German Potato Salad Recipe
If you are craving a dish that brims with comforting flavors and a touch of tangy magic, this German Potato Salad Recipe is exactly what you need. This salad masterfully combines tender potatoes with a warm, savory dressing packed with bacon, onion, and just the right amount of apple cider vinegar to make your taste buds sing. Unlike the heavy, mayo-laden potato salads, this version is lighter yet incredibly satisfying, making it a perfect side for any meal or gathering. Once you try it, it’s likely to become a beloved staple in your recipe collection.
Ingredients You’ll Need
The beauty of this German Potato Salad Recipe lies in its simple, straightforward ingredients that come together to create such a comforting and flavorful dish. Each element plays an essential role, whether it’s the crispiness of the bacon, the sweetness of the onion, or the tangy zip from the vinegar. Here’s what you’ll need:
- 2 pounds red or Yukon Gold potatoes: These varieties hold their shape well and have a creamy texture perfect for salads.
- 6 slices bacon: Adds a smoky crunch that is absolutely irresistible.
- 1 small yellow onion, finely chopped: Brings a mild sweetness and depth to the dressing.
- ⅓ cup apple cider vinegar: Delivers the classic tang that defines this salad’s bright flavor.
- 1 tablespoon Dijon mustard: Lends subtle heat and helps emulsify the dressing.
- 1 tablespoon sugar: Balances out the vinegar’s acidity with a hint of sweetness.
- ½ teaspoon salt (more to taste): Essential for bringing all flavors together.
- ¼ teaspoon black pepper: Adds a gentle spice for complexity.
- ½ cup chicken broth (or water): Lightens the dressing and keeps the potatoes moist.
- 2 tablespoons chopped fresh parsley (for garnish): Brings freshness and color to the finished dish.
How to Make German Potato Salad Recipe
Step 1: Cook the Potatoes
Start by placing whole, unpeeled red or Yukon Gold potatoes in a large pot. Cover them with cold water and bring to a boil. Cooking the potatoes with the skins on helps them retain their structure and nutrients. Boil until they are fork-tender, which usually takes about 15 to 20 minutes depending on the potato size. Drain them and allow to cool slightly before peeling and slicing into rounds or chunks, whichever you prefer for your salad texture.
Step 2: Cook the Bacon
While the potatoes are cooking, get a large skillet warm over medium heat and cook the bacon slices until they reach a perfectly crisp texture. This step is where much of the salad’s wonderful flavor begins. Once cooked, remove the bacon and crumble it, setting it aside. Don’t drain the skillet completely — aim to keep about 2 tablespoons of that rich bacon grease as it will be the base of your savory dressing.
Step 3: Sauté the Onion
Add the finely chopped yellow onion to the skillet with the bacon grease. Cook on medium heat until the onions soften and turn translucent, typically around 3 to 4 minutes. This process releases the sweetness of the onion and infuses the dressing with an irresistible aroma.
Step 4: Make the Dressing
Pour in the apple cider vinegar, Dijon mustard, sugar, salt, pepper, and chicken broth or water right into the skillet with the softened onions. Bring this mixture to a gentle simmer while stirring occasionally. Allow it to cook for a few minutes, around 2 to 3, so all the flavors meld beautifully and the sugar dissolves fully.
Step 5: Combine the Salad
Once your dressing is warm and aromatic, add the sliced potatoes along with the crumbled bacon straight into the skillet. Gently toss everything together making sure each piece of potato is well-coated with that tangy, savory dressing. Warm through for a couple of minutes to really marry the flavors.
Step 6: Serve
Don’t forget to add a finishing touch: sprinkle freshly chopped parsley over the salad to add a burst of color and a fresh herbal note. This German Potato Salad Recipe is traditionally served warm or at room temperature, making it incredibly versatile for any occasion.
How to Serve German Potato Salad Recipe
Garnishes
Fresh parsley is your go-to garnish for this salad. Not only does it brighten up the dish visually, but its subtle grassy flavor pairs beautifully with the tangy and smoky layers of the salad. You can also experiment by adding a few chopped chives or a sprinkle of paprika for a hint of color and extra aroma.
Side Dishes
This German Potato Salad Recipe is a fantastic side that complements a wide array of mains. It pairs beautifully with grilled sausages, roasted chicken, or even a smoky brisket. For a vegetarian twist, serve it alongside hearty mushroom dishes or smoky grilled vegetables to amp up the flavor profile.
