Potato salad is a timeless comfort food, cherished across cultures and cuisines. From tangy, mustard-laced Southern styles to creamy deli-counter classics, this versatile side dish is endlessly customizable. But if you’re looking to elevate your next batch of potato salad with a depth of flavor that borders on luxurious, allow us to introduce you to the deliciously indulgent world of Schmaltz Potato Salad.
Made with golden, crispy bits of rendered chicken fat and onions (aka schmaltz and gribenes), this version pays homage to traditional Jewish cooking while adding a rich, savory backbone to a beloved staple. Whether served warm or chilled, Schmaltz Potato Salad offers a comforting, umami-laden experience you won’t soon forget.
What Is Schmaltz?
Schmaltz is rendered chicken fat, a culinary gem in Ashkenazi Jewish cooking. It’s made by slowly melting chicken fat and often includes frying onions in the process, resulting in crispy bits known as gribenes. The result is a deeply flavorful fat that infuses dishes with a richness similar to bacon drippings or duck fat, but with its own unique character.
Incorporating schmaltz into potato salad introduces a new dimension of flavor: meaty, savory, aromatic, and soul-warming. It transforms a humble bowl of spuds into something special.
Ingredients
For the Schmaltz and Gribenes:
- 1 cup chicken skin and fat (trimmed from chicken thighs or backs)
- 1 small onion, finely chopped
- Salt, to taste
For the Potato Salad:
- 2 pounds waxy potatoes (Yukon Gold or red potatoes), scrubbed
- 3 tablespoons schmaltz (plus more if needed)
- 1/2 cup finely diced celery
- 1/4 cup chopped scallions or red onion
- 2 tablespoons chopped fresh dill or parsley
- 2 tablespoons apple cider vinegar or white wine vinegar
- 1 tablespoon whole grain mustard (optional for tang)
- Salt and freshly ground pepper, to taste
- Crispy gribenes (for topping)
Instructions
Step 1: Make the Schmaltz and Gribenes
- In a skillet over medium-low heat, add the chicken fat and skin.
- Cook slowly, stirring occasionally, until the fat renders and the skin begins to crisp, about 20–30 minutes.
- Add the chopped onion and a pinch of salt.
- Continue cooking until both the onions and chicken skin are golden brown and crispy.
- Strain the fat into a jar, reserving the crispy bits (gribenes) for garnish.
Step 2: Boil the Potatoes
- Place whole potatoes in a pot of salted water and bring to a boil.
- Simmer until tender when pierced with a fork, about 15–20 minutes.
- Drain and let cool slightly. Peel if desired, then cut into bite-sized chunks.
Step 3: Assemble the Salad
- While the potatoes are still warm, gently toss them in a large bowl with the vinegar and a pinch of salt. Let them absorb the flavor.
- Add the schmaltz, celery, scallions, herbs, and mustard (if using). Toss gently to combine.
- Season to taste with salt and freshly ground pepper.
Step 4: Finish and Serve
- Top the salad with crispy gribenes just before serving.
- Serve warm, at room temperature, or chilled—each version offers its own charm.
Serving Suggestions
- Pair with roast chicken or brisket for a traditional Jewish meal.
- Add hard-boiled eggs for an extra protein boost.
- Serve alongside grilled sausages or as part of a picnic spread.
- Sprinkle with extra herbs and a drizzle of warm schmaltz just before serving for added decadence.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently or enjoy cold; the flavors deepen over time.
- Keep the gribenes separate until serving to maintain their crispiness.
Final Thoughts
Schmaltz Potato Salad isn’t just a nostalgic nod to old-world cooking; it’s a richly satisfying, flavor-packed variation that transforms the ordinary into something extraordinary. The schmaltz brings a luxurious mouthfeel, while the crispy gribenes add texture and a hint of indulgence. Whether you’re serving it at a holiday table, a backyard barbecue, or a simple weekday dinner, this dish is sure to become a new favorite.
Once you try potato salad this way, you may never go back.
