German Potato Salad
User Reviews
4.9
German Potato Salad
Description
German Potato Salad is made by boiling baby red potatoes until fork tender but still firm enough to hold their shape. The salad features a warm bacon dressing created by frying bacon pieces until crispy, then sautéing diced yellow onion and minced garlic in the bacon fat. Honey and Dijon mustard are whisked in along with apple cider vinegar, salt, and pepper, creating a flavorful dressing that is cooked down slightly to meld the flavors.
The warm dressing is mixed with the potatoes, allowing the flavors to soak in while the potatoes remain chunky. Fresh chopped parsley is added before serving to introduce a fresh herbal note. The salad combines smoky bacon, tangy vinegar, mild sweetness from honey, and the earthiness of potato for a balanced taste and hearty texture.
This salad works well as a side at barbecues or traditional German meals. It is best served warm or at room temperature. Suggested substitutions include using wholegrain mustard instead of Dijon, baby white potatoes in place of red, or maple syrup for honey to adjust sweetness and flavor nuances.
Ingredients
- 2 pounds red potatoes washed and scrubbed, baby
- 8 lices Bacon cut into ½-inch pieces
- 1 yellow onion diced, small
- 3 garlic minced, cloves
- 2 tablespoons honey
- 2 tablespoon Dijon mustard
- ⅓ cup apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ¼ cup parsley chopped, fresh
Instructions
- Cook the potatoes. Place the potatoes in a large pot and cover them with cold water. Bring to a boil and season the water with salt (about a tablespoon). Reduce the heat, cover with a lid, and simmer the potatoes for 10 to 15 minutes, or until fork tender, but not overly soft. Drain the water, leaving the potatoes in the pot, and let them steam dry and cool for 5 minutes. Once cool to the touch, cut the potatoes into chunks and place them back in the pot.
- Fry the bacon. While the potatoes are cooking, fry the bacon in a large skillet over medium heat. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
- Saute the onion and garlic. Add the onion to the skillet, and saute for 3 to 4 minutes, until softened. Add the garlic and saute for another minute.
- Whisk the dressing together. Add the honey, mustard, salt, and pepper to the skillet. While whisking those ingredients together, pour in the vinegar, and stir for 1 to 2 minutes, until slightly reduced.
- Toss together. Pour the dressing over the chopped potatoes in the pot, add the crispy bacon, and gently toss together (you want the potatoes to stay chunky, and not get too mashed).
- Garnish. Serve warm and garnish with fresh parsley.
Notes
- Honey is used here as a sweetener but maple syrup or processed sugar can be used as alternatives.
- Dijon mustard can be substituted with wholegrain mustard for a different texture and flavor.
- Baby red potatoes may be replaced by baby white potatoes without affecting the dish significantly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 33g | 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 | 667mg | 28% |
| Potassium | 816mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 18mg | 20% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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