German Potato Salad
A warm, tangy potato salad with crispy bacon and a savory vinegar dressing. This classic German-American side dish is perfect for picnics, potlucks, and pairs wonderfully with sausages.
For 4 servings
5 steps. 25 minutes total.
- 1
Cook the potatoes: Place the whole, unpeeled potatoes in a large pot
- a.Cover with cold water by at least 1 inch and add 1 tablespoon of salt. Bring to a boil over high heat, then reduce heat to a simmer. Cook for 15-20 minutes, or until the potatoes are just fork-tender. Be careful not to overcook them. Drain the potatoes and let them cool just enough to handle.
- 2
Step 2
- a.Cook the bacon: While the potatoes are boiling, chop the bacon into 1/2-inch pieces. Cook in a large skillet over medium heat until brown and crispy, about 8-10 minutes. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate. Reserve about 4 tablespoons (1/4 cup) of the rendered bacon fat in the skillet and discard the rest.
- 3
Step 3
- a.Prepare the warm dressing: Add the finely chopped onion to the skillet with the reserved bacon fat. Sauté over medium heat for 4-5 minutes until softened and translucent. Whisk in the apple cider vinegar, water, sugar, and Dijon mustard. Bring the mixture to a gentle simmer. Season with 0.75 teaspoon of salt and 0.5 teaspoon of black pepper. Let it simmer for 1-2 minutes to allow the flavors to meld, then remove from heat.
- 4
Step 4
- a.Assemble the salad: While the potatoes are still warm, peel them (the skins should slip off easily) and slice into 1/4-inch thick rounds. Place the warm potato slices in a large bowl. Pour the warm dressing over the potatoes. Add most of the crumbled bacon and the chopped fresh parsley, reserving a little of each for garnish. Gently toss to combine, being careful not to break the potato slices. The warm potatoes will absorb the dressing beautifully.
- 5
Serve: Garnish with the remaining bacon and parsley
- a.This salad is best served warm or at room temperature. Enjoy!
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use waxy potatoes like Yukon Gold, red potatoes, or fingerlings. They hold their shape better than starchy potatoes like Russets.
- 2Slice the potatoes while they are still warm. This allows them to absorb the tangy dressing more effectively for maximum flavor.
- 3Don't discard all the bacon fat! It's the flavorful base for the warm vinaigrette dressing.
- 4Adjust the dressing to your preference. If you like it sweeter, add a bit more sugar. For more tang, add a splash more vinegar.
- 5For a deeper flavor, add a pinch of celery seed or caraway seeds to the dressing as it simmers.
- 6If making ahead, store the salad in the refrigerator. Gently reheat in the microwave or in a skillet over low heat before serving.
Adapt it for your goals.
Vegetarian
Omit the bacon. Sauté the onions in 4 tablespoons of olive oil or butter. You can add smoked paprika for a smoky flavor or use a plant-based bacon alternative.
HerbaceousHerbaceous
Add 2 tablespoons of fresh chopped dill or chives along with the parsley for a brighter, fresher flavor.
Extra TangyExtra Tangy
Use a combination of apple cider vinegar and white wine vinegar for a more complex acidity.
Spicy KickSpicy Kick
Add 1/4 teaspoon of red pepper flakes to the dressing along with the black pepper for a subtle touch of heat.
Why this is on our healthy list.
Source of Potassium
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and muscle contractions.
Provides Sustained Energy
The complex carbohydrates in potatoes are broken down slowly, providing a steady release of energy to fuel your body and brain.
Contains Antioxidants
Onions and fresh parsley contribute antioxidants like quercetin and vitamin C, which help combat oxidative stress in the body.
Frequently asked questions
A typical serving of this German Potato Salad contains approximately 450-500 calories. The main contributors are the potatoes and the bacon with its rendered fat.