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A warm, tangy potato salad with crispy bacon and a savory vinegar dressing. This classic German-American side dish is perfect for picnics, potlucks, and pairs wonderfully with sausages.
Cook the potatoes: Place the whole, unpeeled potatoes in a large pot. Cover with cold water by at least 1 inch and add 1 tablespoon of salt. Bring to a boil over high heat, then reduce heat to a simmer. Cook for 15-20 minutes, or until the potatoes are just fork-tender. Be careful not to overcook them. Drain the potatoes and let them cool just enough to handle.
Cook the bacon: While the potatoes are boiling, chop the bacon into 1/2-inch pieces. Cook in a large skillet over medium heat until brown and crispy, about 8-10 minutes. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate. Reserve about 4 tablespoons (1/4 cup) of the rendered bacon fat in the skillet and discard the rest.
Prepare the warm dressing: Add the finely chopped onion to the skillet with the reserved bacon fat. Sauté over medium heat for 4-5 minutes until softened and translucent. Whisk in the apple cider vinegar, water, sugar, and Dijon mustard. Bring the mixture to a gentle simmer. Season with 0.75 teaspoon of salt and 0.5 teaspoon of black pepper. Let it simmer for 1-2 minutes to allow the flavors to meld, then remove from heat.
Assemble the salad: While the potatoes are still warm, peel them (the skins should slip off easily) and slice into 1/4-inch thick rounds. Place the warm potato slices in a large bowl. Pour the warm dressing over the potatoes. Add most of the crumbled bacon and the chopped fresh parsley, reserving a little of each for garnish. Gently toss to combine, being careful not to break the potato slices. The warm potatoes will absorb the dressing beautifully.
Serve: Garnish with the remaining bacon and parsley. This salad is best served warm or at room temperature. Enjoy!
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A warm, tangy potato salad with crispy bacon and a savory vinegar dressing. This classic German-American side dish is perfect for picnics, potlucks, and pairs wonderfully with sausages.
This german_american recipe takes 40 minutes to prepare and yields 4 servings. At 529.06 calories per serving with 26.11g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Omit the bacon. Sauté the onions in 4 tablespoons of olive oil or butter. You can add smoked paprika for a smoky flavor or use a plant-based bacon alternative.
Add 2 tablespoons of fresh chopped dill or chives along with the parsley for a brighter, fresher flavor.
Use a combination of apple cider vinegar and white wine vinegar for a more complex acidity.
Add 1/4 teaspoon of red pepper flakes to the dressing along with the black pepper for a subtle touch of heat.
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and muscle contractions.
The complex carbohydrates in potatoes are broken down slowly, providing a steady release of energy to fuel your body and brain.
Onions and fresh parsley contribute antioxidants like quercetin and vitamin C, which help combat oxidative stress in the body.
A typical serving of this German Potato Salad contains approximately 450-500 calories. The main contributors are the potatoes and the bacon with its rendered fat.
German Potato Salad can be part of a balanced diet. Potatoes offer potassium and vitamin C. However, due to the bacon and bacon fat, it is high in sodium and saturated fat. It's best enjoyed in moderation as a side dish.
Waxy potatoes are the best choice because they are lower in starch and hold their shape well after boiling and tossing. Excellent options include Yukon Gold, red potatoes, or fingerling potatoes.
Traditionally, this style of potato salad is served warm or at room temperature. This allows the potatoes to fully absorb the warm bacon vinaigrette. While it can be eaten cold, the flavors are most pronounced when warm.
Yes, you can make it a day ahead. Store it in an airtight container in the refrigerator. To serve, you can let it come to room temperature or gently reheat it in a skillet over low heat or in the microwave.
It's a classic accompaniment to German dishes like bratwurst, schnitzel, and other grilled sausages. It also pairs well with roasted chicken, pork chops, or as a side dish at a barbecue or potluck.