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Old Fashioned German Potato Salad
Why You'll Love This RecipeClassic and Authentic: This recipe stays true to its German roots with traditional ingredients like bacon, vinegar, and mustard.Perfect for Any Occasion: It’s a versatile side dish that pairs well with meats, sausages, and other savory dishes, making it perfect for barbecues, picnics, or holiday feasts.Warm and Comforting: The warm, tangy flavors of this potato salad provide a comforting balance of sweet and savory that will leave you wanting more.
Equipment
- Large Pot (for boiling potatoes)
- Skillet (for frying bacon)
- Mixing bowl
- Slotted spoon
- Wooden spoon or spatula
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
- 2 lbs Yukon gold potatoes or any waxy potato
- 6 slices bacon chopped
- 1 medium onion chopped
- â…“ cup apple cider vinegar or white vinegar
- 1 tablespoon Dijon mustard or yellow mustard for a milder flavor
- 1 tablespoon sugar optional for a slightly sweeter touch
- ½ teaspoon salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- ¼ cup fresh parsley chopped, for garnish
- 2 tablespoons chicken or vegetable broth optional, for extra moisture
Instructions
- Prepare the Potatoes
- Start by boiling the potatoes. In a large pot, place the unpeeled potatoes and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer the potatoes for 10-15 minutes, or until they are tender when pierced with a fork. Drain the potatoes and set them aside to cool slightly. Once cool enough to handle, peel the potatoes and slice them into ¼-inch rounds or bite-sized chunks.
Cook the Bacon
- While the potatoes are boiling, cook the bacon in a large skillet over medium heat until crispy and browned, about 5-7 minutes. Use a slotted spoon to remove the bacon from the skillet and transfer it to a paper towel-lined plate, leaving the bacon drippings in the skillet.
Sauté the Onion
- In the same skillet with the bacon drippings, add the chopped onion and cook over medium heat until soft and translucent, about 4-5 minutes. The onion will absorb the smoky flavor of the bacon drippings, adding depth to the dressing.
Make the Dressing
- Once the onions are soft, reduce the heat to low and stir in the apple cider vinegar, Dijon mustard, sugar (if using), salt, and pepper. Cook for another 2-3 minutes, stirring constantly, until the dressing is well combined and slightly thickened. If you want a thinner dressing, you can add a couple of tablespoons of chicken or vegetable broth at this point.
Combine the Salad
- In a large mixing bowl, gently toss the sliced potatoes with the bacon and onion dressing. Be careful not to break up the potatoes too much as you mix. Ensure the potatoes are evenly coated with the dressing.
Serve Warm
- Transfer the warm potato salad to a serving dish. Garnish with fresh chopped parsley and serve immediately. This potato salad is best served warm, but it can also be enjoyed at room temperature.
Notes
Tips for Making the Best Old-Fashioned German Potato Salad
- Choose Waxy Potatoes: Yukon gold, red potatoes, or other waxy varieties work best for this recipe because they hold their shape after boiling. Avoid starchy potatoes like russets, which tend to break apart when mixed.
- Cook the Potatoes Just Right: Don’t overcook the potatoes or they’ll become too soft and mushy. You want them to be tender but still firm enough to hold up to the dressing.
- Customize the Sweetness: Traditional German potato salad has a slightly sweet and tangy balance. If you prefer a more savory version, you can reduce or omit the sugar.
- Serve Warm for Best Flavor: German potato salad is traditionally served warm. The flavors of the vinegar, bacon, and mustard meld together beautifully when heated. However, leftovers can be enjoyed cold or at room temperature.
- Add Fresh Herbs: Fresh parsley adds a burst of color and freshness to the dish, but you can also experiment with other herbs like dill or chives for added flavor.
Nutritional Information (per serving)
- Calories: 250 kcal
- Protein: 7g
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 2g
- Sodium: 500mg