If you’re searching for a comforting side dish that bursts with tangy, smoky, and savory flavors, you’ve just hit the jackpot with this German Potato Salad Recipe. This classic dish is a delightful celebration of tender potatoes drenched in a warm, flavorful dressing made with bacon, apple cider vinegar, and a hint of sweetness. Perfect for family dinners or potlucks, it’s guaranteed to steal the show and become a beloved staple in your recipe collection.
Ingredients You’ll Need
These simple ingredients come together to create a harmony of taste, texture, and color that makes this German Potato Salad Recipe so special. Each item plays an essential role, from the creamy potatoes to the smoky crunch of bacon and the bright punch of apple cider vinegar.
- 2 pounds red or Yukon Gold potatoes: Choose waxy potatoes that hold their shape well when cooked, providing the perfect creamy yet firm texture.
- 6 slices bacon: Crispy bacon adds a smoky, salty depth that elevates the entire dish.
- 1 small yellow onion, finely chopped: Sautéed to softness, it adds sweetness and savory notes.
- â…“ cup apple cider vinegar: The tangy backbone of the dressing that balances richness perfectly.
- 1 tablespoon Dijon mustard: Adds mild heat and complexity.
- 1 tablespoon sugar: Just enough sweetness to mellow the vinegar’s acidity.
- ½ teaspoon salt (more to taste): Enhances all the flavors without overpowering.
- ¼ teaspoon black pepper: Provides gentle spice and warmth.
- ½ cup chicken broth (or water): Adds moisture and rounds out the dressing flavor.
- 2 tablespoons chopped fresh parsley (for garnish): Adds a fresh, vibrant finish with a pop of green.
How to Make German Potato Salad Recipe
Step 1: Cook the Potatoes
Start by placing whole, unpeeled potatoes in a large pot and covering them with cold water. Bring to a gentle boil and let the potatoes cook until they are fork-tender, about 15 to 20 minutes. Once done, drain the water, let them cool just enough to handle, then peel and slice the potatoes into rounds or chunks. This method locks in moisture and ensures the potatoes maintain a perfect texture that’s not too mushy.
Step 2: Cook the Bacon
Next, heat a large skillet over medium heat and cook the bacon slices until they turn irresistibly crispy. Remove the cooked bacon and crumble it into bite-sized pieces. Leave about 2 tablespoons of bacon grease in the pan—this flavorful fat will serve as the base for your dressing, adding a smoky richness that’s simply unbeatable.
Step 3: Sauté the Onion
Into the warm bacon grease, toss the finely chopped yellow onion and sauté over medium heat for 3 to 4 minutes until softened and fragrant. This step mellows the sharpness of the onion while infusing the dressing with a subtle sweetness and depth.
Step 4: Make the Dressing
Now, add the apple cider vinegar, Dijon mustard, sugar, salt, black pepper, and chicken broth directly to the skillet with the onions. Bring this mixture to a gentle simmer, stirring as it cooks for 2 to 3 minutes. This allows the flavors to marry and develop a perfectly balanced dressing—tangy yet slightly sweet, with a savory backbone from the bacon grease.
Step 5: Combine the Salad
Reduce the heat to low and add the sliced potatoes along with the crumbled bacon to the warm dressing in the skillet. With gentle hands, toss everything together to coat each potato piece thoroughly in the flavorful dressing. Warm it all through for a few minutes so the potatoes soak up those delicious layers of taste.
Step 6: Serve
Your German Potato Salad Recipe is ready to wow! Garnish generously with freshly chopped parsley for a vibrant color contrast and refreshing bite. This salad shines best served warm or at room temperature, making it versatile for any occasion.
How to Serve German Potato Salad Recipe
Garnishes
Fresh parsley is the classic finishing touch, but feel free to sprinkle some chopped green onions or chives for additional color and a mild onion flavor. A dash of freshly ground black pepper on top adds an inviting aroma and little kick just before serving.
Side Dishes
This German Potato Salad pairs beautifully with grilled sausages, schnitzel, roasted chicken, or even a hearty veggie burger. Its bright tang cuts through rich mains, making it a perfect balancing act on your plate. For a lighter meal, enjoy it alongside a crisp green salad or steamed vegetables.
