This German Potato Salad is savory and tangy with a full, hearty flavor to be enjoyed warm or chilled.
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Growing up, I only had cold potato salads. Then I married a man who was half German. My husband brought German potato salad to my attention; it was so different from any potato salad I had ever had. He would tell stories of his Oma and the traditional potato salad she would make when he visited her growing up: the tangy vinegar-based dressing, the crispy bacon, the zip of the Dijon mustard, the slight crunch of the onions… it seemed like a foreign concept. That is, until I tried it.
My whole perspective on potato salad changed. It was no longer a side meant for barbecues and picnics; it was now a side meant to round out just any meal. German potato salad became a staple in our house. We would still enjoy it at barbecues and picnics, but we also enjoyed it over the holidays. While this may not be Oma’s recipe, it is the closest I have been able to find, and my husband has never complained. In fact, I once made this recipe when his Oma was visiting us, and to my delight it got her seal of approval.
Is German Potato Salad Healthy?
Traditional recipes rarely prioritize healthfulness, going instead for taste and comfort. Because of my love for traditional recipes, I subscribe to the adage, “everything in moderation.” This recipe for German potato salad is healthier than the standard American potato salad, due to its use of vinegar over mayonnaise as its primary ingredient. Bacon has fat, but as long as you don’t overdo it, you’re fine (see the adage above). It is possible to make this recipe vegan by removing the bacon and instead using a vegan alternative like mushroom bacon, which would also lower the amount of calories and fat.
Is there a specific kind of potato that should be used?
This recipe for German potato salad does not specify what kind of potato should be used, as long as they’re small, washed, and halved. So you have a few options. First, I have to recommend German butterball potatoes. They have a golden skin and a slightly buttery flavor. They are the traditional choice, though they’re not the easiest to find in America. New potatoes, also known as baby potatoes, are small potatoes harvested early in the season. This gives them a thin and creamy skin that is edible. You can use fingerling potatoes, which are mature potatoes often mistaken for new potatoes due to their size. Fingerlings also have a thin skin that is edible. Red potatoes are a popular choice. They are waxier than the others we have mentioned and have a smooth skin that turns soft and chewy when cooked.
INGREDIENTS
- 2 pounds small potatoes, washed and halved
- 6 slices of bacon, chopped
- 1 medium red onion, finely chopped
- 1/3 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley, chopped
INSTRUCTIONS
Boil
Cook potatoes until tender.
Crisp
Fry bacon, reserve fat.
Dress
Combine onions, vinegar, mustard, and seasonings; mix with potatoes.
Devour!
FAQs & Tips
To store your leftover German potato salad, let your potato salad cool to room temperature. Transfer it to a sealed container and refrigerate for up to five days. To reheat your German potato salad, transfer back to an oven-safe dish, cover in foil, and put it in the oven set at 325°F for 30 minutes or until warmed throughout.
No, absolutely do not get rid of your bacon grease! I know that most people will tell you not to use bacon grease due to the fat content but it is a major component of the dressing for your German potato salad. It brings so much taste, the fat is worth keeping.
While this style of German potato salad is meant to be eaten warm, it does not have to be. Rather, it can be eaten at room temperature or even chilled.
Serving Suggestions
This German potato salad is so good that it can be a side to just about anything. I love serving a traditional bratwurst or other German sausage with my German potato salad. If you want to enjoy your German potato salad with a traditional beverage, it pairs nicely with a German pilsner or lager. You can also serve it as my family does and pair it with turkey or ham for a holiday meal.
Ingredients
- 2 pounds small potatoes washed and halved
- 6 slices of bacon chopped
- 1 medium red onion finely chopped
- 1/3 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt plus more for seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley chopped
Instructions
- Place the potatoes in a large pot, cover with water, and bring to a boil. Add a pinch of salt and cook until the potatoes are fork-tender, about 15-20 minutes. Drain and set aside.
- In a skillet over medium heat, cook the bacon until crispy. Remove the bacon and set aside on a paper towel to drain, reserving the bacon fat in the skillet.
- Saute the chopped onion in the reserved bacon fat until translucent and slightly browned, about 5 minutes.
- Stir in the apple cider vinegar, Dijon mustard, sugar, salt, and pepper to the onions. Cook for another 2 minutes to combine the flavors.
- Add the cooked potatoes to the skillet and toss to coat with the dressing. Cook for an additional 3-5 minutes until the potatoes have absorbed the dressing.
- Remove from heat, gently fold in the crispy bacon and fresh parsley. Adjust seasoning with salt and pepper to taste.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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