Heirloom Potato Recipes


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German Rhine Potato Salad

As suggested by Mike Resler, West Bend, WI.

The novelty ingredient is 1 table spoon of corn starch. German potato salads traditionally feature either fried sausage or bacon.

Mike suggests to cook the tubers whole for 20 minutes and thinly slice 1/6". Heat 1/4 cup of olive oil on medium heat and wisk in corn starch. Roast until light yellow - about 5 minutes. Stir in 3/4 cup hot water with beef bullion cube dissolved in it, then add 1/4 cup apple cider vinegar. Pour dressing over sliced potatoes and add chopped onion and chives. Salt and pepper to taste.

Cooked crumbled bacon can be added. Store in refrigerator.

Similar recipes to compare:


Cultivar suggestions

Fingerling shaped tubers, like German Lady Finger, Ilse's North German, Straight Banana.


We are interested to link specific potato recipes to specific potato cultivars. We are convinced that many heritage cultivars have been saved because they have been working best to prepare favorite dishes.

How do you select the cultivars that you grow in your garden?

Would you be enticed to try different cultivars if these would make interesting dishes?

We believe that future generations will more likely grow heritage cultivars if we offer records and recipes of best use in the kitchen!

Please email recipes suggestions to: recipes@curzio.com

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