This German potato salad is warm, creamy, and has a zesty dressing that makes it extra tasty. It’s packed with tender potatoes, crispy bacon, and fresh herbs!
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes are my favorites for this salad due to their waxy texture and creamy taste. You can substitute with fingerling or even baby potatoes for variety.
Bacon: The crispy bacon adds flavor. If you’re looking for a vegetarian option, try using smoked paprika to mimic that smoky taste! You could also use turkey bacon for a lighter version.
Vinegar: White vinegar gives a nice tang. You can replace it with apple cider vinegar for a milder sweetness, or even red wine vinegar for some extra depth.
Mustard: Dijon mustard is great for a bit of zing, but yellow mustard works too if that’s what you have on hand. You can also skip it if you’re not a fan!
How Do I Get the Perfect Texture for My Potatoes?
The key to great potato salad is cooking the potatoes just right! Start by placing them in cold water and adding salt. This helps them cook evenly.
- Bring to a boil and check the tenderness after about 15-20 minutes. They should be soft but not mushy.
- Cool slightly before cutting to prevent falling apart.
By handling them gently and letting them absorb those tasty dressings while warm, you’ll get a delicious salad that’s both hearty and comforting!
Easy German Potato Salad with Tangy Dressing
Ingredients:
- 2 lbs (900g) small to medium Yukon Gold or red potatoes
- 6 slices bacon
- 1 small yellow onion, finely chopped
- 1/4 cup (60ml) white vinegar
- 1/4 cup (60ml) water
- 3 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Optional: 2 tablespoons chopped green onions or chives
How Much Time Will You Need?
This delightful German potato salad takes about 30 minutes to prepare. You’ll spend around 15-20 minutes cooking the potatoes and another 15 minutes to put everything together. It’s quick and easy, perfect for lunch or dinner!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Begin by washing the potatoes thoroughly. Place them in a large pot and cover them with cold water, adding a pinch of salt. Bring the water to a boil and cook the potatoes for about 15-20 minutes, or until they are just tender when pierced with a fork. Be careful not to overcook them!
2. Preparing the Potatoes:
Once the potatoes are done, drain them and let them cool slightly. While they’re still warm, you can peel them if you like, although it’s optional. Cut the potatoes into bite-sized slices or chunks, which will help absorb all the delicious dressing later on.
3. Cooking the Bacon:
In a large skillet, cook the bacon over medium heat until it’s nice and crispy. Once cooked, remove the bacon from the skillet and let it drain on paper towels. Keep the bacon fat in the pan—you’ll use it for the dressing!
4. Sautéing the Onions:
In the same skillet with the reserved bacon fat, add the finely chopped onions. Sauté them over medium heat for about 3-4 minutes, or until they’re soft and translucent. This step adds wonderful flavor to the dressing!
5. Making the Dressing:
Stir in the white vinegar, water, sugar, and Dijon mustard into the skillet with the onions. Bring the mixture to a gentle simmer, cooking for 1-2 minutes until the sugar dissolves and the dressing has thickened slightly.
6. Combining Everything:
Remove the skillet from the heat and pour the warm dressing over the warm potatoes. Gently toss the potatoes to coat them well in the dressing. This helps all those wonderful flavors seep into the potatoes.
7. Finishing Touches:
Add the crumbled bacon and chopped parsley to the salad, and season with salt and pepper to taste. Give everything a final toss to combine all of the ingredients.
8. Serving the Salad:
Your German potato salad can be served warm or at room temperature. If you’d like, garnish it with chopped green onions or chives right before serving. Enjoy your tangy and comforting salad!
FAQ for Easy German Potato Salad with Tangy Dressing
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are ideal for their creamy texture, you can also use fingerling or even russet potatoes. Just keep in mind that russet potatoes may become a bit more fluffy in texture.
What Can I Substitute for Bacon?
If you’re looking for a vegetarian option, you can omit the bacon altogether and use smoked paprika or liquid smoke for that desired smoky flavor. Also, tempeh or mushrooms can be sautéed and added for a similar savory taste.
How Should I Store Leftovers?
Store any leftover potato salad in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently in a skillet or microwave, adding a splash of water or broth to maintain moisture.
Can I Make This Salad Ahead of Time?
Definitely! You can prepare the salad several hours in advance or even a day ahead. Just wait to add the parsley and bacon until just before serving for the best flavor and texture! The salad tastes even better after the flavors have had time to meld.
