This hearty German potato salad is a zesty delight, made with warm potatoes, tangy vinegar, and crisp bacon. No mayo in sight, just pure flavor!
It’s perfect as a side dish at BBQs or family gatherings. I love serving it warm—something about that makes it extra comforting. Plus, it’s super easy to whip up! 😊
Key Ingredients & Substitutions
Potatoes: Small red or Yukon gold potatoes are perfect for this salad due to their waxy texture. Need a substitute? Try fingerling or new potatoes. They also hold their shape well when cooked!
Bacon: Bacon adds a nice crunch and smoky flavor. If you’re looking for a vegetarian option, consider using smoked tempeh or mushrooms to get that depth of flavor. They won’t be exactly the same, but they’ll add a nice touch.
Apple Cider Vinegar: This gives the salad its signature tang. If you’re out, white wine vinegar or even lemon juice could work as alternatives. Just adjust to taste, as they vary in acidity!
Onion: A small onion adds sweetness and depth to the dish. For a milder flavor, you could use green onions or shallots instead.
How Do You Ensure Perfectly Cooked Potatoes?
Getting the potatoes just right is key to a great salad. Here’s how to do it:
- Start with cold water. Place potatoes in the pot and cover them with cold, salted water. This ensures even cooking.
- Bring to a boil, then reduce heat to a simmer. Cook until tender, about 15-20 minutes. Test by stabbing a potato with a fork—if it slides off easily, they’re done!
- Drain promptly to avoid overcooking. Let them cool slightly before slicing—this prevents them from falling apart when mixed with dressing.
Following these tips will lead to a perfectly textured potato salad that everyone will enjoy! Enjoy making this dish! 😊
Classic German Potato Salad (No Mayo)
Ingredients:
- 2.5 pounds (about 1.1 kg) small red or Yukon gold potatoes
- 6 slices bacon, chopped
- 1 small onion, finely chopped
- 1/3 cup apple cider vinegar
- 1/4 cup water
- 3 tablespoons granulated sugar
- 1 tablespoon Dijon mustard (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Time Needed:
This delightful German potato salad takes about 30 minutes to prepare, with approximately 15-20 minutes of cooking time for the potatoes. You’ll be serving up a tasty dish in no time!
Detailed Instructions:
1. Boil the Potatoes:
Place the potatoes in a large pot and cover them with cold salted water. Bring the water to a boil, then lower the heat to a gentle simmer. Cook the potatoes until they are tender when pierced with a fork, which should take about 15-20 minutes. Once cooked, drain them and set aside to cool slightly.
2. Cook the Bacon:
While the potatoes are cooking, heat a large skillet over medium heat. Add the chopped bacon and cook until it’s nice and crispy. Once done, use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Leave the bacon fat in the skillet—it’s packed with flavor!
3. Sauté the Onions:
In the same skillet with the leftover bacon fat, add the finely chopped onion. Cook it over medium heat until the onion is soft and translucent, which should take about 3-5 minutes. This adds a subtle sweetness to the salad.
4. Prepare the Dressing:
Stir in the apple cider vinegar, water, sugar, and Dijon mustard (if you’re using it) into the skillet with the onions. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 2-3 minutes. Season this tasty dressing with salt and pepper to your liking.
5. Combine Potatoes and Dressing:
Slice the warm potatoes into 1/4-inch thick rounds or bite-sized pieces and place them in a large bowl. Pour the warm dressing from the skillet over the potatoes. Add the cooked bacon and gently toss everything together, making sure the potatoes are well coated with the dressing.
6. Add Parsley and Serve:
Finally, sprinkle the chopped fresh parsley over the salad and give it one last gentle toss. You can serve this German potato salad warm or at room temperature—perfect for any gathering or barbecue!
Enjoy this classic dish that guarantees flavor and satisfaction without any mayo—you’ll love it!
FAQ for Classic German Potato Salad (No Mayo)
Can I Use Different Types of Potatoes?
Absolutely! While small red or Yukon gold potatoes are ideal for their waxy texture, you can also use fingerling or new potatoes. Just make sure they hold their shape when cooked for the best results.
What If I Don’t Have Bacon?
No worries! If you prefer a vegetarian option, you can replace the bacon with smoked tempeh or sautéed mushrooms to add a savory depth of flavor. It won’t be the same, but it can still be delicious!
How Do I Store Leftovers?
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the microwave or enjoy it cold. It still tastes great!
Can I Make This Salad Ahead of Time?
Definitely! You can prepare the salad a day in advance. Just keep it covered in the fridge and give it a good toss before serving as the flavors meld beautifully overnight.
