Paleo German Potato Salad
A Germany style potato salad made with white sweet potatoes! This side dish can be served cold for summer or warm for winter.
With a debate over whether or not potatoes are eaten on a paleo diet, I like to experiment with different alternatives. Personally, I do eat white potatoes on occasion. However, sweet potatoes and yams both have amazing flavor and loads of nutrients. They can often be a great solution if you are avoiding regular white potatoes.
This paleo German potato salad calls for white sweet potatoes. The ones I used are specifically called Jersey white sweet potatoes. They aren't as common as other potatoes but most of the time can be found in grocery stores. Their flesh is white like a regular potato, but the outer appearance and sweet flavor is more similar to a yam. It's almost as though they are a cross between the two.
How to Make Paleo German Potato Salad
There are numerous steps to this recipe that produce four different elements--the potatoes, the bacon, the vinegar mix and the broth mix. The end result combines them altogether. Some of the steps can be done simultaneously, depending on how many balls you can juggle at once.
First, start with the potatoes by boiling a large pot of water. Peel and cut the potatoes into slices about 1 1/2-2 inches thick. Boil them in water until fully cooked. Drain and let cool.
As the potatoes are boiling, you can start the vinegar mix. Simply heat white vinegar in a small saucepan with coconut sugar and salt until they dissolve. This should only take a couple minutes. Then let the liquid cool.
The next step is to cook the bacon pieces. Cook in a skillet on medium heat until brown and crispy. Remove from the pan and pour out some of the bacon fat, leaving enough to cook the onions. Sauté the onions until translucent, then add the broth and let simmer for 15 minutes. Turn off heat and let cool.
Once the potatoes are cool enough to handle, slice them in thin slices and place in a bowl. When the vinegar and broth mixtures have cooled, add them to the potatoes along with the bacon and gently stir. And finally, add the chopped chives on top.
This is a really delicious side dish that can be served warm or cold. If you like to serve it warm, pour the vinegar and broth over the potatoes when the liquids are still warm (but not hot). Or, after combining all the ingredients, simply place in the refrigerator for a cold version and serve when ready.
This paleo German potato salad is a wonderful twist on with the sweet potato alternative. It can be served cold at an outdoor summer picnic or barbeque, or served warm as a winter side dish. Either way it's terrific! Enjoy!
Paleo German Potato Salad
Ingredients
- 3 lbs white sweet potatoes, sliced
- 3 tsp salt
- 1/3 cup distilled white vinegar
- 1/2 tbsp coconut sugar
- 8 oz bacon, chopped (nitrate free, crate free)
- 1 medium red onion, finely diced
- 1 1/2 cup beef or chicken broth
- 1 tbsp chives, chopped
Instructions
- Put a large pot of water on the stove and turn heat on high to bring to a boil. Peel potatoes and slice into 1 1/2-2 inch slices. When water is boiling, add 2 tsp of salt and the potatoes. Lower heat just a little and boil for 15-20 minutes, checking them at 15 minutes for doneness. When potatoes are cooked through and can be pierced with a fork, they are finished. Drain and let cool.
- In a small saucepan, combine vinegar, sugar, and remaining 1 tsp of salt. Heat on medium heat until the sugar and salt have dissolved. Let cool.
- Chop a red onion into fine pieces and set aside. Chop the bacon into pieces, then cook bacon on medium heat in a skillet until browned and fully cooked, stirring occasionally. Remove the bacon pieces with a slotted spoon. Pour out some of the bacon grease, leaving enough to cook the onion. Add the onions and cook until translucent and slightly browned. Add the broth to the onions and simmer about 15 minutes. Then turn off heat and let cool.
- When cool enough to handle, slice the potatoes into thin slices and gently place in a bowl. Potatoes might fall apart some which is fine. Once cooled, add the vinegar mix, bacon pieces, and broth onion mix to the potatoes. Gently stir. Sprinkle top with chopped chives.
- Potato salad can be served warm or cold. If you prefer to serve it warm, you can add the vinegar and broth mixes to the potatoes when ingredients are still warm (but not hot). To serve cold, simply place completed potato salad in the refrigerator and serve when ready.