German Potato Salad
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 people
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Calories
455 kcal
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Course
Side Dish
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Cuisine
Mediterranean
German Potato Salad
Description
This German Potato Salad starts with halved or quartered baby new potatoes boiled until fork tender. While the potatoes cook, pancetta is browned in a skillet until crisp, and diced red onions are cooked in the rendered fat until browned and softened. The hot onion mixture is deglazed with champagne vinegar and Dijon mustard, then whisked with olive oil to form a tangy dressing seasoned with salt and pepper.
The warm dressing is poured over the drained potatoes and gently tossed to coat them evenly. Fast-folded in are the crispy pancetta pieces and thinly sliced fresh herbs — green onions, chives, and chopped parsley — which impart an aromatic freshness. This salad embraces a balance of creamy potato texture, salty pancetta, bright vinegar tang, and herbaceous notes.
It is suitable served hot, at room temperature, or cold, making it versatile for different meals or leftovers. Substitutions such as bacon for pancetta and shallots for red onions are possible without greatly affecting the salad’s character. White wine vinegar can replace champagne vinegar if needed.
Ingredients
- 3 pounds baby new potatoes halved or quartered
- 8 ounces pancetta small diced (or bacon)
- 1 red onion diced, large
- ¼ cup champagne vinegar
- 1 tablespoon Dijon mustard
- ⅓ cup olive oil
- salt freshly ground
- black pepper freshly ground
- 8 green onions thinly sliced
- 1 chives thinly sliced, bunch
- ¼ cup parsley chopped fresh leaves
Instructions
- Place potatoes in a large pot of water and bring to a boil. Cook until fork tender and remove from heat, drain and set aside in a bowl.
- While the potatoes are cooking, place the pancetta in a large skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
- Add the diced onion to the pancetta grease, and cook over medium heat until browned.
- Carefully add the vinegar and mustard to the onions and cook for 2 minutes and turn off the heat. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the pancetta, green onions, chives, and parsley. Season with salt and pepper to taste.
Notes
- Bacon can be used as a substitute for pancetta if unavailable.
- Sliced shallots offer a milder alternative to red onions in the recipe.
- If champagne vinegar is not available, white wine vinegar can be used as a replacement.
- This salad is enjoyable served hot, warm, or cold, providing flexibility for different serving occasions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 10g | 20% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 25mg | 8% |
| Sodium | 297mg | 12% |
| Potassium | 1124mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 53mg | 59% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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