German Potato Salad
User Reviews
5
German Potato Salad
Description
This recipe starts by boiling peeled or unpeeled red potatoes until tender, then cutting them into chunks. A dressing made from chicken or vegetable broth, white vinegar, sugar, and Dijon mustard is whisked together separately. Bacon is fried in a skillet until crisp, then removed while leaving the rendered fat for cooking the onions and garlic.
The red onion is sautéed in the bacon fat until softened, followed by sautéing minced garlic briefly to maintain its flavor without burning. The warm dressing is added to the skillet, then the cut potatoes and crispy bacon are returned to the mixture and gently tossed to coat. The potatoes absorb the tangy, slightly sweet, and savory dressing along with the bacon flavor.
Chopped Italian parsley is stirred in for freshness, and chives may be added as a garnish. This salad can be served warm or at room temperature as a flavorful side dish complementing meats or as a main for smaller servings. Adjust sugar in the dressing to taste for balancing acidity and sweetness.
Ingredients
- 2 pounds potato red
- 1/4 cup chicken broth or vegetable broth
- 3 tablespoons white vinegar or cider vinegar
- 1/2 tablespoon white sugar see note
- 1 teaspoon Dijon mustard or German mustard
- 12 ounces Bacon
- 1 medium red onion chopped
- 3 cloves garlic minced
- 2-3 tablespoons Italian parsley chopped
- salt to taste
- black pepper to taste
- chives optional, to taste, for garnish
Instructions
- Boil the potatoes (leave the peels on, and cut them in half first if they're large). Once they're easily pierced with a knife, drain and let them cool just enough to handle.
- Meanwhile, add the broth, vinegar, sugar, and mustard to a small bowl and whisk together. Set aside.
- When the potatoes are close to being done, cut the bacon up (easy with kitchen shears) and fry it in a large skillet over medium-high heat until crispy (about 10 minutes).
- Turn the burner off for this step to allow the skillet to cool a bit. Take the bacon out of the skillet and transfer to a paper towel lined plate. Leave the bacon fat in the pan.
- To the skillet, add the onion and sauté for 5 minutes over medium heat.
- Meanwhile, cut the cooked potatoes up into chunks or slices (large or small is totally up to you). You can leave the peels on or peel them with a knife - the peels will be very easy to remove.
- To the skillet, stir in the garlic and cook for about 30 seconds.
- Add the broth mixture to the skillet. Scrape up any browned bits from the bottom of the pan, let it come to a boil, and then cook for 1-2 minutes or until the liquid has reduced by about half (don't let it evaporate too much).
- Take the skillet off the heat and then add the potatoes, cooked bacon, and parsley to it. Toss to coat.
- Season with salt & pepper as needed and transfer potato salad to a serving bowl, or you could serve it right in the skillet as it retains heat and will keep it warmer for longer. Top with chives if desired and enjoy warm.
Notes
- Serves 4-6 as a side depending on appetite, or can be shared between two as a main dish.
- The dressing is mildly sweet; increase sugar to 1 tablespoon if a sweeter profile is preferred, but be cautious as too much can be cloying.
- This recipe is also included in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 28g | 9% |
| Protein | 10g | 20% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 450mg | 19% |
| Potassium | 850mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 17mg | 19% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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