German Potato Salad
This German potato salad can be eaten warm or cold! By marinating warm potato slices in a delicious dressing, they’ll absorb all those great flavors. They are then mixed with egg, crispy salty bacon, and chives. A great combination of flavors makes this one of the best potato salads I know!
Ingredients
- 1¼ cup mayonnaise
- 2½ teaspoon paprika
- 1 teaspoon curry powder
- ⅛ teaspoon ground black pepper
- ¼ teaspoon salt
- 4 eggs hard-boiled, peeled
- 3 spring onions sliced into small strips
- 2 tablespoons chives chopped
- 4 oz. bacon strips, fried until brown and crispy
- 2½ pounds potatoes slices
Ingredients you need per step are listed below the step in Italic
Instructions
- Put the Mayonnaise, Paprika powder, curry powder, salt, and pepper in a large bowl and mix.1¼ cup mayonnaise, 2½ teaspoon paprika, 1 teaspoon curry powder, ⅛ teaspoon ground black pepper, ¼ teaspoon salt
- Slice the eggs into small cubes. Add to the salad bowl.4 eggs
- Also, put the sliced spring onions, chives, and bacon into the bowl.3 spring onions, 2 tablespoons chives , 4 oz. bacon
- Cook the potato slices until done, drain, and let them stand without a lid for 2 minutes.2½ pounds potatoes
- Add them to your salad bowl and give it a good stir, so every piece of potato is covered with some marinate.
- Eat the salad warm or let it cool (which is also a great way to eat this salad).
NOTES
1. Potatoes - I use pre-cooked potato slices for this salad, as it is the easiest way to prepare it. You could make the potato slices yourself. Use floury potatoes to make this recipe. Russet, Doré, King Edward, and Maris Piper are great choices. Start by peeling the potatoes. Cut them about ½ inch thick. Now you cook them (just like the potato slices from the recipe. Only these potatoes need a little longer (about 10 minutes more) to be cooked.
2. Eggs - Cook your eggs until they’re hard-boiled? Not sure how to do that? I’ve got the perfect step-by-step plan for you in y blog: how to prepare perfect hard-boiled eggs! Make sure to rinse them under cold water afterward. Then you can peel the skin easily.
3. Storage
- Refrigerator: This German potato salad will keep up for three days in the fridge. Bring to room temperature before serving.
- Freezer: Don't freeze this salad
Nutrition
Calories: 441kcal | Carbohydrates: 26g | Protein: 8g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 429mg | Fiber: 3g | Sugar: 2g | Vitamin A: 278IU | Vitamin C: 31mg | Iron: 2mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
