Happy Memorial Day weekend! In addition to remembering the soldiers that fight for our freedoms, this weekend marks the official start of summer. Across the country grills are firing up for friends to gather for fun and merriment. In my family, we didn’t have your typical mayo and mustard-based potato salads for cookouts.
Nope, my dad loves German Potato Salad. This warm, sweet, vinegary, bacony potato salad was requested for every cookout. I’m not sure that I had even tasted traditional American potato salad until I was a teenager.
This salad is perfect served at room temperature, even on the warm side, so it is perfect for cookouts. And since there is no mayo, you don’t have to worry as much about spoilage.
Yes, I called my mom for this recipe this week. I love calling her and asking for recipes from my childhood. Love thinking that one day, it will be my job to make sure that these family favorites are passed to the next set of Maucks.
German Potato Salad
6 to 8 Russet Potatoes
6 to 8 slices bacon, chopped
1 cup onions, finely chopped
2 tblsp. parsley
1 cup. chicken broth
1/4 cup apple cider vinegar
1/4 cup sugar or honey
2 tsp. salt
1 tsp. pepper
1 tblsp. Worcestershire sauce
3 hard-boiled eggs, chopped (optional)
Boil potatoes in salted water until tender; peel, dice, and cool. In a large skillet, fry bacon until just about crispy, add onions and saute until onions are transparent. Add broth, vinegar, sugar, salt, pepper and Worcestershire sauce and stir until sugar is just dissolved and mixture starts to boil. Pour over potatoes and mix through. Add eggs if desired. Potato salad should be served warm or at room temperature.