Just right for a summer bbq.Gluten Free German Potato Salad
One of my June 2016 recipes for National Foundation for Celiac Awareness - now Beyond Celiac. Watch me make this on NH's ABC WMUR Cooks Corner on Monday 2 July 2018. Appearance is posted on YouTube, FB and here.
Hearty for Dad for Father's Day and add even more bacon if you want to make him happy.
I have never to my knowledge tasted a German Potato salad but saw various recipes and did this. I like it, your taste for sugar and vinegar could be different to mine, so experiment. I like the crunch of raw celery, use raw apple just before serving for similar crunch. I like to use a grain mustard for visual appearance and fresh herbs. Growing up we always had home made potato salad (didn't we all) but cooked, warm potatoes with fresh oil and vinegar vinaigrette poured over so warm potatoes soaked up the dressing quicker and were tastier. No mayo.
Remember that commercial mayo usually is made with pasteurized eggs, so salmonella/e coli should have been killed off. Salmonella has to be present in the eggs, it won't magically appear. Mayo based salads can still go sour in the heat.
2 lbs red potatoes (about 4 large), nasty bits cut off , peel left on for color and fiber, quartered lengthwise and cut into about 1/2 inch slices. Smaller pieces cook quicker and absorb more vinaigrette.
6 slices center cut gf bacon – I use Jones or Oscar Meyer, but cut into small slices. Remember to only buy bacon labeled as gluten free as bacon comes under USDA and doesn't have to follow FDA labeling guidelines.
1 large onion, peeled and finely chopped
2 tbsp ( 30ml) oil, if needed.
2 stalks/ribs of celery, washed, quartered lengthwise and cut into thin slices.
3 tbsp (45 ml) sugar
1/4 c (60 ml) water
1/3c (80ml) real apple cider vinegar (some vinegars are distilled from ethanol, we are told they are gluten free but they are definitely not apple cider or wine vinegar - lies)
2 tbsp (30ml) gf grainy Dijon - note not all mustards are gluten free. I saw Maille honey dijon just this week, with label saying caramel color was made from wheat. And as made in France it doesn't have to follow guidelines that in America caramel color is not meant to be made from wheat.
1/2 tsp (3 ml) salt
pepper to taste
leaves from celery finely chopped
1/4 c chopped fresh parsley
green of 4 green (spring ) onions, finely scissored.
1. Cook potatoes in chicken stock until tender. With small slices this is far quicker than chunks, so watch the pot as you don't want potatoes disintegrating to mashed potatoe.
2. While potatoes are cooking. Start cooking bacon over gentle heat in 4 c/1 ltr pan, so it gives up its fat. Add onions (and some olive oil if necessary) and cook over gentle heat until onions are tender and starting to brown without bacon or onions burning.
3. Add vinegar, water, sugar, salt, pepper and mustard. Stir well, bring to a boil and then simmer for 2-3 minutes. Fumes from vinegar do take your breath away.
4. Drain potatoes and put into 8 c/2 ltr bowl. Pour over dressing while both are still hot.
5. Gently stir in celery and fresh herbs.
To serve now, cover and let sit at room temperature for about 30 minutes so flavors blend.
For tomorrow, refrigerate overnight then allow to come to room temp (or zap in microwave) to warm.
