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Miss Hulling’s German Potato Salad

Miss Hulling’s German Potato Salad Recipe

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Miss Hulling’s German Potato Salad is a beloved recipe known for its perfect balance of tangy and savory flavors. This warm potato salad, rich with crispy bacon and seasoned with a tangy dressing, is a fantastic side dish for any meal, especially barbecues and family gatherings. Below, you’ll find detailed instructions, tips, and variations to make this classic dish.

Ingredients

Salad:

  • 2 pounds Melissa’s Baby Dutch Yellow Potatoes
  • 3 tablespoons chopped onion
  • 3 tablespoons chopped Melissa’s Fire Roasted Sweet Red Peppers
  • 1 grated hard-cooked egg
  • 2 tablespoons chopped fresh parsley
  • 4 strips bacon, fried crisp and crumbled
  • 2 teaspoons cider vinegar
  • 6 tablespoons seasoned rice vinegar

Potato Salad Dressing:

  • ¼ cup flour
  • ¼ cup sugar
  • 1 tablespoon salt
  • Dash of white pepper
  • 6 tablespoons bacon drippings
  • ½ cup cider vinegar
  • 1½ cups hot water

Instructions

Step 1: Prepare the Potatoes

  1. Cook the Potatoes: Wash and place the Baby Dutch Yellow Potatoes in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
  2. Cool and Slice: Drain the potatoes and let them cool slightly. Once cool enough to handle, slice the potatoes into ¼-inch thick rounds and place them in a large mixing bowl.

Step 2: Prepare the Salad Ingredients

  1. Chop the Onion and Peppers: Finely chop the onion and Melissa’s Fire Roasted Sweet Red Peppers. Grate the hard-cooked egg.
  2. Fry the Bacon: Fry the bacon strips until crisp. Drain on paper towels and crumble into small pieces. Reserve the bacon drippings for the dressing.
  3. Mix the Salad Ingredients: Add the chopped onion, chopped peppers, grated egg, chopped parsley, and crumbled bacon to the bowl with the sliced potatoes. Drizzle with the cider vinegar and seasoned rice vinegar, and gently toss to combine.

Step 3: Make the Dressing

  1. Combine Dry Ingredients: In a medium saucepan, combine ¼ cup of flour, ¼ cup of sugar, 1 tablespoon of salt, and a dash of white pepper. Mix well.
  2. Add Bacon Drippings: Gradually whisk in 6 tablespoons of bacon drippings until smooth.
  3. Add Vinegar and Water: Stir in ½ cup of cider vinegar and 1½ cups of hot water. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
  4. Simmer: Reduce the heat and let the dressing simmer for 1-2 minutes until thickened.

Step 4: Combine and Serve

  1. Pour Dressing Over Salad: Pour the hot dressing over the potato mixture. Gently toss until all ingredients are well coated.
  2. Let Stand: Let the salad stand at room temperature for about 10-15 minutes, allowing the flavors to meld.
  3. Serve Warm: Serve the salad warm, garnished with additional chopped parsley if desired.

Cooking Notes and Variations

Cooking Tips:

  • Even Cooking: To ensure even cooking, try to choose potatoes that are similar in size. If you have larger potatoes, you may need to cut them into smaller pieces before boiling.
  • Dressing Consistency: If the dressing becomes too thick, you can thin it out with a bit more hot water.

Variations:

  • Spicy Kick: Add a finely chopped jalapeño or a dash of hot sauce to the dressing for a spicy kick.
  • Vegetarian Version: For a vegetarian version, omit the bacon and use olive oil instead of bacon drippings. You can add a few drops of liquid smoke to retain the smoky flavor.
  • Herb Infusion: Experiment with fresh herbs like dill or chives in place of parsley for a different flavor profile.

Serving Suggestions:

  • Main Dishes: This potato salad pairs beautifully with grilled meats, such as chicken, steak, or sausages.
  • Complete the Meal: Serve alongside a fresh green salad and a loaf of crusty bread for a complete meal.

Storage and Reheating:

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to loosen the dressing.

Frequently Asked Questions (FAQs)

1. Can I use different types of potatoes?

Yes, while Baby Dutch Yellow Potatoes are recommended for their texture and flavor, you can use other small, waxy potatoes such as red potatoes or fingerlings.

2. Can I make this salad ahead of time?

You can prepare the components ahead of time, but for best results, combine the salad and dressing shortly before serving to maintain the salad’s texture and flavor.

3. Is it necessary to use both cider vinegar and seasoned rice vinegar?

Using both vinegars adds a depth of flavor. However, if you only have one type, you can use it alone, keeping in mind that the flavor will be slightly different.

4. Can I serve this salad cold?

This salad is traditionally served warm, but it can also be enjoyed at room temperature or cold. The flavors will be more pronounced when warm.

5. How do I prevent the potatoes from becoming mushy?

To prevent mushiness, avoid overcooking the potatoes. Cook them just until tender, and handle them gently when mixing to maintain their shape.

6. What can I substitute for the hard-cooked egg?

If you prefer not to use egg, you can omit it without significantly altering the dish. Alternatively, you could add a bit more bacon or some finely chopped celery for extra texture.

7. How can I make this dish vegan?

To make a vegan version, omit the bacon and egg. Use vegetable oil instead of bacon drippings and substitute the sugar with a vegan-friendly alternative if desired.

8. What’s the best way to chop the onions without crying?

Chilling the onion in the refrigerator before chopping, or cutting under cold running water, can help reduce the amount of sulfuric compounds released, which cause tears.

9. Can I use turkey bacon instead of regular bacon?

Yes, turkey bacon can be used as a substitute. It will provide a slightly different flavor and texture but will still be delicious.

10. How can I make the salad more tangy?

For a tangier salad, increase the amount of cider vinegar or add a splash of lemon juice to the dressing.

Miss Hulling’s German Potato Salad is a timeless classic that combines the heartiness of potatoes with the savory crunch of bacon and the tangy kick of a flavorful dressing. This recipe is versatile, allowing you to customize it to suit your taste preferences. Whether served as a side dish at a summer barbecue or a cozy winter meal, this potato salad is sure to be a hit. Enjoy the rich, comforting flavors and the satisfaction of creating a homemade dish that brings joy to the table.

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