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warm German potato salad with crispy turkey strips and chives in a wooden bowl, traditional vinegar-based side dish

German Potato Salad

A warm, vinegar-based German potato salad with crispy turkey strips, nomayonnaise, ready in 45 minutes..
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Appetizer, Salad, Side Dish
Cuisine: European, German
Ingredients Method Notes

Ingredients
  

  • 2 ½ lbs Yukon Gold or red potatoes unpeeled
  • 1 tbsp salt
  • 4 strips turkey or beef breakfast strips diced
  • 1 medium yellow onion diced
  • 2 tbsp flour
  • ¾ cup chicken or vegetable broth
  • ⅓ cup apple cider vinegar
  • 2 tbsp sugar
  • 1 tsp Dijon mustard
  • ½ tsp black pepper
  • ½ tsp salt
  • 3 tbsp chopped chives or parsley

Method
 

  1. Boil potatoes in salted cold water until a knife meets gentle resistance, 20-25 minutes.
  2. Render diced turkey or beef strips in a cold skillet over medium heat until crisp, 6-8 minutes; remove and set aside.
  3. Cook onion in the rendered fat until soft and golden, about 5 minutes.
  4. Whisk in flour, cook 1 minute, then whisk in broth, vinegar, sugar, mustard, salt, and pepper. Simmer 2-3 minutes until slightly thickened.
  5. Drain potatoes, reserving ½ cup cooking water. Slice warm potatoes into ¼-inch rounds.
  6. Fold warm dressing into sliced potatoes, adding reserved water as needed. Fold in crispy strips and chives.

Notes

Storage note: Refrigerate up to 4 days in an airtight container; not freezer-friendly.
Notes: Best served warm or at room temperature, not cold.