This german red bliss potato salad is prepared with vinegar and oil rather than the classic mayo version. Try some fried chicken skin on top as a special treat. If you don't want to include the gribenes, just saute the onions in one tablespoon olive oil instead!
- Cook Time
- Prep Time
- 6-8 ServingsServings
- 2 pound red potatoes, cut into pieces
- 1/4 cup chicken skin, cut into pieces (optional)
- 1 medium white onion, diced
- 1 teaspoon all-purpose flour
- 2 tablespoon sugar
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon pepper
- 1/4 cup white vinegar
- 1/2 cup water
- 2 tablespoon Gold's Red Horseradish and Beets
- 1 tablespoon Dijon mustard
- 1/4 cup parsley, minced
Bring a large pot of salted water to a boil and cook potatoes until they are easily pierced with a fork, about 10-15 minutes.
Drain the potatoes and set aside to cool.
Meanwhile, put the chicken skin in a medium saute pan over medium-low heat and cook until brown and crispy to make gribenes, about 20-30 minutes. Remove with a slotted spoon reserving the fat and drain gribenes on a paper towel.
Add the onions with a pinch of salt to the pan with the fat from the chicken skin and saute over medium heat until the onions soft and golden.
Add the flour, sugar, salt and pepper to the onions and cook for a minute until the mixture starts to bubble.
Then add white vinegar, water, Gold's Red Horseradish and Beets and Dijon mustard and bring to a boil and cook for a few minutes until thick.
Stir in potato pieces and garnish with gribenes and parsley. Serve warm or room temperature.