Creative Ways to Present
Serve this salad in a rustic wooden bowl for a cozy, authentic feel, or use individual ramekins for a charming presentation when hosting. You can also add halved cherry tomatoes or sliced radishes on top for an extra pop of color and a fresh bite that elevates the dish’s appeal.
Make Ahead and Storage
Storing Leftovers
Leftover German Potato Salad can be stored in an airtight container in the refrigerator for up to 3 days. Since it tastes best warm or at room temperature, just bring it out ahead of time to take the chill off before serving again.
Freezing
Because of the tender potatoes and the vinegar-based dressing, freezing is not recommended for this German Potato Salad Recipe. The texture and flavor may suffer once thawed, so it’s best to enjoy it fresh.
Reheating
To reheat, gently warm the salad in a skillet over low heat, stirring occasionally until heated through. Alternatively, microwave on medium power in short bursts, stirring in between to ensure even warmth without drying out the potatoes.
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 experiment with fingerlings or red bliss potatoes. Just remember that waxier potatoes hold up better and won’t become mushy.
Is this salad served hot or cold?
Traditionally, German Potato Salad is served warm or at room temperature, which really lets the flavors shine and makes it incredibly comforting.
Can I make this recipe vegetarian?
You can skip the bacon and substitute vegetable broth for chicken broth to make it vegetarian. Adding smoked paprika or a splash of liquid smoke can help mimic that smoky flavor.
How can I make the dressing more tangy?
If you prefer a sharper tang, increase the apple cider vinegar slightly, but do so gradually to avoid overpowering the balance of flavors.
What can I do if my salad feels too dry?
Add a little more chicken broth or a drizzle of olive oil while tossing the potatoes to loosen the dressing and improve the mouthfeel.
Final Thoughts
This German Potato Salad Recipe is truly a delightful treasure that brings warmth, flavor, and smiles to any table. Whether you’re making it for a family gathering or a casual meal, it’s a versatile side that everyone will rave about. So grab those potatoes, fire up the skillet, and treat yourself to this flavorful classic—you’ll be so glad you did!
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German Potato Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Description
German Potato Salad is a warm, tangy side dish featuring tender red or Yukon Gold potatoes tossed in a savory bacon and onion dressing with apple cider vinegar and Dijon mustard. This classic recipe brings a perfect balance of smoky, sweet, and tangy flavors, making it a delicious accompaniment to grilled meats or hearty meals.
Ingredients
Potatoes
- 2 pounds red or Yukon Gold potatoes
Bacon & Sauté
- 6 slices bacon
- 1 small yellow onion, finely chopped
Dressing
- â…“ 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 (for garnish)
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 the potatoes, let them cool slightly, then peel and slice into rounds or chunks as preferred.
- Cook the Bacon: In a large skillet, cook the bacon over medium heat until it is crisp. Remove the bacon from the skillet, crumble it, and set aside. Leave about 2 tablespoons of the bacon grease in the pan to cook the onions.
- Sauté Onion: Add the finely chopped onion to the remaining bacon grease in the skillet. Sauté over medium heat until the onion is softened and translucent, about 3–4 minutes.
- Make the Dressing: Pour in the apple cider vinegar, then add the Dijon mustard, sugar, salt, black pepper, and chicken broth into the skillet with the onions. Bring the mixture to a simmer and cook for 2–3 minutes to meld the flavors together, stirring occasionally.
- Combine Salad: Add the sliced potatoes and crumbled bacon directly into the warm dressing in the skillet. Gently toss the ingredients to evenly coat the potatoes with the dressing. Warm the mixture through for a few minutes so the flavors meld.
- Serve: Garnish the potato salad with freshly chopped parsley. The salad is best served warm or at room temperature for maximum flavor and texture.
Notes
- Use red potatoes or Yukon Gold for the best texture that holds shape when sliced.
- Adjust vinegar and sugar to taste for a more or less tangy or sweet salad.
- For a vegetarian option, omit bacon and use vegetable broth instead of chicken broth.
- This salad can be made a few hours ahead and gently reheated before serving or served at room temperature.
- Do not overcook potatoes to avoid a mushy salad; they should remain firm enough to hold shape.
