German Potato Salad Recipe
German Potato Salad is the kind of dish that turns a simple gathering into something extra special. Warm, tangy, and kissed with just the right hint of smoky bacon, this classic recipe wins hearts with every bite—and trust me, it never lasts long at any table! Whether you’re bringing it to a potluck or enjoying it as a cozy weeknight side, the combination of creamy potatoes, punchy vinegar, and savory bits is sure to impress both family and friends. If you haven’t tried homemade German Potato Salad yet, now’s your moment to savor what makes it so beloved.
Ingredients You’ll Need
You’ll be delighted to see how a handful of humble ingredients come together to create intense flavor and comforting texture in German Potato Salad. Each one is essential, lending a bit of its personality to every spoonful. Here’s how they all contribute to this crave-worthy side:
- 2 pounds baby red potatoes: Their tender skin and creamy flesh hold up beautifully and soak in all the delicious dressing.
- 6 slices bacon, chopped: Provides a smoky, salty crunch that elevates the whole salad—don’t skip!
- 1/2 cup finely chopped yellow onion: Adds gentle sweetness and savoriness to balance the tangy dressing.
- 1/4 cup apple cider vinegar: This is the tangy heart of German Potato Salad, delivering that signature zing.
- 2 tablespoons Dijon mustard: Brings gentle heat and a layer of richness to the sauce.
- 1 tablespoon granulated sugar: Melts into the vinegar and mustard, perfectly mellowing out the bite.
- 1/4 cup chicken broth: Gives the sauce a luscious, savory depth—vegetable broth works well for vegetarians.
- Salt and black pepper to taste: Essential for seasoning; add to your liking for a balanced finish.
- 2 tablespoons chopped fresh parsley: A fresh, grassy garnish that brightens each bite and makes the salad pop with color.
How to Make German Potato Salad
Step 1: Cook the Potatoes
Start by placing all those gorgeous, bite-sized baby red potatoes in a large pot and cover them with cold, well-salted water. Bring to a boil over high heat, then reduce the heat and let them cook for 10 to 15 minutes, or until you can easily pierce them with a fork. This ensures your potatoes are creamy without falling apart. Once they’re tender, drain them completely and let them cool slightly—this pause helps them better absorb the warm dressing later.
Step 2: Crisp the Bacon
While the potatoes are cooling off, crisp up your chopped bacon in a large skillet over medium heat. Give it a stir every so often, making sure every piece cooks evenly and reaches mouthwatering crispness. Once golden and crunchy, scoop out the bacon with a slotted spoon and let it rest on a paper towel, but keep those irresistible bacon drippings in the skillet. That flavorful fat is pure gold for building the salad’s base.
Step 3: Sauté the Onion
Toss your finely chopped yellow onion right into the hot skillet with the bacon drippings. The onions will sizzle and soften in just 3 to 4 minutes, turning translucent and deliciously aromatic. Stir often, breathing in that tempting scent as the kitchen fills with warmth.
Step 4: Make the Tangy Dressing
Now comes the magic. Pour in the apple cider vinegar, Dijon mustard, granulated sugar, and chicken broth. Give it all a good mix, scraping up those flavorful browned bits from the skillet. Let the mixture simmer gently for about 2 minutes so all the flavors come together and form a hearty, tangy dressing that’s packed with layers of flavor.
Step 5: Assemble and Toss
Add the cooked potatoes and bacon back into the skillet, and gently toss everything to coat the potatoes in that warm, savory-sweet dressing. Take it slow, making sure each piece is gloriously glazed. Season with salt and pepper, then remove from the heat. This is when German Potato Salad shines—you’ll want to eat it straight from the pan!
Step 6: Garnish and Serve
Transfer your beautiful salad to a serving bowl and sprinkle fresh parsley over the top. Serve it while warm or at room temperature, letting every bite burst with comfort and brightness. That’s it—you’ve just made German Potato Salad like a true pro!
