Northern German Potato Salad
Northern German potato salad is made in a creamy style, either with mayonnaise or sour cream. This recipe uses traditional sour cream and cream.
A traditional German potato salad is often vinegar based, but Northern versions are creamy. Often peas or peppers are added. Try serving this with Schaufele or Pozharsky Cutlets.
Northern German Potato Salad
Yield:
6
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Creamy Northern potato salad recipe made with sour cream.
Ingredients
- 2 lb white or red potatoes, scrubbed
- ½ medium shallot, thinly sliced
- 1 ½ lb fresh peas, shelled
- 4 oz smoked bacon, finely diced
- ¼ cup fresh mint, finely chopped
- ½ cup sour cream
- 3 tbsp heavy cream, plus more if necessary
- Kosher salt and freshly ground black pepper to taste
Instructions
- Fill a large pot with heavily salted water and drop in the potatoes.
- Bring it to a rolling boil over high flame and lower the heat to medium to bring it down to a simmer.
- Cook for 10-15 minutes or until the potatoes appear tender when teased by a fork.
- Tip the contents of the pot into a colander to drain the potatoes and keep aside until they turn cool enough to handle.
- In the meantime, heat large cast-iron skillet over moderate heat and throw in the bacon bits to fry for 10 minutes, stirring regularly, until they crisp up and turn golden brown.
- Drain them out with the help of slotted spoon into a plate lined with absorbent paper to soak away excess oil and set aside.
- Reserve the rendered fat in the skillet and dump the shallots into it.
- Sprinkle a pinch of salt and ground black pepper generously to season and stir fry them for 3 minutes, until they turn soft.
- Stir in the peas and continue to sauté for another 3-4 minutes, stirring from time to time, until the peas are just cooked.
- Tip this mixture into a large bowl and set aside until it cools completely.
- Chop the cooled potatoes into small chunks and throw them into the same bowl.
- Sprinkle the chopped mint and bacons on top and pour in the heavy cream as well as the sour cream.
- Stir them all together until the veggies are well coated with the dressing.
- Sprinkle a dash each of salt as well as black pepper if necessary and give it a stir to blend into the salad.
- Serve right away along with a large splodge of extra heavy cream on top.
Last Updated on April 21, 2023 by Carleen
