Recipe: German Potato Salad Recipes - Warm and Cold (Dr. Oetker, 1960's)

WARM GERMAN POTATO SALAD

1 lb. small redskin potatoes
6 strips bacon
1/2 cup chicken stock
1 medium red onion, chopped
2 tbsp. vinegar
1/2 tsp. coarsely ground black pepper

Wash and boil unskinned potatoes until cooked. Dice up hot potatoes, *carefully*.

Meanwhile, cut bacon into 1/2-inch pieces and fry until cooked, but not crisp. DO NOT DRAIN OFF DRIPPINGS. Add stock to hot drippings and heat through.

Toss potatoes with vinegar, pepper, onion and stock/dripping "dressing". Serve immediately.

COLD GERMAN POTATO SALAD

1 lb. potatoes
1 medium-size sweet onion, finely chopped
FOR THE DRESSING:
1/2 cup chicken stock
3 Tbsp. oil
2 Tbsp. vinegar
1 Tbsp. sugar
Ground black pepper
1 to 2 tsp. herbs (or herb juices)*

Wash and boil potatoes until cooked. cool, and chill potatoes.

Dice cooled potatoes if "skins on" or slice if peeled. Combine with remaining ingredients; toss. Refrigerate for at least 2 hours prior to serving.

*Parsley, rosemary, chives, chevril, watercress, celery seed/salt and/or tarragon. Depends on what you're serving the salad with, but parsley, chives, tarragon, and watercress juice (squeezed from food-processed watercress) is a nice, basic blend. Celery juice is interesting. Can also "match" herbs to current dinner meat herbs.

Note: ""These two potato salads are based on recipes taken from "Dr. Oetker German Home Cooking" (That's Deutschland's Betty Crocker in Pants.)" - Lynn

Source: Lynn - lwiegard
Adapted from: German Home Cooking by Dr. Oetker, 1960's