You know it’s January when you go from cookie to salad recipes.
I’m not the kind of person who starts diets at the beginning of the new year. However, the fact is that I did indulge over the holidays and so now it’s back to eating a more balanced diet.
I eat salads for lunch often, especially since we started working from home last March. I’m always trying to come up with new ways to make salads more pretty and exciting to keep me interested, which is where this salad comes in.
I’ve always been a fan of German potato salad and it’s really the star of this salad. The potatoes are in a vinegar dressing, and depending on the recipe, is often accompanied with onions and/or bacon. This recipe has a little bit of sugar to add a hint of sweetness, which I think is better because it cuts down on the vinegar-y-ness.
I don’t like a lot of dressing so there is just enough vinegar dressing to lightly coat the lettuce. Then I added a hard boiled egg to give the dish a protein boost.
If you think the directions below seem like a LOT for a salad, you’d be right. The cool part though is that the things may already be done before you start. For me the potatoes and the hard boiled eggs were already cooked and ready to go. That turned this into a sort of left over salad and took less time than you are probably picturing.
German Potato and Hard Boiled Egg Salad Recipe
(Makes 2 servings but is easy to double or triple)
- 2 eggs
- 1 and 1/2 cups chopped potatoes (I used small potatoes and cut each potato in quarters, but any size potato will work as long as you cut the pieces into similar small pieces.)
- 2 slices of bacon
- 1/8 cup onion, chopped
- 2 tablespoons white vinegar
- 1 tablespoon water
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- lettuce (I used baby spinach and kale, but any kind is good.)
- sprinkling of fresh parsley, chopped
- Make the hard boiled eggs. There are a bazillion ways to do this but this is how we make them and they come out perfect every time: Place the eggs and Eggsact Egg Timer into a sauce pan and add cold water until the eggs are covered.
- Place the pan on high heat and cook the eggs until the line on the egg timer is colored “hard boiled.” (I usually turn the heat down to medium high after a while so you can actually see the timer through the bubbles.)
- While the eggs are cooking, pour cold water and ice into a bowl big enough for the eggs you are making and set it aside.
- Once the eggs are done cooking, scoop the eggs out of the pan individually with a tablespoon and place them into the bowl of ice water and set them aside to cool for a few minutes.
- Meanwhile, in a large pot, add the chopped potatoes and enough water to cover all of them.
- On high heat, bring the water to a boil and cook the potatoes until they are fork tender.
- Drain the potatoes and set them aside.
- In a skillet, over medium heat, cook the bacon.
- Once the bacon is done cooking, move the bacon slices to a plate lined with a paper towel. (Do NOT discard the bacon grease!)
- In the same skillet, still on medium heat, add the chopped onion to the bacon grease and cook it until they are slightly browned.
- Add in the vinegar, water, sugar, salt, and pepper to the skillet, and bring the mixture to a boil.
- Once the mixture has come to a boil, add in the cooked potatoes and gently toss them.
- Crumble 1 of the bacon slices into the skillet and cook until everything is warm.
- To plate the salad, add however much lettuce you want, then top with the potato salad, hard boiled egg, the remaining bacon crumbled, and sprinkling of fresh parsley.
Adapted from: Allrecipes