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The German style potato salad I am familiar with is a bit mushy, which I find a good thing in mayonnaise based potato salads, but not so good in vinegar based ones. That is why I always preferred Hungarian potato salads; you make them in vinegar brine and yet they are not mushy. Then I saw this very light Southern German Potato Salad on With a Glass. It promised to be tasty and most of all was not mushy. As usual, Sissi’s recipe did not disappoint. I agree it is important to use good quality stock. It is also important to pick blemish free, firm potatoes of equal size. Cook the potatoes in whole; this will give you the best flavour. Place them in a pot of cold water and make sure they remain submerged. Cook them uncovered, maintaining a slow simmer. Keep in mind the potatoes will be softening from residual heat even after you remove them from the heat. So do not overcook. Drain them immediately, do not let them stand in water. Peel the potatoes as soon as you are able to handle them. Then slice with a sharp knife. This dish is not suitable for starchy potatoes. Starchy potatoes fall apart if cooked in the whole. If you chop them first, you can control the cooking process, but than you loose on flavour big time. Therefore, it is best to use red potatoes. With many thanks to Sissi for this fine recipe.

6 medium sized red potatoes
3 Tbsp finely chopped smoked bacon

1/3 cup rich homemade chicken stock
2 Tbsp white wine vinegar
2 Tbsp vegetable oil
1 tsp mustard
1/2 tsp sugar
1/4 cup onion, finely chopped
1 tsp dried marjoram
salt to taste [the stock probably as salt in it]
ground pepper to taste

• Wash the potatoes and place them in a pot.
• Submerge the potatoes with cold water.
• Cook them only until almost tender. Soft potatoes will fall apart in the salad.
• Drain potatoes as soon as you remove them from the heat.
• Peel the potatoes as soon as you are able to handle them.
• Let the potatoes cool a little and chop into chunks.
• Place the potatoes in a bowl.
• Combine the sauce ingredients in a small saucepan and heat them until hot, but do not boil.
• Pour half of the sauce over the potatoes; give the salad a delicate stir.
• Meanwhile fry the bacon bits.
• Pour the remaining sauce over the potatoes and sprinkle with the bacon.


  1. Zsuzsa, you remembered my recipe! I am so proud and happy to see this salad here! (And I'm not even German ;-) ) I'm glad you liked this light salad too. It looks terrific!

  2. Of course I remembered Sissi, this is a great recipe!




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