Easy German Potato Salad Recipe
User Reviews
5
Easy German Potato Salad Recipe
Description
The Easy German Potato Salad Recipe starts by boiling Yukon Gold potato slices until just tender, then draining to remove excess moisture. Crisp bacon is cooked separately before the potatoes and onions are fried in the bacon fat until lightly browned, adding savory depth. The salad is combined with a hot dressing of beef stock and white wine vinegar that infuses a bright, tangy flavor. Fresh parsley and additional bacon garnishes complete the salad.
This preparation yields warm potatoes coated in a light, vinegar-based sauce with bursts of smoky bacon and earthy onion. The texture balances tender potatoes with crisp bacon pieces, making it a hearty yet light side dish. The salad works well alongside pork, sausage, schnitzels, or at summer barbeques, offering a versatile accompaniment.
Leftover salad can be warmed or eaten cold. The flavors meld nicely when prepared a day ahead, making it practical for make-ahead meals. Potato choice can be swapped for russet or red bliss, and vegetable stock can replace beef stock if preferred. Ensuring the drained potatoes have minimal water before frying prevents sogginess and promotes a better texture.
Ingredients
- 3 pounds Yukon Gold potato about ¾” thick, sliced
- 1 yellow onion peeled and medium diced
- 6 thick cut bacon thinly sliced strips
- ¾ cup beef stock
- 1/3 cup white wine vinegar
- 2 tablespoons parsley finely minced, fresh
- salt to taste
- black pepper to taste
Instructions
- Add the potatoes to a large pot of boiling salted water and cook for 4 minutes or just until tender.
- Remove them from the water and strain in a colander and hold them there until ready to use.
- Next, add the bacon to a large frying pan or shallow rondeau pot over medium-high heat and cook for 4-6 minutes or until crisp and browned. Set them bacon aside.
- Turn the heat to high and add in the strained potatoes and onions and cook for 4-6 minutes or until lightly browned. Stir every minute using a spoon or spatula.
- Pour in the beef stock, vinegar, ¾ crisp bacon, salt, pepper, and parsley and mix until combined.
- Serve with remaining ¼ of the crisp cooked bacon and additional chopped parsley.
Notes
- Prepare the salad up to one day in advance for developed flavors.
- Reheat gently on low heat or in the microwave until warmed through.
- Store covered in the refrigerator for up to 4 days; freezing is possible but may affect texture and flavor.
- Serve warm or cold depending on preference.
- Pairs well with pork, sausage, schnitzel, or as a side at BBQs.
- Russet or red bliss potatoes can substitute for Yukon Gold.
- Vegetable stock can be used instead of beef stock for a lighter flavor.
- Ensure drained potatoes have minimal moisture before frying for better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 157mg | 7% |
| Potassium | 560mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 24mg | 27% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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