How to Serve German Potato Salad
Garnishes
A handful of freshly chopped parsley is classic, adding a springy note and a pretty green finish. If you’re feeling playful, a little extra cracked black pepper or even thinly sliced green onions can also look fantastic and introduce a new layer of flavor to your German Potato Salad.
Side Dishes
German Potato Salad pairs beautifully with grilled bratwurst, roasted chicken, or juicy pork chops, making it a versatile side dish for hearty meals. For lighter fare, serve it alongside crisp green salads or steamed vegetables—it lends comfort to nearly any plate.
Creative Ways to Present
Let your creativity shine by serving German Potato Salad in individual jars for outdoor gatherings, or pile it high in a deep platter for a family-style meal. For parties, try spooning it onto little crostini for a fun appetizer. No matter the occasion, its vibrant colors and comforting aroma make it a standout dish.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the salad cool completely and store it in an airtight container in the refrigerator. German Potato Salad keeps its flavor and texture well for up to 3 days, making it perfect for next-day lunches or a quick snack.
Freezing
Freezing is not recommended, as the potatoes can become mealy and lose their creamy texture once thawed. If you’re trying to avoid food waste, share your extra German Potato Salad with friends or neighbors—it’s sure to be appreciated!
Reheating
To enjoy your potato salad warm again, gently reheat it in a skillet over low heat, stirring occasionally until just heated through. You can also microwave individual portions, but be careful not to overheat, so the potatoes don’t dry out.
FAQs
Is German Potato Salad served hot or cold?
Traditional German Potato Salad is typically served warm or at room temperature, which allows the flavors of the tangy dressing to really soak into the potatoes. That said, it’s delicious cold too—perfect for picnics or leftovers!
What kind of potatoes work best?
Baby red potatoes are ideal thanks to their creamy texture and thin, tender skins, but Yukon Golds are a close second. Whichever you choose, keep the pieces uniform in size for even cooking.
Can I make German Potato Salad vegetarian?
Absolutely! Simply omit the bacon and use olive oil in place of bacon drippings. Swap the chicken broth for vegetable broth, and you’ll still enjoy a fabulously tangy, flavorful salad.
How far ahead can I make German Potato Salad?
You can make German Potato Salad up to a day in advance. Just store it in the fridge, then reheat gently before serving for the best texture and flavor, or simply serve at room temperature.
Can I substitute another vinegar?
Apple cider vinegar gives authentic tang and a fruity depth, but in a pinch, white wine vinegar works fine. Avoid balsamic or distilled vinegars as they can overpower the salad’s flavor.
Final Thoughts
If you’re looking to elevate your side dish game, German Potato Salad is a surefire way to wow family and friends. Its warm, savory-sweet tang never fails to bring comfort and cheer to any table—so gather your ingredients and give this recipe a try. You just might find yourself making it again and again!
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German Potato Salad Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This German Potato Salad recipe is a warm and flavorful side dish perfect for any occasion. Tender baby red potatoes are tossed in a tangy dressing with crispy bacon and fresh parsley, creating a dish that is sure to impress.
Ingredients
Potato Salad:
- 2 pounds baby red potatoes, halved or quartered
Dressing:
- 6 slices bacon, chopped
- 1/2 cup finely chopped yellow onion
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon granulated sugar
- 1/4 cup chicken broth
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Potatoes: Place the potatoes in a large pot of salted water. Boil for 10-15 minutes until tender. Drain and set aside.
- Cook Bacon: In a skillet, cook bacon until crispy. Remove bacon and set aside.
- Cook Onion: In the same skillet, cook onion until softened. Add vinegar, mustard, sugar, and broth. Simmer for 2 minutes.
- Combine Ingredients: Add potatoes and bacon to the skillet. Toss to coat in dressing. Season with salt and pepper.
- Serve: Transfer to a serving bowl, sprinkle with parsley, and serve warm.
Notes
- This salad is best served warm or at room temperature.
- For a vegetarian version, omit the bacon and use olive oil instead of drippings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Sautéing
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
