German Potato Salad Recipe
User Reviews
5
German Potato Salad Recipe
Description
This German Potato Salad recipe starts with boiling peeled red or Yukon gold potatoes until tender but intact, then draining and placing them in a bowl. Bacon is cooked until crisp, with some fat reserved for cooking diced onions until soft but not browned. A dressing is made by whisking together cider vinegar, Dijon and whole grain mustards, sugar, olive oil, salt, and pepper in the pan until warm and bubbly.
The hot vinaigrette is poured over the warm potatoes, then mixed gently with the crispy bacon, fresh parsley, and scallions. Tossing carefully keeps the potatoes from breaking apart while allowing the flavors to meld. The salad can be served immediately without chilling and works well for gatherings or as a hearty side.
Using waxy potatoes helps retain shape and texture. Pouring dressing over warm potatoes allows better absorption, delivering the distinctive tang and balance of the salad. This preparation offers a classic take on a flavorful warm potato dish.
Ingredients
- 3 pounds potato red potatoes or Yukon gold
- 1 pound Bacon uncooked, cut into large dice
- 1/2 cup onion finely diced
- 1/4 cup parsley chopped (flat-leaf or Italian parsley works best, fresh
- 1/3 cup cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon whole grain mustard
- 2 teaspoon sugar
- 1/3 cup olive oil (or canola oil)
- 1 teaspoon salt
- 1/4 teaspoon black pepper ground
- 2 scallions sliced
Instructions
- Peel and cut the potatoes into bite size pieces and place them in a pot with enough lightly salted water to cover them by 1 inch. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer uncovered, for about 10 -15 minutes or until tender but not falling apart. Drain and transfer the potatoes to a medium bowl.
- Meanwhile, place the bacon in a large skillet and cook until crisp. Remove the crispy bacon from the skillet and place on a paper towel-lined plate.
- Pour off some of the rendered bacon fat from the skillet, reserving about 3 tablespoons. Add the onion to the skillet and cook, over medium-low heat for about 4-5 minutes or until the onions are soft and translucent but not browned.
- Whisk in the vinegar, Dijon mustard, whole grain mustard, sugar, oil, salt and pepper and stir until heated through and a bubbly.
- Pour the dressing over the potatoes and toss gently with the crispy bacon, parsley and scallions. Season to taste and serve warm or at room temperature.
Notes
- Use waxy potatoes like red or Yukon gold to keep the texture firm and avoid mushiness.
- Pour the warm vinaigrette over hot potatoes to help them absorb the flavors effectively.
- Toss the salad gently to maintain the integrity of the potato pieces.
- This potato salad does not require chilling and can be served warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 37mg | 12% |
| Sodium | 700mg | 29% |
| Potassium | 869mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 37mg | 41% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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