This Classic German Potato Salad is warm, hearty, and packed with flavor. It features tender potatoes tossed in a tangy dressing made with vinegar, mustard, and bacon. Yum!
Once you try this dish, you might want to take it to every picnic! I love it warm on a chilly day—it feels like a cozy hug on a plate. Plus, it’s super easy to whip up!
Key Ingredients & Substitutions
Potatoes: Small red or Yukon gold potatoes are ideal due to their creamy texture. If you can’t find these, try using other waxy potatoes like new potatoes. They hold their shape well during cooking!
Bacon: The bacon adds a smoky flavor and crunch. If you prefer a lighter option, turkey bacon works too, though it may lack some richness. For a vegetarian version, try using smoked tempeh or omit it entirely and add toasted nuts for crunch.
Onion: Yellow onion provides sweetness and flavor. If you want a milder taste, green onions or shallots are great alternatives. You can also skip onion for a smoother flavor profile.
Vinegar: White vinegar is the classic choice, but apple cider vinegar can add a slightly sweeter note. If you’re looking for something unique, try balsamic vinegar for a richer taste.
Fresh Parsley: Chopped parsley brightens the dish. It’s fresh and vibrant! If you want a different herb, try chives or dill for a different flavor twist.
How Do I Get My Potatoes Cooked Just Right?
Cooking potatoes properly is key to any great potato salad. Here’s how to nail it:
- Use cold water: Start with potatoes in a pot of cold water and add a pinch of salt. This allows for even cooking.
- Check for tenderness: After about 15-20 minutes boiling, poke a potato with a fork. They should be tender but not mushy.
- Cool them down: Drain and let them cool slightly before slicing. This helps them keep their shape and prevents them from being too hot when mixing with the dressing.
Remember, it’s okay to experiment and adjust according to your taste. The key is to enjoy your cooking! Happy salad-making!
Classic German Potato Salad with Tangy Dressing
Ingredients You’ll Need:
For the Salad:
- 2 pounds small red or Yukon gold potatoes
- 6 slices bacon
- 1 small yellow onion, finely chopped
- 1/4 cup white vinegar
- 2 tablespoons sugar
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley
- Optional: 2 tablespoons of warm bacon drippings (from cooked bacon)
How Much Time Will You Need?
This recipe will take about 30-40 minutes, including around 20 minutes for cooking the potatoes and bacon. You’ll spend some time mixing and sautéing, and then it’s ready to serve warm or chilled.
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the potatoes in a large pot and covering them with cold water. Add a pinch of salt and bring to a boil. Cook the potatoes until they are just tender when pierced with a fork, which takes about 15-20 minutes. Once they’re cooked, drain them, let them cool slightly, then peel if you wish. Slice the potatoes into 1/4-inch thick rounds or into bite-sized pieces.
2. Cooking the Bacon:
While the potatoes are cooking, heat a large skillet over medium heat and add the bacon slices. Cook them until they’re crispy. Remove the bacon from the skillet and place them on a paper towel to drain excess grease. Once the bacon has cooled, crumble it into small pieces.
3. Sautéing the Onion:
In the same skillet where you cooked the bacon, leave about 2 tablespoons of the rendered bacon fat (drain the rest if there’s too much). Add the chopped onion to the skillet, and cook it for about 3-4 minutes until it becomes softened and translucent.
4. Making the Dressing:
Next, stir in the white vinegar, sugar, and Dijon mustard. Heat this mixture for 1-2 minutes to blend the flavors, then season with salt and freshly ground black pepper to taste.
5. Combining Everything:
Add the warm sliced potatoes into the skillet and gently toss them in the tangy dressing, ensuring every piece is well coated.
6. Finishing Touches:
Remove the skillet from the heat and carefully fold in the crumbled bacon and chopped parsley until mixed well.
7. Serving:
You can serve the salad warm or let it cool to room temperature. It pairs wonderfully with grilled sausages or roasted meats. Enjoy your flavorful Classic German Potato Salad!
FAQ for Classic German Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While small red or Yukon gold potatoes are the best choices for their texture, you can use other waxy potatoes like fingerlings or new potatoes. Just ensure they hold their shape well during cooking!
Can I Make This Salad Ahead of Time?
Yes! You can prepare this salad a few hours in advance. Just keep it covered in the fridge and serve it at room temperature or gently reheat it before serving. Remember that the flavors get even better as it sits!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, just give it a gentle toss before serving. If it seems a bit dry, add a splash of vinegar or a drizzle of olive oil to refresh the flavors!
Can I Make This Recipe Vegetarian?
Yes! You can create a vegetarian version by omitting the bacon. For added flavor, consider using smoked paprika or liquid smoke in the dressing. You can also add some toasted nuts for extra crunch if you like.
