GOURMET GERMAN POTATO SALAD

This is a fabulous “riff” on the traditional German Potato Salad recipe.

First of all, I’ve roasted whole baby multi-colored potatoes to a crispy outside and fluffy inside.  Then added all kinds of yum factor with thick slices of fennel, sweet bell pepper strips, shallots and even corn-on-the-cob!

All roasted in extra-virgin olive oil and seasoned with salt and pepper, this combo makes for a colorful finished salad platter.

ROASTING MAKES ALL THE DIFFERENCE

The roasting intensifies the the vegetables, bringing out their depth of flavor, like no other cooking method can.

To top it all off, taking this salad into “gourmet” territory is the replacement of the original recipe’s bacon, with crispy proscuitto bundles.

Yeah, Gourmet German Potato Salad is one fabulous recipe, especially when you know it can be served hot, warm or chilled!  How versatile it that?

That’s exactly why it’s one of the featured salads in my picnics every summer.  It travels well and is such a treat when everyone is expecting the same old Summer potato salad.  

This recipe will knock their socks right off their feet! 

What’s even more fabulous, is it’s truly an “all-year-long” kind of salad, especially serve hot when Octoberfest rolls around!

WANT ANOTHER FABULOUS VEGETABLE RECIPE?

Wait till you see this gorgeous plate of Spanish Asparagus Vinaigrette!  

It’s half vegetable and half salad, you’ll have to decide how you’ll serve it!  It’s also a dish that’s just as delicious served hot or cold.  That’s another great reason both Gourmet German Potato Salad and Spanish Asparagus Vinaigrette are perfect for entertaining at home.

You can check out this absolutely beautiful dish by clicking this link:  Spanish Asparagus Vinaigrette

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Gourmet German Potato Salad

Yield: 8 Servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Additional Time: 3 minutes

Total Time: 1 hour 3 minutes

A fabulous "riff" on the traditional German Potato Salad, but we've roasted all the vegies, including fennel and mini sweet bell peppers. Then add crispy proscuitto bundles to take it to the next level of "yum"!

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Ingredients

• 2 lbs. multi-color baby new potatoes, whole
• 2 corn on cob
• 1 small fennel, thickly sliced
• 8 mini-sweet bell peppers, asst. colors, halved, seeded, cut into 4 long strips
• 1 large shallot, peeled, sliced into long strips
• Salt and fresh ground pepper
• 1 Tbsp. extra virgin olive oil
• 8 oz. thick sliced bacon
• 4 oz. proscuitto slices, rolled lengthwise and cut into 3 pieces
• 5 Tbsp. white balsamic vinegar, divided
• 2 Tbsp. dijon mustard
• 2 Tbsp. sugar
• 1/3 cup extra-virgin olive oil
• 1/2 cup fresh Italian parsley, chopped
• Salt and fresh ground pepper to taste

Instructions

1. Preheat oven to 450 degrees F. Place the whole potatoes into a large pot and cover with cold water. Put pan over medium-high heat and add some kosher salt, cover. Bring to a boil, reduce heat and cook for 5 minutes. Remove potatoes from water, KEEP WATER IN POT, drain and place in medium bowl. Drizzle with olive oil and season with kosher salt and fresh ground pepper.
2. Bring water back to a boil and add corn cobs to pot. Cook for 2 minutes, drain water and hold.
3. Place potatoes on a rimmed baking sheet in a single layer. Roast potatoes in preheated oven for 10-12 minutes, or until tender when a knife is inserted into the centers. LEAVE OVEN ON Sprinkle hot potatoes with 1 Tbsp. vinegar and toss to coat. Let cool.
4. In a medium bowl, toss fennel, peppers and shallots with 1 Tbsp. olive oil, season with kosher salt and fresh ground pepper. Place on a large rimmed baking sheet in a single layer. Rub corn cobs with olive oil and add to baking sheet.
5. Roast vegetables in preheated oven for 8 minutes, toss and rotate corn, and continue roasting for 5-7 more minutes. Remove from oven and let cool.
6. While vegetables are roasting, fry bacon in a large skillet over medium heat until it renders all its fat. Be careful not to burn the bacon. (you won't be using it, so don't worry about it getting too crisp) Remove bacon with a slotted spoon and save for another purpose if desired.
7. Add proscuitto bundles to the fat and brown on both sides. Remove from pan and drain on paper towels. (leave fat in pan)
8. Cut the corn from the cobs and place in a large bowl. Add the potatoes, roasted vegetables and proscuitto bundles, toss to combine.
9. Over medium heat, whisk the remaining 4 Tbsp. of vinegar, mustard, sugar and oil into the bacon fat. Keep whisking the dressing until it has emulsified over the medium heat. Remove from heat.
10. Pour dressing over vegetables, add parsley and toss to coat well. Season with kosher and fresh ground pepper to taste. Serve hot, warm or chilled.

Notes

Can be served hot, warm or chilled.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 423Total Fat 23gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 16gCholesterol 38mgSodium 1129mgCarbohydrates 38gFiber 5gSugar 9gProtein 18g

Dressing calories are inclusive, and do not take into account remainders. Actual calorie counts may be lower.