German Potato Salad
User Reviews
5
German Potato Salad
Description
German Potato Salad uses boiled red baby potatoes that retain their shape and texture after cooking. The potatoes are cut and mixed with crispy thick-cut bacon and tender sautéed red onions. A dressing made from white vinegar, stone mustard (which can be substituted with Dijon), granulated sugar, salt, and black pepper is whisked together and poured over the mixture. This combination provides a balance of tangy, savory, and slightly sweet flavors.
The preparation method involves boiling the potatoes until fork tender, draining, and cooling them before cutting. Bacon is cooked until crispy, then onions are sautéed in the bacon fat to add depth. The salad can be served immediately or at room temperature, making it flexible for various serving times.
This dish pairs well as a side to grilled meats or sausages and is typical in German-inspired meals. Leftovers store well for three to four days when kept refrigerated in an airtight container.
Using waxy baby red potatoes is recommended for their texture, which holds up well in the salad. The salad’s vinegar-based dressing allows it to be served warm or at room temperature without concerns associated with mayonnaise-based versions.
Ingredients
- 2 lbs red potatoes baby
- 6 lices Bacon thick cut
- 1 small red onion finely diced
- 3 Tbsp white vinegar
- 1 Tbsp granulated sugar
- 1 Tbsp stone mustard or Dijon mustard
- 1 Tbsp salt divided, + 1 teaspoon
- ½ tsp black pepper ground
- chives optional, for garnish
Instructions
- Boil potatoes in a large pan with 1 tablespoon salt until fork tender.
- Drain and run under cold water. Cut potatoes into half or quarters and add to large bowl.
- Meanwhile, in a heavy skillet, cook bacon until crispy about 8-10 minutes.
- Remove bacon from pan and place on plate lined with paper towels, set aside.
- Add onions to skillet and cook about 5 minutes or until tender.
- Drain grease off of onions and add to a large bowl with the potatoes. Chop bacon into small pieces and add to bowl. Gently stir to combine.
- In a small bowl, whisk together white vinegar, mustard, 1 teaspoon salt and pepper.
- Pour over potatoes in large bowl and stir to combine.
- Serve immediately or room temperature.
- Store leftovers in refrigerator.
Notes
- Use baby red potatoes for best texture as they hold shape well when cooked.
- This potato salad can be served warm or at room temperature since it uses vinegar-based dressing.
- Store leftovers in an airtight container in the refrigerator and consume within 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 1458mg | 61% |
| Potassium | 786mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 14mg | 16% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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