German Potato Side (Printable Version)
A cozy mix of potatoes, bacon, caramelized onions, and fresh parsley delivers crowd-pleasing German vibes.
# What You'll Need:
→ Salad Base
01 -
1 yellow onion, dice it medium and peel
02 -
1.36 kg Yukon gold potatoes, cut into 2 cm slices
→ Bacon and Aromatics
03 -
2 tablespoons fresh parsley, chopped up finely
04 -
6 strips thick-cut bacon, slice into thin pieces
→ Dressing
05 -
Black pepper, add what you like
06 -
Salt, use as much as you want
07 -
80 ml white wine vinegar
08 -
180 ml beef stock
# Step-by-Step Guide:
01 -
Spoon into your bowl. Sprinkle with extra parsley and the bacon you saved. You can serve this warm or just let it cool to room temp.
02 -
Splash in the white wine vinegar and the beef stock. Toss in most of the bacon, chopped parsley, a bit of salt, and some black pepper. Mix it all up so it’s evenly spread out.
03 -
Crank the heat. Dump the onions and drained potatoes into the warm bacon fat. Stir every minute or so for 4 to 6 minutes till they start getting a golden color.
04 -
Lay those thin-sliced bacon pieces in a big frying pan or rondeau on medium-high. Let them cook for 4 to 6 minutes until they’re crunchy and brown. Set aside on a plate.
05 -
Start by putting your potato slices into a big pot of boiling, salted water. They just need 4 minutes to get soft. Drain really well in a colander and set them aside somewhere.
# Additional Notes:
01 -
Letting this chill in your fridge overnight makes it taste even better. Be sure the potatoes aren’t wet before you cook 'em in the pan. Can’t find Yukon golds? Red or russets work too. Want it meat-free? Swap out the beef stock for veggie stock.
02 -
Great if you wanna fix it a day early and chill it up to four days. Warm up leftovers gently on the stove or in the microwave.
03 -
This goes awesome with sausages, pork, schnitzel, or even at BBQs.