Introduction
Tired of the same old potato salad? Get ready to be amazed! This German Potato Salad recipe transforms humble potatoes into a creamy, tangy, and utterly irresistible side dish. It’s the perfect addition to any barbecue, potluck, or family gathering – guaranteed to disappear faster than you can say “Guten Appetit!”
Why This Works
This recipe isn’t your average potato salad. We’re ditching the mayonnaise for a vibrant, flavorful dressing made with bacon, onion, and a tangy vinegar base. The result? A potato salad that’s both light and satisfying, with a delightful balance of savory and slightly sweet flavors. It’s simple to make, but tastes like you spent hours in the kitchen!
Key Ingredients
🥔 2 pounds Yukon Gold potatoes, peeled and cubed
🥓 1/2 pound bacon, diced
🧅 1 medium yellow onion, chopped
🍎 1/2 cup apple cider vinegar
🥣 1/4 cup chicken broth
🍯 2 tablespoons brown sugar
💛 1 tablespoon Dijon mustard
🌿 1 tablespoon fresh parsley, chopped
🧂 Salt and freshly ground black pepper to taste
Instructions
1️⃣ Cook the Potatoes: Boil the cubed potatoes in salted water until tender but not mushy (about 15-20 minutes). Drain well and set aside.
2️⃣ Crisp the Bacon: Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon, reserving the bacon grease in the skillet. Crumble the bacon and set aside.
3️⃣ Sauté the Onion: Add the chopped onion to the bacon grease in the skillet and cook until softened and lightly golden (about 5-7 minutes).
4️⃣ Make the Dressing: In a small bowl, whisk together the apple cider vinegar, chicken broth, brown sugar, Dijon mustard, salt, and pepper.
5️⃣ Combine Everything: Add the cooked potatoes, sautéed onions, and crumbled bacon to the skillet. Pour the dressing over the potatoes and toss gently to coat.
6️⃣ Simmer and Serve: Simmer the potato salad over low heat for about 5 minutes, stirring occasionally, to allow the flavors to meld. Stir in the fresh parsley before serving.
Handy Tips
- Use a potato ricer or masher for extra creamy texture if desired!
- Don’t overcook the potatoes – they should be tender but hold their shape.
- For extra smoky flavor, use smoked bacon.
Heat Control
Low and slow is the key here! Simmering the potato salad gently allows the flavors to develop without overcooking the potatoes and making them mushy. A medium heat initially for the bacon and onions is fine, but switch to low when you add the potatoes and dressing.
Crunch Factor
The crispy bacon adds a delightful textural contrast to the creamy potatoes. If you want even more crunch, consider adding some chopped walnuts or pecans.
Pro Kitchen Tricks
- For a shortcut, use pre-cooked bacon bits.
- Add a pinch of caraway seeds for an authentic German touch.
- A splash of Worcestershire sauce adds a depth of umami.
Storage Tips
Store leftover German Potato Salad in an airtight container in the refrigerator for up to 3 days.
Gift Packaging Ideas
For a potluck or holiday gathering, present your German Potato Salad in a pretty glass bowl or a charming mason jar, tied with a ribbon.
Flavor Variations
🌟 Spicy: Add a pinch of red pepper flakes to the dressing for a little kick.
🌟 Herby: Experiment with other fresh herbs like dill or chives.
🌟 Tangy: Increase the amount of apple cider vinegar for a more pronounced tang.
🌟 Garlic: Add a clove or two of minced garlic to the sautéed onions.
Troubleshooting
- Mushy Potatoes: Don’t overcook the potatoes. They should be tender but hold their shape.
- Dry Salad: Add a tablespoon or two more chicken broth if the salad seems too dry.
- Bland Salad: Adjust the seasoning with salt, pepper, and/or brown sugar to taste.
FAQ
- Can I use other types of potatoes? Yes, but Yukon Gold potatoes are best for their creamy texture.
- Can I make this ahead of time? Yes, it’s even better the next day!
- Can I freeze this potato salad? Freezing potato salad is not recommended as it can affect the texture.
Conclusion
This German Potato Salad recipe is a true crowd-pleaser – simple to make, bursting with flavor, and perfect for any occasion. Give it a try, and don’t forget to share your culinary creations with us! Happy cooking!
Grandma's Famous German Potato Salad (The BEST!)
A warm, tangy potato salad with crispy bacon and a flavorful vinegar dressing, perfect for any gathering.
Ingredients
- 2 pounds baby potatoes, halved
- 4 slices of bacon, diced
- 1 medium onion, finely chopped
- 1/3 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- In a large pot, boil the halved baby potatoes in salted water until tender, about 20-25 minutes. Drain and let cool slightly.
- In a skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.
- Add the chopped onion to the skillet and sautu00e9 in the bacon drippings until translucent, about 5 minutes.
- In a small bowl, whisk together the apple cider vinegar, Dijon mustard, sugar, salt, and pepper.
- Combine the warm potatoes, sautu00e9ed onions, and bacon in a large bowl. Pour the dressing over the mixture and gently toss to combine.
- Let the salad sit for at least 15 minutes to allow the flavors to meld. Garnish with fresh parsley before serving.
Tips
- For extra flavor, add a pinch of smoked paprika to the dressing.
- Serve warm for the best taste, but it can also be enjoyed cold.