German potato salad is a classic dish that brings a delightful tangy and savory flavor to any Labor Day BBQ. It is essential as a main course disguised as a side-dish. Achieving the perfect balance of flavors in this dish can elevate your BBQ to new heights. Here are some tips to help you create a mouthwatering German potato salad that will impress your guests and have them coming back for seconds.

INGREDIENTS: Have these ready to go in advance. Potatoes, red or Yukon gold are best, vinegar, (plain old vinegar will work fine) salt, pepper, bacon bits, preferably home made in advance, parsley, Light on the pepper, light on the salt.  The potatoes can be boiled in advance. But wait!!! The entire dish can be made in advance, ready to be nuked just to warm it before serving it. Warming it will result in the vinegar aroma bursting from the dish. If not, add more vinegar before serving and before the final tasting.

Remember that German-style potato salad is vinegar-based instead of mayo-based. Avoiding mashed potato mush makes for a visually appealing side dish. Although German potato salad is so wonderful that it CAN become the main course. It is also vegetarian friendly but for the bacon. What’s a little bacon amongst friends? Seriously, it works without the bacon, or use turkey-bacon.While bacon is part of the “normal” flavor profile, it is the vinegar that is the real key to making this dish work!

Choosing the Right Potatoes

The first step to achieving the perfect German potato salad is selecting the right type of potatoes. Look for waxy potatoes such as Yukon Gold or red potatoes, as they hold their shape well after boiling and have a creamy texture that complements the dressing. It’s important to cut the potatoes into uniform pieces to ensure even cooking. Personally I like the potatoes best when the Yukon Gold or red potatoes are cut into bit-sized pieces. If I can’t pick it up with a fork and fit it politely and comfortably in my mouth in one bite, it is too big a chunk. Having to juggle a knife and fork along with a plate at a BBQ that might not have chairs and tables is not a reasonable expectation for guests. It is also inconvenient, clunky, and inelegant. And shouldn’t this King and Queen of the BBQ be convenient, wonderful, and so in-demand that demand outstrips supply? Imagine no left-overs to put away.  I personal would recommend no more than one or perhaps two pounds per person.  If you figure 1/4 to 1/3 pound per person you should have almost enough. While not finger friendly, potato salad IS BBQ-friendly and will stay put where you place it on the plate.

I Believe German Potato Salad To Be A Meal Unto Itself. Guests’ Palettes Will Concur!

After boiling the potatoes until tender, drain them well and let them cool slightly before adding the dressing. Boil the potatoes approximately 45 minutes or until tender.  CHECK! It may take only 1/2 hour to boil the potatoes. Letting them cool slightly allows the potatoes to absorb the flavors of the dressing, resulting in a more delicious and cohesive dish. Potatoes which have been sufficiently boiled will be firm yet not firm. Sticking a fork into allegedly cooked potatoes is necessary to insure proper potato texture. Raw potatoes are not wonderful, over-boiled potatoes are not suited to the dish, and further cooking, unlike the burgers or beefsteak, is not an option.

If you are going to include bacon, be certain that your guest know that the dish is non-vegetarian. Also make sure that you have the bacon cooked crisp and drained in advance.

Precise Measurements Are NOT Required! Seasoning To Taste IS Required.

Mastering the Flavorful Dressing

The dressing is the heart of a perfect potato salad, and for German potato salad, it’s all about achieving the ideal balance of tanginess and savoriness.  Consider the onions and then FORGET ABOUT THE ONIONS! Personally as much as I think that onions are a food group unto themselves, I would skip this ingredient in this particular dish.

Skip The Onions

It’s essential to dress the warm potatoes with the vinaigrette, as they will better absorb the flavors when they are still warm. As the salad sits, the flavors will meld together, creating a harmonious blend of tangy and savory that will tantalize and titillate the taste buds of your guests. Plan on 15-30 minutes for “flavor melding.” Consider covering the dish while it is waiting for the rest of the meal, and certainly serve it warm! With a sprinkle of fresh-diced parsley on top.

Adding the Finishing Touches

To take your German potato salad to the next level, consider incorporating some additional ingredients to add texture and complexity to the dish. Fresh herbs like parsley or chives can bring a burst of freshness, while a sprinkle of celery seeds can provide a subtle, aromatic note. And SKIP the onions!

Before serving, taste the potato salad and adjust the seasoning as needed. Did you remember the parsely?Parsley is key, and fresh parsley is best. Avoid dried spice-jar parsley. IF you must use the dried parsley which has likely tried to withstand the rigors of being stored in a bottle for years, be sure to smell the dried drek to be able to guess at how much parsley to add. The flavors will continue to develop as the salad chills, so allowing it to rest in the refrigerator for a few hours before serving it will enhance the overall taste. OR do what I suggest. Make the dish in advance and serve the side somewhat WARM!!! Or even hot to be eaten with caution.

Serving Potato Salad Warm Is A Cool Presentation. HOT Calls For Warnings And Caution!

The obvious danger presented by this recipe being prepared in advance is that there will be none left for the meal. Also, to avoid blood shed and a mass brawl at the food serving table, do not give your guests knives. Spoons will do just fine.  Serving hot is essential to having a presentation which positively reeks of the wonderful perfumes (yes I said “perfumes”) embodied by this dish. Did I say “serve it warm?” I certainly hope so. The ONLY reason this paragraph says “chill” is to make a point. Do NOT chill it or you’ll put a chill on the otherwise perfect potato presentation. So heat the potato salad and save the “chill” for how you describe the BBQ later. As in “it was really chill.”

Mastering the art of balancing flavors is the key to creating the perfect German potato salad for your Labor Day BBQ. By selecting the right potatoes, crafting a flavorful dressing, and adding the finishing touches, you can ensure that your potato salad stands out as a highlight of the BBQ feast. With these tips in mind, get ready to impress your guests with a tangy and savory German potato salad that will leave them craving more. And more. And more! When I said “one pound per person” was I joking? Perhaps NOT!

Lenny Lensworth Frieling

Shared Knowledge Is Power!

Leonard Frieling Pen Of Justice

• Multi-published and syndicated blogger and author.
• University lectures at University. of Colorado, Boulder, Denver University Law School, Univ. of New Mexico, Las Vegas NM, and many other schools at all levels. Numerous lectures for the NORML Legal Committee
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