Creative Ways to Present
For a festive touch, serve the salad in a rustic wooden bowl or a charming enamel dish to emphasize the homestyle vibe of the recipe. You can also present portions in small individual ramekins topped with parsley for an elegant appetizer. Adding a few crisp lettuce leaves underneath can make it an eye-catching salad centerpiece.
Make Ahead and Storage
Storing Leftovers
You can store leftover German Potato Salad Recipe in an airtight container in the refrigerator for up to three days. The flavors actually deepen when it rests, so the next-day salad can be even more delicious. Just be sure to let it cool completely before sealing the container to keep everything fresh.
Freezing
Freezing this potato salad is not recommended because the potatoes may become mushy and the dressing can separate upon thawing. To keep the salad at its best texture and flavor, enjoy it fresh or within a few days of preparation.
Reheating
If you prefer your German Potato Salad Recipe warm, gently reheat leftovers on the stovetop over low heat. Stir occasionally to prevent sticking and heat through until just warmed. Avoid microwaving as it can unevenly heat the potatoes and affect the texture.
FAQs
Can I use other types of potatoes for this salad?
Absolutely! While red and Yukon Gold potatoes are preferred for their texture, you can use other waxy potatoes like fingerlings. Just avoid starchy varieties like Russets, which can fall apart during cooking.
Is this potato salad served cold or warm?
Traditional German Potato Salad Recipe is typically served warm or at room temperature, which really brings out the flavors of the dressing and bacon. However, it can be enjoyed cold if you prefer.
Can I make this recipe vegetarian?
Yes, you can skip the bacon and use vegetable broth instead of chicken broth to create a vegetarian version. You might want to add smoked paprika or liquid smoke to bring in a smoky flavor.
What can I substitute for apple cider vinegar?
If you don’t have apple cider vinegar, white wine vinegar or champagne vinegar can be great substitutes. They offer a similar bright acidity without overpowering the other flavors.
How do I prevent the potatoes from falling apart?
Make sure you don’t overcook the potatoes. Check them with a fork starting at 15 minutes to ensure they are fork-tender but still firm. Cooling them slightly before slicing also helps maintain their shape.
Final Thoughts
This German Potato Salad Recipe is a true crowd-pleaser with its wonderful balance of tangy, savory, and sweet notes wrapped around tender potatoes and crispy bacon. It’s warm, inviting, and fresh all at once — a dish that celebrates simple ingredients in the most delicious way. I can’t recommend it enough, so grab your potatoes and get cooking. Your taste buds will thank you!
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German Potato Salad Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A classic German Potato Salad featuring tender red or Yukon Gold potatoes tossed in a tangy, warm dressing made from apple cider vinegar, Dijon mustard, and crispy bacon. This comforting side dish is perfect for family meals or gatherings, offering a delightful balance of savory and slightly sweet flavors.
Ingredients
Potatoes
- 2 pounds red or Yukon Gold potatoes
Bacon and Dressing
- 6 slices bacon
- 1 small yellow onion, finely chopped
- ⅓ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- ½ teaspoon salt (more to taste)
- ¼ teaspoon black pepper
- ½ cup chicken broth (or water)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Potatoes: Place whole, unpeeled potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain, cool slightly, then peel and slice into rounds or chunks.
- Cook the Bacon: In a large skillet, cook the bacon over medium heat until crisp. Remove bacon, crumble, and set aside. Leave about 2 tablespoons of bacon grease in the pan.
- Sauté Onion: Add chopped onion to the bacon grease and sauté over medium heat until softened, about 3–4 minutes.
- Make the Dressing: Add vinegar, mustard, sugar, salt, pepper, and chicken broth to the skillet. Bring to a simmer and cook for 2–3 minutes, stirring to combine flavors.
- Combine Salad: Add the sliced potatoes and crumbled bacon to the warm dressing in the skillet. Toss gently to coat all potatoes. Warm through for a few minutes.
- Serve: Garnish with chopped parsley. Serve warm or at room temperature.
Notes
- Use red potatoes for a creamier texture or Yukon Gold for a buttery flavor.
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- The salad can be served warm or at room temperature depending on preference.
- Adjust salt and pepper to taste after combining all ingredients.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
