Ingredients with Measurements:
- 2 lbs. potatoes, peeled and diced
- 1/2 cup diced onions
- 1/2 cup diced pickles
- 1/2 cup diced bacon
- 1/4 cup white vinegar
- 1/4 cup vegetable oil
- 1 tbsp. sugar
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot for boiling potatoes
- Large mixing bowl
- Skillet for cooking bacon
Step-by-step instructions:
1. Boil the diced potatoes in a large pot of salted water until tender, about 10-12 minutes.
2. While the potatoes are boiling, cook the diced bacon in a skillet over medium heat until crispy.
3. In a large mixing bowl, combine the cooked potatoes, diced onions, diced pickles, and crispy bacon.
4. In a separate small mixing bowl, whisk together the white vinegar, vegetable oil, sugar, salt, and black pepper.
5. Pour the dressing over the potato mixture and toss to coat.
6. Add the chopped fresh parsley and toss again.
7. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- N/A
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 260
- Fat: 13g
- Carbohydrates: 29g
- Protein: 6g
Substitutions for ingredients:
- Instead of white vinegar, you can use apple cider vinegar or lemon juice.
- Instead of vegetable oil, you can use olive oil or canola oil.
- Instead of diced pickles, you can use diced dill pickles or sweet pickles.
- Instead of diced bacon, you can use diced ham or cooked sausage.
Variations:
- Add diced hard-boiled eggs for extra protein.
- Add diced celery or bell peppers for extra crunch.
- Add a pinch of paprika or cayenne pepper for extra spice.
Tips and tricks:
- Be sure to dice the potatoes into small, bite-sized pieces for easier eating.
- Cook the bacon until crispy for added texture and flavor.
- Chill the potato salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the potato salad in a large serving bowl or on individual plates.
- Garnish with extra chopped fresh parsley or diced pickles.
Garnishes:
- Chopped fresh parsley
- Diced pickles
Pairings:
- Grilled sausages or bratwurst
- Roasted chicken or pork chops
- Crusty bread or rolls
Suggested side dishes:
- Grilled vegetables
- Coleslaw
- Baked beans
Troubleshooting advice:
- If the potato salad is too dry, add more dressing or a splash of apple cider vinegar.
- If the potato salad is too wet, drain off any excess liquid before serving.
Food safety advice:
- Be sure to wash your hands and all equipment thoroughly before preparing the potato salad.
- Store the potato salad in the refrigerator at or below 40°F.
- Discard any leftover potato salad that has been left at room temperature for more than 2 hours.
Food history:
- Harzer Kartoffelsalat is a traditional German potato salad that originated in the Harz Mountains region of Germany.
Flavor profiles:
- Tangy, savory, and slightly sweet.
Serving suggestions:
- Serve the potato salad as a side dish at a summer barbecue or picnic.
- Enjoy as a light lunch or dinner with grilled sausages or chicken.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: German