German Potato Salad With Lovage
Updated June 6, 2024
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup chopped red onion
- ¼cup cider vinegar
- 2½pounds Yukon Gold potatoes
- Coarse sea salt or kosher salt, to taste
- ½pound bacon, cut into ½-inch pieces
- 1clove garlic, minced
- 1tablespoon whole-grain mustard
- ¼cup chopped fresh lovage
- 2tablespoons chopped fresh parsley
- 1tablespoon chopped fresh chives
- ½cup extra virgin olive oil
- Freshly ground black pepper, to taste
Nutritional analysis per serving (8 servings)
356 calories; 25 grams fat; 6 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 7 grams protein; 477 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine onion and vinegar, and set aside. Cook potatoes in a large pot of salted water until tender, about 15 to 20 minutes. Drain. When just cool enough to handle, cut into 1-inch chunks and cover to keep warm.
- Step 2
Fry bacon in a skillet over medium-low heat until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, and pour off all but 2 tablespoons of drippings from pan. Add garlic to pan and turn off heat.
- Step 3
Add mustard to onion and vinegar mixture and whisk well. Add potatoes, bacon, lovage, parsley and chives and toss well, then drizzle in the bacon drippings and olive oil, and gently mix to combine. Taste and season with salt and plenty of pepper before serving.
Private Notes
Comments
I followed the recipe. Perhaps the only deviation was that I used one-half lovage stalks and one-half leaves for the 1/4 C fresh lovage -- the stalks can be tougher than celery and it looked to me as if they're generally cooked when in recipes so I wondered and decided to hedge my bets. Anyway: it was perfect. The cider vinegar adds punch, the lovage has a wonderful and mysterious bite. A big hit in this house.
It is easy to grow lovage. It's a perennial. I don't know why it isn't better known. It has much more flavor than celery. Almost all of the plant can be used, including the leaves, seeds and the hollow stalks. In fact, the stalks on larger plants can be used as straws for bloody marys. Great cooked and uncooked. The combination of potatoes and lovage is perfect.
Lovage? I had to look it up. Best advice I could find, because lovage is very difficult to impossible to find where I live, is grow it yourself. I know there are substitutes - maybe cover the best one(s) in the recipe.
Celery is the best substitute in my opinion! I can only find lovage at the farmers market.
You can get the plants from herb nurseries. I usually go with Richters in Ontario Canada and Goodwin Creek in Oregon.
I followed the recipe. Perhaps the only deviation was that I used one-half lovage stalks and one-half leaves for the 1/4 C fresh lovage -- the stalks can be tougher than celery and it looked to me as if they're generally cooked when in recipes so I wondered and decided to hedge my bets. Anyway: it was perfect. The cider vinegar adds punch, the lovage has a wonderful and mysterious bite. A big hit in this house.
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