German Potato Salad Recipe

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Recipe for German Potato Salad Is prepared with creamy red or yellow potatoes, intensely delicious bacon, fresh parsley, brilliant red onions, and tossed with a simple, softly tangy, delightfully tasty vinaigrette.

This simple potato salad has so much to offer!

There will be no mayonnaise dressings here! This German potato salad has a bacon-and-olive-oil dressing, as well as a chicken broth to moisten the potatoes and vinegar for a tangy kick of flavor.

Potato Salad

Most potato salads are served chilly from the refrigerator, but sometimes it’s good to change things up and have a warm potato salad like this.

When everything is combined here, it provides a delectable, harmonic flavor, with each component complementing the others.

It’s also a side dish that may be served any day of the year! And potato side dishes pair well with a wide range of foods.

This is truly one of those must-try dishes!

German Potato Salad Ingredients and Substitutes

  • Red potatoes: Look for medium-sized red potatoes that are all about the same size. Yukon gold potatoes or other creamy yellow potatoes also work well.
  • Bacon: If you want the bacon to be particularly crisp, sprinkle it on top at the end (rather than tossing it in with the liquid). Unfortunately, there are no good substitutes for this component, as the bacon fat adds a lot of flavor to the dressing.
  • Red onion: This gives the potato salad a lot of depth. Yellow onions will also work.
  • Garlic: I like the extra taste this brings, but you may leave it out if you want it to be more conventional.
  • Chicken broth: offers a little something extra that water doesn’t. It’ll be even better if you have some homemade in the freezer.
  • Apple cider vinegar: I prefer the mellower flavor of apple cider vinegar, and I think it tastes better overall, but if you don’t have any, you may use plain white vinegar.
  • Dijon mustard: Another item that helps crank up the flavor is dijon mustard. In a pinch, normal yellow mustard can suffice.
  • Granulated sugar: Don’t worry about the granulated sugar; there isn’t enough to make it too sweet. It’s just enough to counteract the vinegar’s sourness (though if you want it sweeter feel free to add more). Honey could also be used in this situation.
  • Salt and pepper: Season with salt and pepper to taste. After I’ve concentrated the dressing mixture in the skillet, I like to wait until near the end.
  • Fresh parsley: You can eliminate the fresh parsley if you don’t like herby flavors. If you don’t have parsley on hand, dill is a fine substitute (maybe 1 Tbsp or so).
  • Olive oil: I don’t think there are enough bacon drippings to give this potato salad the richness it needs, so I used this in addition. Extra virgin olive oil also works well.

How to Make German Potato Salad

  • Steam potatoes: Place red potatoes in a steamer basket* set in a pot with about 1 1/2 inches of water and steam them. Over medium-high heat, bring the water to a simmer.
  • Cover with a tight lid and steam for 20–25 minutes, or until potatoes are cooked (test for doneness by piercing potatoes through the center with a knife, it should glide through). Allow it cool for a few minutes until warm enough to cut into chunks.
  • Cook bacon: Cook bacon in a nonstick skillet over medium-high heat until crisp while the potatoes are steaming. Remove the bacon and set it aside, leaving the drippings in the skillet.
  • Saute onions and garlic: Add the onions and garlic to the skillet with the drippings and cook for 5 minutes. Cook for another 30 seconds after adding the garlic.
  • Make german potato salad dressing: To make the German potato salad dressing, follow these steps: Combine the chicken broth, vinegar, dijon mustard, and sugar in a mixing bowl. Bring the liquid to a low simmer and cook for a minute or two, or until it has reduced by half.
  • Toss the potatoes with the dressing mixture: Combine the chopped potatoes, cooked bacon, and olive oil in a mixing bowl. To taste, season the mixture with salt and pepper.
  • Herbs to finish: Remove from the fire and stir in the parsley. Warm the dish before serving.

Can it be served cold?

Yes. If we’re lucky enough to have leftovers, I’ll serve this chilled. Because the liquid absorbs into the potatoes while it sits in the fridge, you may want to add a bit more olive oil or broth in this situation.

Can the potatoes be boiled?

Yes. If you don’t have a steamer basket, whole potatoes can be boiled till soft through the middle in a pot filled with water.

What to eat with German potato salad?

I recommend pairing this dish with grilled chicken, steak, or pork chops.

Ingredients

  • Red potatoes 2 lbs or Yukon gold potatoes (each about the same size for even cooking)
  • Bacon 6 slices, chopped 
  • Chopped red onion 2 cups 
  • Minced Garlic 2 tsp 
  • Chicken broth 1/2 cup 
  • Apple cider vinegar 1/4 cup 
  • Dijon mustard 1 Tbsp 
  • Granulated sugar 2 tsp 
  • Salt and pepper to taste
  • Chopped fresh parsley 1/2 cup 
  • Olive oil 2 Tbsp 

Instructions

  1. Set red potatoes in a steamer basket* in a pot with 1 1/2 inch of water. Over medium-high heat, bring the water to a simmer.
  2. Cover pot with a tight lid and steam for 20 to 25 minutes, or until potatoes are cooked (test for doneness by piercing potatoes through the center with a knife, it should glide through). Allow it cool for a few minutes until warm enough to cut into chunks.
  3. Cook the bacon in a 12-inch nonstick skillet over medium-high heat while the potatoes are steaming (about 6 – 7 minutes). Remove the bacon and set it aside, leaving the drippings in the skillet.
  4. Cook for 5 minutes with the onions in the drippings in the skillet. Cook for another 30 seconds after adding the garlic.
  5. Combine the chicken broth, vinegar, dijon mustard, and sugar in a mixing bowl. Bring the liquid to a low simmer and cook for a minute or two, or until it has reduced by half.
  6. Toss in the chopped potatoes, bacon, and olive oil. To taste, season the mixture with salt and pepper.
  7. Remove from the fire and stir in the parsley. Serve immediately (or see notes to serve chilled). If the mixture appears to be just a bit dry, add a little extra olive oil or chicken broth.

Notes

  • *If you don’t have a steamer basket, you can also cook potatoes in water. To do so, follow these steps:
  • In a big pot, place the potatoes and cover them with water by an inch or two. Adding salt to the water (about 1 Tbsp). Bring to a boil over medium-high heat, then lower to medium-low heat, cover, and cook until potatoes are just cooked all the way through, about 10 – 15 minutes (they should pierce readily with a knife, but not mushy).
  • Tip: You may serve this salad refrigerated, then add more olive oil or broth to moisten the potatoes when ready to serve (they absorb some of the moisture as they rest in the fridge).

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