We had slow-cooked, shredded beef last evening for our July 4th dinner, and potato salad seemed like a natural accompaniment. Truth be told, in keeping the deal we have about our CSA membership (nothing can go to waste), we had gorgeous, freshly dug potatoes from last week’s CSA box that needed to be used since they don’t keep as well as cured ones (and I assumed we’d get more in today’s box). Craig has never been a mayo-based, egged potato salad fan but has come to really enjoy German style, made with vinegar, sugar, and bacon.
This recipe originally came from Alanna at A Veggie Venture, and I’ve made a number of small changes. We love the tang the vinegar imparts and the onions and celery add a bit of crunch. Beer screams to be the liquid of choice in the sauce. But adding blue cheese, which always makes things taste better, likely disqualifies this as German potato salad. If you cook the potatoes in advance, it comes together in about 15 minutes. Without mayo, it withstands the heat of a St. Louis summer and is perfect for picnics or BBQs. Definitely add a few slices of bacon, but I didn’t have any defrosted. Any leftovers are awesome heated in a skillet and topped with fried eggs.
Warm Sorta German Potato Salad
Serves 8
2 pounds new potatoes, cooked in well-salted water, chopped
1 tablespoon bacon grease
1 onion, chopped
2 stalks celery, finely chopped
2 tablespoons flour
1 tablespoon sugar
1 teaspoon celery seed
1 tablespoon coarse Dijon mustard
6 tablespoons white wine vinegar
About 1/2 cup beer (or water or beef broth)
Salt & pepper to taste
In a large skillet, melt the bacon grease on medium high until shimmery. Add the onion and stir to coat with fat. Cook until the onions are starting to soften and add the celery. Cook until the veggies are just beginning to brown, stirring often.
Meanwhile, in a small bowl, stir together the flour, sugar, celery seed and mustard. A tablespoon at a time, stir in the vinegar, incorporating each tablespoon completely before adding the next tablespoon. This avoids lumps of flour in the sauce. Add this to the cooked vegetables and stir for a minute. It will get quite thick and will “seize up”. Add the beer (or water or broth) a tablespoon at a time until a thin sauce consistency is reached. Gently toss in the potatoes and stir to coat. Let potatoes warm through. Taste and adjust seasonings. Serve warm.
2 stalks celery, finely chopped
2 tablespoons flour
1 tablespoon sugar
1 teaspoon celery seed
1 tablespoon coarse Dijon mustard
6 tablespoons white wine vinegar
About 1/2 cup beer (or water or beef broth)
Salt & pepper to taste
In a large skillet, melt the bacon grease on medium high until shimmery. Add the onion and stir to coat with fat. Cook until the onions are starting to soften and add the celery. Cook until the veggies are just beginning to brown, stirring often.
Meanwhile, in a small bowl, stir together the flour, sugar, celery seed and mustard. A tablespoon at a time, stir in the vinegar, incorporating each tablespoon completely before adding the next tablespoon. This avoids lumps of flour in the sauce. Add this to the cooked vegetables and stir for a minute. It will get quite thick and will “seize up”. Add the beer (or water or broth) a tablespoon at a time until a thin sauce consistency is reached. Gently toss in the potatoes and stir to coat. Let potatoes warm through. Taste and adjust seasonings. Serve warm.
Minus the bacon grease this is a great Vegan Potato Salad!! I would use Veganaise and Gluten Free Beer. My heart likes it better that way!
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