Serves: 6 | Total Time: 1 Hour
German potato salad?
American potato salad?
This recipe incorporates both in one fantastic potato salad dish! You’ll get the creaminess of American potato salad along with the tangy bite of German potato salad, plus it can be served warm, cold, or room temperature.
When cooking the potatoes in this recipe, resist the temptation to add water. New red potatoes have enough of their own natural water… and if you have the patience to simmer them low and slow, they will cook in their own juices to produce the creamiest, most flavorful potatoes.
The only caveat is that you will need a good pot with a tight-fitting lid to keep all that steam from escaping.
Every time I make this for a party or get-together, it becomes a new favorite for someone.
Will it be yours next?
Germanicana (German-American Potato Salad)
Total Time: 1 Hour
(Prep: 15 Minutes / Cook: 45 Minutes)
- 2 lbs. new red potatoes, skins on and halved (larger pieces quartered)
- 4 tablespoons salted butter
- 1/4 cup good quality olive oil
- 1/3 cup whole milk
- 1 tablespoon lemon juice
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon ground black pepper
- 1 garlic clove, minced
- 2 stalks celery, chopped
- 2 scallions, chopped
- 1/4 lb. bacon, cooked and crumbled
1. Melt butter and olive oil in a dutch oven with a fitted lid over medium heat. Add potatoes, cover, and reduce heat to medium-low. Simmer for 45 minutes, stirring only once in a while (not too much or you'll loose that precious moisture), until the potatoes are soft all the way through and very slightly browned on the edges. Do not add water! The potatoes will cook in their own juices, maximizing flavor and creaminess. (If browning happens too early, reduce heat to prevent burning and uneven cooking.) Once cooked through (check with a fork), drain the potatoes. Discard the oil and transfer potatoes to a large bowl.
2. In a smaller bowl, vigorously whisk together the milk and lemon juice until the milk thickens slightly and resembles buttermilk. Add the mayonnaise, vinegar, sugar, salts, and pepper and whisk until well combined. Set aside.
3. Once the potatoes have cooled down a bit, gently stir in the the garlic, celery, scallions, and bacon bits with a large wooden spoon. Pour mayonnaise mixture over potatoes and fold it in carefully until the potatoes are coated, be careful not to mash the potatoes. They may break apart a little, and that is ok. Large chunks are good, however!
4. Serve the potato salad chilled or at room temperature with Wisconsin bratwurst, sweet and sour bread and butter pickles, and a cold beer.
Goes great with: