German Potato Salad
User Reviews
5
German Potato Salad
Description
This salad begins by boiling unpeeled or peeled potatoes until fork-tender, then slicing them to maintain hearty texture. Meanwhile, bacon is cooked until crisp, and its drippings are used to sauté onions and garlic, creating a rich flavor base. A dressing is made by simmering chicken broth with vinegar and sugar, then combined with olive oil, Dijon mustard, black pepper, and salt. This warm dressing is poured over the potatoes, infused by the bacon-flavored onion mixture.
The salad is served warm or at room temperature, with fresh parsley adding color and a mild herbal note. The dish balances the saltiness and smokiness from bacon with tang from vinegar and a touch of sweetness, making it a classic accompaniment to meats and other hearty dishes.
Handling the potatoes gently when tossing prevents mashing and keeps slices intact. Salting the boiling water seasons potatoes uniformly. Using baby or Yukon Gold potatoes and leaving the skin on contributes to texture and appearance.
Ingredients
- 2 pounds baby red potatoes 900g, or yukon gold potatoes
- 4 ¼ teaspoons salt divided
- 6 lices Bacon chopped (165g)
- ½ cup onion 80g, red, chopped
- 3 cloves garlic minced
- ¼ cup chicken broth (60mL)
- 2 tablespoons white vinegar
- 1 tablespoon granulated sugar
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- ½ teaspoon black pepper ground
- ¼ cup parsley chopped
Instructions
- In a large pot, bring the potatoes, 3 teaspoons of salt, and enough water to cover potatoes by 1-inch to a boil over medium-high. Cook until the potatoes are just fork-tender, about 15 minutes.
- Drain well and let cool for 5 minutes. (If desired, peel the potatoes by scoring the skin, gently pinching and pulling it away.) Carefully, slice the potatoes about 1/2-inch thick, and set them aside.
- Heat a large cast-iron skillet over medium-high heat. Add the bacon. Cook until crisp, about 5 to 8 minutes. Remove from the pan, leaving the drippings in the skillet, and drain on paper towels.
- Reduce the heat to medium. Add the onion to bacon grease. Cook, stirring occasionally, until tender, about 2 to 3 minutes. Stir in the garlic, and cook for 30 seconds. Stir in the broth, vinegar, and sugar. Bring to a simmer.
- Cook, stirring often, until reduced by half, about 1 minute. Stir in the oil, mustard, pepper, and remaining 1 1/4 teaspoon salt. Stirring constantly for 1 minute. Turn off the heat, and stir in the parsley, sliced potatoes, and cooked bacon until everything is well coated in the dressing. Sprinkle with additional black pepper, if desired. The potato salad is best served warm or at room temperature.
Notes
- Wash potatoes thoroughly before boiling to remove dirt.
- Boil potatoes starting in cold salted water to ensure even cooking.
- Peeling is optional and easier after cooking; leaving skins on helps maintain shape after slicing.
- Cook bacon chopped or whole; use a slotted spoon to transfer it, leaving drippings behind for the dressing.
- Salt the boiling water well to season potatoes throughout, not just on the surface.
- Toss the potatoes gently with dressing to avoid breaking up slices.
- Cut larger potatoes to size to ensure even cooking with smaller ones.
- For best flavor absorption, toss the potatoes in the hot dressing soon after draining.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 15mg | 5% |
| Sodium | 1896mg | 79% |
| Potassium | 731mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 35mg | 39% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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