Okay, you have to go with me a bit on this one. German and Czech settlers to Texas are the progenitors of modern Texas barbecue and their preference for cooking meat in the "low & slow" method over Texas post oak is matched only by their unique side dishes and desserts. Go to any central Texas BBQ joint and you'll find beans, German potato salad, cole slaw, etc. that have their roots in European methods.
Spresso put out a call for recipes for Texas-style smoked brisket and sides and while the
bean recipe I posted is pretty traditional this method of prep for a warm German potato salad is faithful to the spirit of the dish while taking some pretty serious liberties. The biggest is one that cements this dish as "barbecue" ... you will SMOKE the potatoes prior to service.
There are plenty of recipes online for smoked red potatoes, which are the type that my family recipe calls for. You simply prep them like Hassleback potatoes, smear them with reserved bacon grease rather than olive oil, and you're good to go on to the potato salad recipe. Here's what the prep would look like prior to smoking:
Now if you're a traditionalist, as my mother is who was not happy about this little brainstorm (brain fart?), you can stick with a normal potato prep that I'll post at the end. But I think that this variation is more than just a novelty, it's a way to help bridge between the protein entree and your sides with a common smoked theme.
Smoked German Potato Salad3 pounds red potatoes - medium sized, unpeeled
8-10 oz. thick cut bacon, 1" dice
1/2 red onion, minced
1/2 cup cider vinegar
1/3 cup water
3 tbsp parsley, minced (fresh)
1 tbsp coarse grain mustard (or more, to taste)
1 tbsp white sugar
1 tbsp AP flour
2 tsp kosher salt
2 tsp fresh ground pepper (fine)
Bake the bacon on a cookie sheet lined with parchment paper or pan fry in 1-inch slices; do not over cook. Reserve the rendered fat. If you baked your bacon do a large dice and reserve the bacon pieces.
Wash and scrub the potatoes, leaving the skin on. Make 1/2" slices partially through the potato, leaving them attached to one another at the base as seen in the photo I provided. Drizzle with reserved bacon grease, salt and pepper to taste, and microwave each potato on high for 90 seconds. Take the potatoes and put them in a smoker with 2-3 oz. of oak or pecan for two hours; they should be fork-tender but still be firm enough for cutting. Remove, do a large dice on all the potatoes and hold in a bowl.
Lightly saute the finely diced red onions in bacon drippings and reserve.
To make the bacon dressing, take the warm bacon drippings and whisk in the whole grain mustard, flour, sugar, salt and pepper; when smooth, add the cider vinegar and water and whisk until uniform. Add the cooked onions and pan drippings, as well as the bacon to the bowl of smoked, diced potatoes. Toss until all potatoes are cooked, add minced parsley and serve warm. Can be warmed over low heat for service in a non-stick skillet.
NOTE: For a traditional potato, half fill a large pot with salted water and bring to a simmer. Cut potatoes into 1/4" slices and soak in cold water to remove excess starch for 20-30 minutes. Drain and place sliced potatoes in the simmering water and cook for 3-4 minutes or until fork-tender. Drain potatoes and use them in the recipe above.
