipe will be one that we make quite often and that we all enjoy greatly.  This post is the ninth Family Favorites recipe of 2020.

If you have a recipe on your blog that you consider a family favorite that you'd like to share, please comment below with a link to the recipe, and I'll make sure to pop on over and visit your site to check it out (and leave a comment), and hopefully some of my other readers will, too.

This month's Family Favorite recipe is German Potato Salad.  This is essentially just a reposting of my original recipe with a a few tips and tricks added in.

The same reasons that make this a family favorite are the same reasons that make this a great recipe for a get-together - it comes together quickly, it can make a little or a lot, it is top 8 free (if all your ingredients are), and it is warm and comforting.  The flavor profile is a bit like BBQ potato chips, so if you like that flavor, this recipe is for you!

German Potato Salad

3 Cups potatoes, diced into bite-sized pieces

(We use red or Yukon gold potatoes, but you can also use russets.  If using russets, you'll want to peal the potatoes, but red or Yukon gold potatoes do not have to be peeled.)

1/2 lb. allergy-friendly ham or bacon, cut into bite-sized pieces

(We like to use Hormel Natural Choice bacon or ham for this.)

1/2 Cup green, red or white onion, chopped into bite-sized pieces

(Use whichever onion you prefer, but we tend to prefer either the green onions or white onion.)

2 Tablespoon water

1/4 Cup gluten-free vinegar

(We use apple cider vinegar, but you can use distilled white vinegar or a wine vinegar, but I would not recommend balsamic.)

3 Tablespoons white sugar

(We always us cane sugar for this.)

1 teaspoon salt

(We always use Pink Himalayan Sea Salt.)

1/8 teaspoon ground black pepper

1 Tablespoon parsley flakes

1. In a large stock pot, boil your potatoes until cooked to desired done-ness, drain and cool.  (Note: I like to cook my potatoes for about 20 minutes - that's from the time I turn the water on, NOT from the time the water boils.  Generally, 20 minutes gives me fork-tender, not mushy potatoes.  I would check them at 15 minutes, check them to see if they are done, and then - if they are not to your liking - every 3 to 5 minutes until they are to your liking.)
     
2. If using bacon, fry it in a large skillet until desired done-ness (you can also bake it in the oven), remove the bacon from the skillet/baking sheet, and reserve 1 to 2 Tablespoons of bacon fat, and set cooked bacon off to the side on a paper towel to drain - you won't need it again until step 5.  (Note: You can cook the bacon whole or already cut into bite-sized pieces - the choice is yours.  I find baking the bacon works better with it whole, and frying the bacon on the stove top works better if it is cut into pieces.)
     
3. In a very large skillet, use the 1 to 2 Tablespoons of bacon fat (if you are not using bacon or don't have bacon grease, use a fat that works for your allergen needs instead) to cook the onions until tender.  If you are using the ham, brown the ham with the onions in this step.   (Note: I have used each different type of onion - red, green or white - depending what I had on hand, and they all work beautifully.  You can use a mix of a few if needed, as well.)
     
4. Add the water, vinegar, sugar, salt and pepper into the skillet with the onions (and ham, if using) and bring the mixture to a boil.  (Note: I have used distilled white vinegar and apple cider vinegar for this dish.  My favorite is by far the cider vinegar.)
      
5. Add the parsley and the potatoes (bacon, too, if using vs. ham) into the skillet mixture, stir well, and heat through.
     
6. Once everything is heated through, transfer to a serving dish or crock pot and serve warm.

Makes about 4 servings.

Variations (Please keep your specific dietary/allergen needs in mind when using variations!):

• Using Ham and Bacon: If you want to use both ham and bacon, you certainly could.  You could use 1/2 lb. of each or 1/2 lb. total - whatever you fancy.
     
• Bacon on Top: If you want your bacon to stay crispy, sprinkle it on top of the dish vs. mixing it in in step 5.  You can also mix half in and crumble the rest on top - the choice is yours.
    
• Fresh Parsley vs. Parsley Flakes: If you want to use fresh parsley, you may.  Just reduce the amount to 1 teaspoon vs. 1 Tablespoon.
     
• Alternative Sugars/Sweeteners: White sugar adds a very distinct taste to this dish, and I'm not sure brown sugar, maple syrup, honey, Stevia or any other sweetener will work right flavor-wise for this dish.  However, if you wish to try it, you may.  Just substitute according to the recommendations on this chart.
    
• Make Ahead/Less Prep: You can boil the potatoes ahead of time and use ready-to-serve bacon or precooked bacon for this recipe with success.  Just start assembling/cooking the potato salad from step 3.

I hope you will give this recipe a try soon and that it becomes a family favorite for you, too!