littlelin
Registered: July 26, 2009
Posts: 1
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| | July 26, 2009 at 04:05 PM | Reply with quote | #1 |
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Would like the best German potato salad recipe you've ever tasted.
Thank you,
Littlelin
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Linda Frazier
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Chef
Moderator
Registered: June 13, 2006
Posts: 169
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| | July 28, 2009 at 05:57 AM | Reply with quote | #2 |
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Dear LiltleLin:
Here it is: The Best German Potato Salad I ever have eaten, including why I think it is THEE Best.
German Potato Salad
(Grossmuttis Kartoffelsalat)
The following is a written account of my grandmother’s potato salad recipe. Mary Katherina Blank (née Wild) was born in 1868 in Würtemberg, Germany, and emigrated to Philadelphia in 1884 at age 16. “Mahr´ee” rarely followed a written recipe when cooking, but was renown during her lifetime as one of the best German cooks in the Philadelphia area. As a child always by her apron strings, I unwittingly mentally recorded a portion of her culinary repertoire, and ...
I dedicate this recipe to the memory of her acumen in the kitchen.
Keep in mind that flavors and recipe authenticity is in the mind and memories of the beholder!
There are several important features of German potato salad which make it German.
The potatoes must be the waxy variety. New red bliss or new white potatoes are notable candidates. They should also be small, graded either C (walnut sized) or B (large golf balls.) Marble-sized D’s - a.k.a. “pig” potatoes - are too small to peel; however, some folks cook pig potatoes with the skins on and proceed with the recipe, perhaps yielding a more rustic look.
Mayonnaise and/or hard cooked eggs are verboten; albeit, some recipes
- but not mine - include mustard. Bacon, onions in some form, a mild vinegar, and fresh parsley are de rigeur seasonings. Großmutti did not use sugar, although many people do. Hot German Potato Salad - that is, served hot - is favored by some; our family prefers room temperature.
Some important cooking principles should be emphasized.
The potatoes must be carefully cooked in plenty of salted water, peeled while they are still warm - but not hot - and then sliced into coins, about 1/4 to 1/2-inch thick.
N.B. - cubed potatoes are reserved for American-style potato salads!
All of the ingredients should be placed on top of the cooked sliced potatoes in a large bowl before mixing. The salad should be mixed only once, gently, and with well scrubbed hands - no spoons or spatulas.Toss just enough to distribute the ingredients evenly and to gently coat the potato slices. Do not overmix.
This seemingly extra fussing is to ensure that the potato slices remain intact.
• 5 lbs C or B-sized new red or white potatoes
• 1&1/2 gallons of water
• 1/2 cup salt
• 3/4 lb double smoked slab bacon, rind removed and cut into 1/4-inch cubes
(may substitute “regular” household bacon)
• 1 cup thinly sliced scallions - white part only
(may substitute onions - especially Vidalia if available - chopped “medium” )
• 3/4 cup fresh parsley - chopped “medium” or sliced chiffonnaded
• 1 level tablespoon freshly cracked black peppercorns
• 1 & 1/2 tablespoons coarse Kosher salt
• 1 cup of rice wine vinegar or a mild champagne vinegar
• 2 & 1/2 cups (or less) of the following portions oils and fat: 1/2 rendered bacon fat plus 1/2 peanut oil, corn oil, palm oil or safflower oil. (I personally loathe Canola Oil, and it's probably best to avoid Peanut Oil because there are a large percentage of people who are allergic to peanuts and peanut products.
1. Place the potatoes, 1/2 cup salt, and water into a 16-quart pot. The water should cover the potatoes by about 4 inches. 1/
2. Bring to a full boil over high heat; reduce to a gentle boil and cook uncovered until the potatoes are tender yet firm. Start testing after about 20 minutes.
3. Do not undercook or overcook the potatoes. 1/
4. Carefully drain placing the potatoes in a single layer onto a tray to cool slightly.
5. In the meanwhile, render the bacon over medium heat until crispy, but not hard. Drain and reserve the drippings.
6. While the potatoes are still hot but able to be handled, peel and slice potatoes in “coins” into a large mixing bowl. The slices should about 1/4-inch thick or slightly more, and should not break apart or crumble.
7. Add all of the remaining ingredients on top of the potatoes, and toss gently with your hands, just enough to distribute everything evenly. Do not overmix.
8. Allow to macerate ( that is,“to rest”) for a few hours at room temperature (75 to 80°F.) in order for the flavors to develop. Taste carefully and re-season if necessary with salt, pepper and/or vinegar. Serve warm or at room temperature.
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