German Potato Salad
What is a summer picnic without potato salad?
But…. occasionally the same old potato salad can get predictable.
If you are looking to shake up your picnic eating, I hope you will give this recipe a try.
First, I must warn you that this recipe is going to get a little wild, but if you hang in there with me, I can promise delicious results. My first taste of this particular recipe was in my Mother in Law’s kitchen. She had learned it while standing in her German mama’s kitchen…who had learned it in her mama’s kitchen and so on. There has never been written instructions. It has just passed from one generation to the next through experience.
This potato salad is served warm. What??? I told you it was going to get wild. Traditional German Potato Salad is served warm. The other big punch that is commonly found in German Potato Salad is a vinegar twist. When my mother in law began making this salad for her family, she put her spin on it by adding relish as her vinegar twist. It was a stroke of genius. The sweet and tangy relish stands out and makes the dish sing. It is those two components that will really help your potato salad stand apart from the rest. That… and…Bacon. Yes, I said bacon. This is my addition to this classic Runge family dish. I did promise delicious results and we all know that bacon makes everything taste delicious. (Good luck trying to beat that future generations.)
With less than 10 ingredients, you will win the blue ribbon of deliciousness at your next picnic. So from our family to yours, we hope you enjoy this version of German Potato Salad.
- 6 Cups baby potatoes, quartered
- ¾ Cup Mayonnaise
- ¼ Cup Relish
- ¼ Cup crushed bacon bits
- 1 tsp. dried onion flakes
- 1 tsp. salt
- ½ tsp. black pepper
- Quarter your potatoes. Place them in a pot and fill just above the potatoes with water. Bring pot to a boil on high heat. When water is boiling, drop the heat to low and simmer for 16-18 minutes or until potatoes are fork tender. When potatoes are tender, take them off the heat and strain the water from them.
- In a separate bowl, add your mayonnaise, relish, bacon bits, onion flakes, salt, and pepper. Stir to combine. Once combined, toss in your potatoes to coat evenly.
- This dish is served best while it is still warm.