German Potato Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
268 kcal
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Course
Salad
German Potato Salad
Description
German Potato Salad starts with peeled waxy potatoes cut lengthwise and boiled in salted water until they are tender but not falling apart. Crisp fried bacon provides both fat and savory flavor. The dressing is a warm blend of reserved bacon fat, apple cider vinegar, brown sugar, salt, celery seed, and Dijon mustard, whisked gently and served hot. This vinaigrette is tossed with sliced hot potatoes, celery, red onion, and crisp bacon pieces, mingling to create a flavorful salad.
The warm dressing softens the potatoes slightly and balances the smoky bacon and crisp vegetables. Fresh parsley and chives finish the salad, complemented by freshly cracked black pepper. The textures range from soft potatoes to the crunchy vegetables and bacon.
This salad pairs well with grilled meats or traditional German dishes and is best served warm or at room temperature. Selecting uniformly sized potatoes ensures even cooking, which is important for maintaining texture.
Ingredients
- 3 lbs waxy potato thin skinned
- 1/2 lb Bacon
- 1/3 cup apple cider vinegar
- 1 Tbsp brown sugar
- 2 tsp salt coarse
- 1 tsp celery seed
- 1 tsp Dijon mustard
- 1 cup celery finely chopped
- 1 cup red onion minced
- 1 Tbsp parsley finely chopped
- 1 Tbsp chives snipped
- black pepper fresh cracked
Instructions
- Peel the potatoes and halve them lengthwise. Cover with cold water and add a tablespoon of salt. Cook until just tender but not soft or falling apart. Check with the point of a sharp knife.
- While the potatoes cook, fry the bacon until crisp. Reserve the grease. Drain the bacon on paper towels and then finely chop or crumble and set aside.
- In a small saucepan mix 1/4 cup of the reserved bacon fat, the vinegar, sugar, salt, celery seed and Dijon mustard. Whisk to combine and keep warm over a very low heat. Note: taste the dressing to adjust any of the ingredients. Remember the vinegar taste will mellow out once you mix it with the warm potatoes.
- Drain the potatoes and thickly slice while still hot. Don't worry if they are a little soft and starting to fall part, just scrape it all into a large serving bowl along with the celery, onion, and crumbled bacon. Toss gently with the hot bacon vinaigrette.
- Top with the fresh herbs, and some fresh cracked black pepper. Serve immediately.
Notes
- Select waxy potatoes of similar size to ensure even cooking and consistent texture.
- Adjust the dressing ingredients to taste, keeping in mind the acidity mellows when mixed with hot potatoes.
- Serve the salad warm or at room temperature to enjoy the optimal blend of flavors and textures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 19mg | 6% |
| Sodium | 799mg | 33% |
| Potassium | 852mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 36mg | 40% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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