We are still recovering from our bronchitis, so I thought I would post a favorite warm weather “side”, perfect for your Memorial Day weekend gatherings and cook-outs…
This Pennsylvania Dutch warm potato salad is a popular “side” where I grew up, in the heart of Pennsylvania Dutch country, in Lebanon County. What is distinctive about this potato salad is that it uses no mayo and is served right after the potatoes have been cooked, so it is warm when served.
I lost my Dad over twenty years ago, and I always think of him when I make this dish, usually during summer. It was a favorite dish of his, along with “red beet” eggs and birch beer, his other “Dutch” favorites. A native New Yorker, he became accustomed to Pennsylvania Dutch culture more easily than did my mother, although she came to embrace it in her cooking. I love to feature my mother’s Pennsylvania Dutch recipes in my blog. She would get such a kick out of this.
I substituted apple cider vinegar, preferring its milder snap to the traditional red wine vinegar. Chicken stock gives a lighter flavor to the dish, although beef broth is the classic ‘Dutch’ ingredient. Fresh dill is my favorite herb to pair with any potato salad, but parsley would work as well, as would a handful of chopped celery.
- 3 pounds small red potatoes
- 1/3 cup homemade chicken stock
- kosher salt and ground pepper
- 2 tablespoons olive oil
- 5 slices bacon
- 1 medium-sized red onion, chopped
- 1 tablespoon brown sugar
- 6 tablespoons apple cider vinegar, divided use
- 3 tablespoons fresh dill, chopped
1. In a large saucepan, barely cover potatoes with cold water, bring to a boil, then cook until just tender, about 15 minutes.
2. Drain the potatoes and, using a knife and fork, cut them into thick slices and place in a non-reactive bowl. Add the stock, salt and pepper and 3 tablespoons of the vinegar. Cover the potatoes to keep them warm.
3. While the potatoes are absorbing the stock and vinegar, heat the oil in a large skillet and fry the bacon until brown and crispy. Drain on paper towels.
4. With the oil/bacon fat still on medium heat, saute the onion until softened, about 3 minutes. Add the brown sugar and stir for another minute.
5. Add the onions to the potatoes, along with the remaining 3 tablespoons of vinegar. Roughly chop the bacon and add to the salad. Correct seasoning – it will need more salt. Toss in the fresh dill and mix well.
6. Allow the salad to “rest”, covered, a few minutes for the flavors to come together. Garnish with more fresh dill and serve while warm.