August 7, 2017

Potato salad goes well with some of summer’s best foods — grilled burgers, brats and hot dogs. There are endless versions of potato salad. Some variations have a secret ingredient or a little twist here or there.


German Potato Salad

The first time I tasted German Potato Salad I was in elementary school. My family met up with some family friends to tailgate before an Iowa State football game. We stood around a small wooden table filled with tasty food and tossed around a football on the grassy area. I distinctly remember being intrigued when I saw the crock of warm potato salad being lifted from the trunk of the car. I typically steer away from traditional potato salad as I don’t care for mayonnaise or mustard, but this version contained neither. I recall this potato salad being slightly tangy from the vinegar, but full of robust flavor.

3 cups diced peeled potatoes

4 slices bacon

1 small onion, diced

1/4 cup white vinegar

2 tablespoons water

3 tablespoons white sugar

1 teaspoon salt

1/8 teaspoon ground black pepper

1 tablespoon chopped fresh parsley

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed.

Remove from the pan and set aside.

Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.


Loaded Baked Potato Salad

At my favorite local deli, I love to get a serving of New Potato Salad to go. It’s chock full of baby red potatoes, sour cream, bacon, hard boiled eggs, and sliced green onion.

This potato salad is very similar as it’s made with sour cream, bacon and green onion. It’s also a fun way to enjoy the taste of a loaded baked potato even when it’s hot outside.


2 lbs russet potatoes (about 6 medium potatoes), peeled and cut into bite-sized chunks

1 1/4 cups sour cream

8 slices crispy cooked bacon, crumbled (reserve some for garnish)

1 cup shredded Cheddar cheese, divided (reserve some for garnish)

3 green onions, sliced (reserve some for garnish)

1/2 teaspoon salt

1/2 teaspoon black pepper

Cover the potato chunks with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer until the potatoes are fork-tender, about 10-15 minutes. Drain the potatoes and allow them to cool completely.

In a medium bowl combine mayo, sour cream, salt, and black pepper.

In a large bowl toss the potatoes with 1/2 of the bacon, 1/2 of the cheese, and 1/2 of the green onions, reserving the other half for garnish. Pour the dressing over the potatoes and stir to combine. Cover and refrigerate overnight for best results, or for several hours before serving.

Garnish the potato salad with remaining bacon, cheese and green onions immediately before serving.