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free of gluten and top 9 allergens<\/p><\/div>\n

Summer is here and that means grilling season is upon us. German potato salad is the perfect accompaniment with dinner from the grill.<\/p>\n

Sliced red potatoes are tossed in a sweet and tangy dressing. Serve it warm or cold at your next backyard barbecue. It is insanely good…and no mayo!<\/p>\n

Just like American potato salad, German potato salad has many variations. Different regions of Germany have their own distinct styles of potato salad. What Americans commonly think of as “German potato salad” is most typically associated with a salad from Southern Germany.<\/p>\n

Best Potatoes<\/strong><\/p>\n

Red potatoes are our first pick for this salad. They hold their shape even after being tossed with add-ins and dressings. And we like the color that the skin adds to the finished potato salad. Look for potatoes that are uniformly sized so that they cook evenly when boiled. We go for small red potatoes that are about 2-inches in diameter.<\/p>\n

Yukon golds, which generally hold their shape despite having a higher starch content, are another option.<\/p>\n

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mise en place<\/p><\/div>\n
Most recipes for German potato salad include bacon and mustard. We made ours without bacon, but we include bacon as an option in the recipe.<\/p>\n
As for the mustard, Joel has never included it in his recipe. I’m sure adding a tablespoon of good German or Dijon-style mustard wouldn’t hurt this salad a bit! But I’m not tinkering with Joel’s version…why mess with perfection?<\/p>\n
Let’s Get Started<\/strong><\/p>\n
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If making your salad with bacon, cook bacon until crisp; drain and crumble. Reserve bacon and 1\/4 cup of the drippings.<\/li>\n
Place whole potatoes in a pot of cold water. Turn heat on high. When water comes to a boil, lower heat to medium and simmer until the potatoes are fork tender, about 15-20 minutes. The cooking time depends on the size of the potatoes. Drain and set potatoes aside.<\/li>\n
Mix garbanzo bean flour, sugar, salt, celery seed, and pepper in a small bowl. Set aside.<\/li>\n
Heat vegetable oil (if omitting bacon) or the bacon fat in a saut\u00e9 pan or dutch oven over medium heat. Add onions and celery to the pan and cook for 3 minutes, stirring occasionally.<\/li>\n
Add the flour mixture and cook for 1 minute, stirring frequently. Add apple cider vinegar and water and whisk together. Reduce heat to medium-low and gently simmer for 5 minutes, stirring occasionally.<\/li>\n<\/ul>\n
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While the dressing is simmering, slice the warm potatoes into 1\/4-inch rounds.\u00a0You can also cut potatoes into chunks (about 3\/4-inch cubes), especially if the potatoes are larger.<\/li>\n
Add potatoes and if making yours with bacon, add crumbled bacon. Be gentle when stirring the potatoes into the dressing, to avoid breaking and mashing them up. Cook for 1-2 minutes.<\/li>\n<\/ul>\n
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Serve warm, room temperature, or cold. But the flavors are best when allowed to sit at room temperature for at least 15 minutes.<\/p>\n
Chef Joel’s Tips<\/strong><\/p>\n
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It’s best to add potatoes to the dressing while the potatoes are still warm. While warm the starch is open and the potatoes better absorb the dressing.<\/li>\n
Always start your potatoes in cold water before bringing to a boil. This allows for more even cooking and heat penetration from outside to inside. If you put potatoes directly into boiling water, the outsides will cook immediately and the insides may take longer, resulting in a potato salad that could have some hard and soft pieces.<\/li>\n
Boil the potatoes gently. Boiling rapidly will cause the potatoes to break apart, making for mushy spuds.<\/li>\n<\/ul>\n
If you’re a fan of potato salad, be sure to check out our Creamy Potato Salad<\/a> and Potato-Mac Salad.<\/a><\/p>\n