German Potato Salad Recipe

This German Potato Salad is a tangy and savory delight that will transport your taste buds to a traditional German beer garden! Tender potatoes, crispy bacon, and a vibrant dressing of vinegar, sugar, and mustard create a flavor combination that’s both comforting and refreshing. It’s a simple yet satisfying side dish that’s perfect for any occasion, from a casual weeknight dinner to a festive gathering.

Ingredients

• Red potatoes: Red potatoes hold their shape well after cooking, making them perfect for this salad.
• Bacon slices: Cut into ½-inch pieces for crispy, smoky goodness.
• Red onion: Finely diced red onion adds a sharp bite and a pop of color.
• Apple cider vinegar: Adds a tangy kick to the dressing.
• Granulated sugar: Balances the tanginess of the vinegar with a touch of sweetness.
• Dijon mustard: Adds a subtle sharpness and complexity to the dressing.
• Salt: Enhances the overall flavor of the salad.
• Pepper: Adds a touch of heat and depth.
• Extra virgin olive oil: Adds richness and a fruity flavor.
• Fresh parsley: Chopped fresh parsley adds a fresh, herbaceous flavor and a pop of color.
• Chives: Chopped chives add a mild onion flavor and another layer of freshness

How to Make German Potato Salad

Step 1: Boil the Potatoes

Wash and scrub the potatoes thoroughly, as we’re leaving the skins on. Add the potatoes to a large pot of generously salted water. Bring the pot to a boil and cook the potatoes for 15-20 minutes, or until fork-tender.

Step 2: Cook the Bacon

While the potatoes are boiling, heat a skillet over medium-high heat. Add the bacon pieces and cook until crisp. Remove the bacon from the skillet with a slotted spoon, leaving the bacon grease in the skillet.

Step 3: Sauté the Onion and Make the Dressing

Add the diced red onion to the skillet with the bacon grease and cook, stirring occasionally, for 2-3 minutes, or until softened. Reduce the heat to medium-low and stir in the apple cider vinegar, sugar, Dijon mustard, salt, and pepper. Stir often and let the mixture reduce slightly for 1-2 minutes to create a tangy dressing. Remove the skillet from the heat.

Step 4: Finish the Salad

Dice the cooked potatoes into bite-sized pieces and place them in a large bowl. Pour the warm onion dressing over the potatoes. Add the crispy bacon pieces, olive oil, chopped parsley, and chives to the bowl. Gently stir to combine everything well.

Step 5: Serve

Serve the German Potato Salad warm, cold, or at room temperature. If serving at room temperature, refrigerate any leftovers promptly.

How to Serve

This German Potato Salad is a fantastic side dish that pairs well with:

• Grilled meats: It’s a perfect complement to grilled sausages, bratwurst, or schnitzel.
• Sandwiches: Serve it alongside your favorite sandwiches for a satisfying and flavorful meal.
• Potlucks and picnics: This potato salad is a great option for potlucks and picnics, as it travels well and can be made ahead of time.

Make Ahead and Storage

Storing Leftovers

Store leftover German Potato Salad in an airtight container in the refrigerator for up to 3 days.

Freezing

Freezing is not recommended, as it can affect the texture of the potatoes.

Reheating

If you prefer to serve the salad warm, you can gently reheat it on the stovetop over low heat or in the microwave.

FAQs

1. Can I use a different type of potato?

Yes, you can use other types of potatoes, such as Yukon Gold or fingerling potatoes. However, red potatoes are generally preferred for their ability to hold their shape after cooking.

2. Can I make this salad vegetarian?

Yes, you can omit the bacon or use a vegetarian bacon alternative to make this salad vegetarian.

3. Can I make this salad ahead of time?

Yes, you can make this salad ahead of time and store it in the refrigerator for up to a day before serving.

4. How can I add more flavor to this salad?

You can add more flavor by using different types of vinegar, such as white wine vinegar or red wine vinegar. You can also add other herbs, such as dill or chives, or spices, such as paprika or celery seed.

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