German Potato Salad Recipe
User Reviews
5
German Potato Salad Recipe
Description
German Potato Salad Recipe features baby potatoes boiled until just tender, then sliced thin to soak in a warm dressing made with bacon grease, vinegar, and a balance of granulated and brown sugars. The method thickens the dressing slightly as it cooks with chopped onions in the bacon grease, infusing sweetness and fat. Chopped crispy bacon adds crunchy texture and smoky flavor throughout the salad. Minced chives garnish the dish, contributing a mild oniony freshness that lifts the richness.
The salad’s flavor is a balance of tangy, savory, and slightly sweet notes, combined with contrasting textures of tender potato slices and crisp bacon bits. The warm potato slices readily absorb the flavorful dressing ensuring each bite delivers a comforting depth. The mustard adds subtle sharpness that supports the vinegar’s brightness.
This versatile potato salad is typically served warm or at room temperature alongside barbecue, sausages, or as part of a classic German meal. Its hearty components make it suitable for gatherings or everyday dinners.
Ingredients
- 2 pounds baby potato
- 1/2 pound Bacon
- 1 yellow onion medium, finely chopped
- 1/3 cup apple cider vinegar
- 1 Tablespoons granulated sugar
- 2 Tablespoon brown sugar
- 2 Dijon mustard 1/2 tablespoons
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons chives minced, for garnish
Instructions
- Place the potatoes in a large pot of lightly salted water. Bring to boil over medium-high heat and cook for about 13 to 15 minutes or until potatoes are tender when pierced with a fork.
- Drain potatoes and quickly run them under cold water until cool to the touch. Then transfer to a cutting board and carefully slice into 1/4-inch rounds. Set aside.
- In a large skillet over medium-high heat, cook the bacon until crispy on both sides, about 6 minutes total. Once crisp, place on a paper towel-lined plate to cool for a minute. Then transfer to a cutting board and roughly chop into small pieces. Drain about half of the bacon grease from the pan, then place the pan back over medium heat.
- Add the onion into the skillet with the remaining bacon grease and cook until translucent, stirring occasionally, about 5 minutes.
- In a spouted measuring cup combine the the apple cider vinegar, both sugars, dijon mustard, salt and pepper, and stir until well combined. Pour into the skillet and cook, stirring occasionally, for 3 minutes, or until bubbling and slightly thickened.
- Add in 1/4 cup of the bacon and the sliced potatoes and toss to coat. Cook for 1 minute, then transfer to a serving dish.
- Top with the remains crumbled bacon and chives. Serve warm.
User Reviews
Overall Rating
5
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