German Potato Salad served warm

Photo Credit: Life In The Lofthouse

You will want to give this German potato salad recipe a try, it has no mayonnaise in the recipe but plenty of other flavorful ingredients. The addition of bacon is what takes this potato salad recipe over the top. The apple cider vinegar and the dijon mustard in the recipe also make this potato salad tangy and so good. This potato salad recipe is best served warm, unlike traditional potato salad recipes. You can make this in the early afternoon and then reheat it later for dinner. For this German potato salad recipe you will need red potatoes, salt, applewood smoked bacon, apple cider vinegar, sugar, dijon mustard, salt, pepper, minced garlic and chopped parsley. For the full step by step German potato salad recipe, you'll want to take a look at the Life In The Lofthouse site.

Potatoes are one of the most versatile ingredients you can use. Mashed potatoes are one of the most popular potatoes recipes you can make, but there are a few tips to use if you want to make the mashed potatoes right. Using the wrong type of potatoes is a common mistake people make. You want to choose higher starch potatoes such as Russets or Yukon golds to make the fluffiest, smoothest mashed potatoes recipes. When you use the right potatoes, they will also absorb the flavorings more easily. Waxy potatoes to include red or white potato varieties require more mashing to become creamy, which could also lead to the dreaded potato paste. Another mistake when making mashed potatoes is not salting the water. When potatoes cook, the starch in the potato granules swell and absorb water and if you've added it, absorb salt. You won't need to add as much salt at the end of the potatoes recipes, and your final product will be well-seasoned, not bland. Another thing you want to avoid is starting the potatoes off in hot water. Cover the potatoes with some cold water, add some salt, then heat the water to boiling and reduce to a simmer. If you start the potatoes in hot water, they'll cook unevenly, with the outside of the potato falling apart before the inside is cooked.

A tip for good mashed potatoes is to make sure to drain the potatoes properly after cooking. You want the potatoes to taste like potatoes, not water. If you'd like, gently reheat the drained potatoes on the stovetop to help dry them out slightly before mashing. Another tip is to let your butter come to room temperature before you melt it into the hot potatoes, then mash the potatoes in the warm milk or cream. The butter will be absorbed more easily, and won't cool everything down. You want to make sure to not overwork the potatoes. Mashing the potatoes too vigorously, or for too long releases too much starch, can make the potatoes gluey and unappetizing. You want to be gentle with the potatoes, and you'll be rewarded with mashed potatoes that are light, fluffy and perfectly mashed. You also don't want to make the mashed potatoes ahead of time. While this might be helpful when you are trying to plan a big holiday dinner, potatoes don't like to sit around for long periods of time. Refrigerating them overnight might sound like a good idea, but the potatoes start to taste like cardboard, so you want to avoid that for the best-tasting potatoes recipes.

You will find this potato recipe on the Life In The Lofthouse site. On the site, you will find potatoes recipes, main dish food ideas, side dish recipes, dessert recipes, and so much more. **

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