This Easy German Potato Salad is a delightful mix of tender potatoes and a tangy dressing that will have everyone asking for seconds! It’s a tasty twist on the classic dish.
What I love is how the dressing brings a zesty kick to the potatoes. Perfect for a picnic or family gathering! Plus, it’s served warm, which makes it extra cozy. Yum!
Key Ingredients & Substitutions
Potatoes: Small red or yellow potatoes work best for their creamy texture. If you can’t find them, try using Yukon Gold or baby potatoes. Avoid starchy potatoes like Russets as they won’t hold their shape well.
Bacon: Bacon adds smoky flavor and richness. If you’re looking for a healthier or vegetarian option, consider using turkey bacon, or smoked tofu for that same umami kick. Vegan bacon can also work well.
Onion: Yellow onions are great for their sweetness, while red onions give a sharper taste. If raw onion is too strong for you, sautéing it as suggested will mellow the flavor. For a milder option, use green onions instead.
Vinegar: White vinegar is traditional, but apple cider vinegar can add a nice sweetness. If you need a lower acidity option, try lemon juice for a different twist.
How Do I Get My Dressing to Thicken Just Right?
Getting the dressing just right is key for this potato salad. To achieve a slightly thickened consistency, follow these steps:
- After cooking the onions in the bacon fat, be sure to simmer the vinegar, water, sugar, and mustard together. This builds flavor and helps with thickening.
- Stir constantly while simmering for about 2-3 minutes. You want it to bubble gently, not boil hard, which may make it too runny.
- Let it cool slightly before adding it to your potatoes, as the warm dressing will help it cling better to the slices.
These tips will help you create a wonderfully flavorful German potato salad every time! Enjoy your cooking!
Easy German Potato Salad with Tangy Dressing
Ingredients You’ll Need:
- For the Salad:
- 2 pounds small red or yellow potatoes, peeled or unpeeled
- 6 slices bacon, diced
- 1 medium onion, finely chopped (yellow or red onion)
- 1/4 cup white vinegar
- 1/4 cup water
- 3 tablespoons granulated sugar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes total. You’ll spend around 15-20 minutes boiling the potatoes and another 10 minutes preparing the dressing and mixing everything together. It’s fast and easy!
Step-by-Step Instructions:
1. Cook the Potatoes:
First, place your potatoes in a large pot and cover them with cold water. Add a nice pinch of salt to the water, then bring it to a boil. Let them cook until they are fork-tender, which should take about 15-20 minutes depending on their size. Once cooked, drain them, let them cool a bit, and then slice them into 1/4-inch thick rounds.
2. Cook the Bacon:
While your potatoes are cooking, grab a large skillet and heat it over medium heat. Add your diced bacon and cook it until it’s crispy. Once it’s nice and crispy, scoop the bacon out with a slotted spoon and lay it on paper towels to drain. Keep the bacon fat in the skillet for the next step!
3. Sauté the Onions:
Now, add the chopped onion to the skillet with the leftover bacon fat. Cook the onion, stirring frequently, until it’s soft and translucent—this should take about 5 minutes. It’ll absorb all that delicious bacon flavor!
4. Make the Dressing:
Next up, stir in the white vinegar, water, sugar, and Dijon mustard into the skillet. Bring this mixture to a simmer and let it cook for 2-3 minutes, while stirring constantly. You want it to slightly thicken, which enhances all the flavors!
5. Combine Everything:
Now it’s time to combine! Remove the skillet from the heat, and in a large mixing bowl, place your sliced potatoes. Pour the warm dressing with onions and bacon fat over the potatoes, then add those crispy bacon pieces back in.
6. Toss and Season:
Gently toss everything together, making sure the potatoes are evenly coated with that tasty dressing. Season with salt and freshly ground black pepper to taste. Don’t be shy; taste as you go!
7. Finish with Fresh Herbs:
Finally, stir in the chopped fresh parsley and, if you like, the chives for a little extra freshness and color.
8. Serve:
Your salad is ready to enjoy! Serve it warm or at room temperature. It’s best enjoyed fresh, but you can also store it in the fridge and serve it chilled if you prefer. Either way, it’s delicious!
Enjoy your tangy and flavorful Easy German Potato Salad!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Absolutely! While small red or yellow potatoes are traditional, you can also use Yukon Gold or baby potatoes. Just avoid starchy varieties like Russets, as they may become mushy in the salad.
How Should I Store Leftovers?
Store any leftover potato salad in an airtight container in the fridge for up to 3 days. To enjoy it again, simply remove it from the fridge and serve cold or gently reheat on the stove over low heat.
Can I Make This Salad Ahead of Time?
Yes, you can make the salad a few hours in advance. Just be sure to keep it covered in the refrigerator. The flavors will meld together nicely as it chills, but serve it a bit warmed if desired.
What If I Don’t Have Bacon?
No problem! You can substitute with turkey bacon or even use smoked tofu for a vegetarian option. If you prefer, you can skip the meat altogether and just focus on the tangy dressing and potatoes!
