Picnic Potato Salad (German Style)
There are many different variations of German potato salad, most are served warm and feature the same basic ingredients. I created this one from a basic recipe and a few tweaks I’ve tried over the years. I usually make this on the morning of our annual family reunion picnic (for a bunch of Germans!) and serve it warm, but it’s also very good cold and is pretty hearty – in case you’re traveling. If you’re serving a large group, I recommend making a double batch, but do it one portion at a time, and you’ll need a very large bowl to toss everything together in.
German Potato Salad
5 lbs. of medium-sized red or Yukon Gold potatoes, cleaned & cubed
1 lb. bacon, cut into small pieces
1-1/2 lbs. smoked or German-style sausage, cut into pieces or slices
1/2 or 1 large sweet onion, finely chopped
2/3 c. apple cider vinegar
3 T. bacon grease
2 tsp. celery salt (or 1-2 stalks of celery, finely chopped)
2 T. flour
1/4 c. sugar
1-1/3 c. water
1 tsp. dijon mustard
salt & pepper to taste
2 T. fresh chopped dill (optional)
1 fennel root, chopped finely (optional)
In a large pot, cover the chopped potatoes with salted cold water. Cover and bring to a boil. Cook until potatoes are slightly tender, but don’t overcook. At the same time, saute the sausage slices in a large saucepan until browned. Drain and place in a large bowl. Drain the potatoes and add to the sausage in bowl when ready.
Cook the bacon pieces in the large saucepan until crisp. Drain off the grease and set aside 3 T. Saute the onion (and celery if you choose) in it until tender. Stir in the flour, salt, pepper, celery salt and stir well. Add the sugar, water, vinegar, bring to a boil, then boil 2 minutes or until thickened slightly. Stir in the mustard and pour over the potatoes, sausage, bacon and chopped fennel root in the large bowl. Add the fresh dill and toss until well coated. Serve warm. If you decide to serve cold later, cover and refrigerate. Toss before serving, and add a few dashes of the vinegar to moisten if needed. Makes 12-14 servings.