If you're anything like me, by the middle of the summer you're sick of mayonnaise based salads. They're a delicious staple on American picnic tables, but by mid-July I've attended a countless number of cook-outs, so I've had my fair share of mayo based salads. For this week's recipe, I wanted to make a summer salad without the mayonnaise, so I created this delicious recipe for German potato salad. It's tossed in a vinaigrette style dressing and can be served warm or chilled. It's the perfect dish to shake things up a bit around your picnic table.
I should probably mention that this recipe is a nod to my German heritage. Fun fact: my grandfather was born and raised in Germany!
Every once in a while I'll get a comment about potatoes not being Paleo. Truthfully, I don't know what the actual Paleo ruling is regarding potatoes, but I can almost guarantee if cavemen had access to potatoes, they'd eat them. In the low carb obsessed world we live in, potatoes tend to have a bad rep, but in my world they're on the first tier of the food pyramid. I do high-intensity group fitness work outs 4 to 5 times a week, so my body NEEDS carbs. Not to mention, they're low in calories and are a great source of vitamin B6, fiber, magnesium and antioxidants. Pass the potatoes please!
I toyed with the idea of making this recipe Whole30 compliant, but sugar is a necessity in creating the tangy flavor in the vinaigrette. It helps balance the acidity of the vinegar and the olive oil. Traditionally, German potato salad calls for white sugar, but I used coconut sugar instead making it a Paleo friendly dish! Pick your battles people. I knew this dish wouldn't be nearly as good without sugar, so I added sugar. I don't recommend omitting the sugar, so you'll definitely want to save this dish for after your round of Whole30!
For this recipe, you will need the following:
- Red Potatoes (I prefer baby red potatoes because they cook faster).
- 1 teaspoon salt + ½ teaspoon salt
- 4 ounces of bacon (that's usually about 4 slices).
- 1 yellow onion (diced in advance).
- ⅓ cup of apple cider vinegar
- 2 tablespoons extra light tasting olive oil
- 1 tablespoon coconut sugar
- 1 teaspoon Dijon mustard
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped parsley
- ¼ cup sliced green onion
This dish can be on your table in no more than 30 minutes, or it can be made in advance and stored in the fridge as it is equally as delicious served hot or cold.
Here's how it's done:
Add the potatoes to a large pot and cover with water. Add 1 teaspoon salt and bring the water to a boil. Boil for 15 minutes or until the potatoes are fork tender. Place the potatoes in an ice bath for 1 minute to stop the cooking process. Quarter the cooked potatoes into bite-sized pieces.
While the potatoes boil, in a large non-stick skillet, fry the bacon over medium heat until crisp. Remove from the skillet and slice into thin strips. Do not clean the skillet.
To the same skillet, add the diced onion. Cook over medium heat for 1 minute or until just softened. Turn off the heat.
While the onion cooks, in a small bowl, whisk together the apple cider vinegar, olive oil, coconut sugar, Dijon mustard, salt and fresh ground black pepper. Add the dressing mixture and the sliced bacon to the skillet with the onions and bacon grease and whisk to combine until the dressing begins to thicken.
In a large serving bowl, add cooked red potatoes, dressing mixture, parsley and green onions. Stir well to combine.
If serving warm, this dish is best served immediately. I don't recommend reheating before serving because the potatoes and bacon may overcook. If serving chilled, simply cover the dish and store in the fridge. Before serving, give the salad a good stir.
Heck, perhaps you should double the recipe, so you get the best of both worlds! Have some now while it's still warm and comforting, and have the chilled leftovers tomorrow for lunch!
GenieBen! I'm pretty sure that's "enjoy!" in German, or at least that's what Google says it is.
Don't forget to tag me in your recipe recreations on Instagram at @paleoishkrista using hashtag #paleoishkristaeats!
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German Potato Salad
Ingredients
- 2 pounds red potatoes
- 1 teaspoon salt
- 4 ounces bacon about 4 slices
- 1 yellow onion diced
- ⅓ cup apple cider vinegar
- 2 tablespooons olive oil extra light tasting
- 1 tablespoon coconut sugar
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ¼ cup parsley chopped
- ¼ cup green onion sliced thin
Instructions
- Add potatoes to a large pot and cover with water. Add salt and bring the water to a boil. Boil for 15 minutes or until the potatoes are fork tender. Place the potatoes in an ice bath for 1 minute to stop the cooking process. Quarter the cooked potatoes into bite-sized pieces.
- Meanwhile, in a large non-stick skillet, fry the bacon over medium heat until crisp. Remove from the skillet and slice into thin strips. Do not clean the skillet.
- To the same skillet, add the diced onion. Cook over medium heat for 1 minute or until just softened. Turn off the heat.
- While the onion cooks, in a small bowl, whisk together the apple cider vinegar, olive oil, coconut sugar, Dijon mustard, salt and fresh ground black pepper. Add the dressing mixture and the sliced bacon to the skillet with the onions and bacon grease and whisk to combine until the dressing begins to thicken.
- In a large serving bowl, add red potatoes, dressing mixture, parsley and green onions. Stir well to combine.
Notes
- If serving warm. serve immediately.
- If serving chilled, chill overnight.
