A paleo take on german potato salad uses sweet potatoes and maple syrup for a light, versatile, and flavorful side dish!
The first time I had German sweet potato salad actually had nothing to do with my own German heritage! No, it was a potluck I went to over a year ago where we all had to bring dishes from our childhood (great idea for a dinner party, by the way). My colleague supplied her grandmother’s German sweet potato salad, and it was heaven – sweet, tangy, crunchy, chewy, carby, and somehow fresh all at the same time. I was hooked!
I’ve asked my grandfather many times what he would eat growing up in Germany, and he always returns with something along the lines of “sausage, sausage, pastries, sausage, and sausage”. Well. I’ve never visited Germany (hate to admit it) but I think I would do just fine on a diet of meat and sugar, thank you very much.
The moment that I had my colleague’s dish, I knew I wanted to recreate it. The flavors are incredibly versatile, and I thought it would pair well with just about anything. We were invited to a wine tasting at a friend’s apartment, and she mentioned she was making pulled pork. A-ha! The perfect time to recreate the potato salad.
Quick interjection with a few photos from the wine tasting hosted by Wines for Humanity. I think my friend got a Groupon for it, and it was a really fun afternoon on her rooftop. We kept the party going for hours afterwards!
The ingredients for this recipe are simple and classic. Bacon and maple syrup. Sweet potatoes and parsley. A little vinegar for tang. So even if it isn’t a dish from my childhood, it’ll definitely be eaten a lot throughout my mid-twenties!
- 3 medium sweet potatoes
- ⅓ cup chopped parsley
- 3 tbsp maple syrup
- ½ cup white vinegar
- ¼ cup water
- 4 pieces of bacon
- ½ cup chopped white onion
- Salt and pepper
- Bring a large pot of water to boil
- In the meantime, cube the sweet potatoes
- Once boiling, toss the sweet potatoes into the water and cook until tender but not mushy and falling apart (probably 5 minutes)
- Remove and drain
- In a saucepan, cook the bacon, and set aside on a paper towel
- Remove most of the bacon grease from the pan, and then return to medium heat
- Add the onions and cook until translucent
- Add the water, vinegar and maple syrup and bring to a boil, then reduce for 1-2 minutes
- Add the sweet potatoes to a large bowl, and crumble the bacon on top
- Add the parsley to the bowl as well
- Pour the onion mixture over, and toss gently with salt and pepper to taste
- Serve warm or at room temp
If you like this, you’ll love: Sweet Potato Crust Frittata