German Potato Salad
User Reviews
4.9
German Potato Salad
Description
This recipe uses waxy red or yellow potatoes boiled with skins on and cut into bite-sized pieces to retain firmness. Bacon is cooked crisp and rendered for its flavorful drippings, which form the base of the warm dressing when combined with finely chopped onions, broth, white vinegar, sugar, salt, and pepper. Simmering the dressing melds these components, creating a tangy and lightly sweet sauce.
The hot potatoes are tossed with the warm dressing and half the bacon, then rested to allow flavors to blend. Before serving, the remaining bacon and freshly chopped parsley are sprinkled on top for added texture and color. The salad can be eaten warm or at room temperature, emphasizing a balance of textures and bold yet harmonious flavors.
Optional ingredients include dry or grainy mustard and chopped celery or sweet pickles for crunch and complexity. Sweet pickle juice can substitute for vinegar and sugar, slightly altering the flavor profile. Leftovers keep refrigerated for up to four days, and portions reheat gently or enjoy cold depending on preference.
Ingredients
- 2 pounds potato yellow or red
- 8 lices Bacon uncooked
- 1 small onion finely chopped
- ½ cup vegetable broth or chicken broth
- ⅓ cup white vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- black pepper to taste
- 2 tablespoons parsley chopped, fresh
Instructions
- Scrub the potatoes (do not peel) and cut potatoes into bite-sized pieces. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 10-15 minutes. Drain well.
- Meanwhile, in a 10-inch skillet over medium high heat, add the bacon and cook until crisp. Turn the heat down to medium low and transfer the bacon to a paper towel lined plate reserving the grease in the skillet. Add the onion to the bacon drippings and until tender, about 5 minutes.
- Whisk in the broth, vinegar, sugar, salt and pepper. Simmer over medium heat while whisking for 2 to 3 minutes.
- In a large bowl, combine the warm potatoes, dressing, parsley, and half of the bacon. Toss to combine, season with additional salt and pepper if desired. Rest at least 1 hour before serving.
- Top with the remaining crumbled bacon and serve warm or room temperature.
Notes
- Use waxy potatoes like red or Yukon gold to prevent the salad from becoming mushy.
- Enhance flavor with optional seasonings such as dry mustard, grainy mustard, chopped celery, or sweet pickles.
- Substitute vinegar and sugar with sweet pickle juice for a different acidic sweetness.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Reheat individual servings in the microwave or enjoy the salad cold as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255 | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 410mg | 17% |
| Potassium | 873mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 24.7mg | 27% |
| Calcium | 63mg | 6% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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