German Potato Salad (with Warm Vinegar Dressing)
User Reviews
4.1
German Potato Salad (with Warm Vinegar Dressing)
Description
German Potato Salad (with Warm Vinegar Dressing) starts with quartered red potatoes cooked until tender but firm, retaining their shape and texture. The salad includes cooked bacon pieces for a savory richness and a dressing made from white vinegar, German coarse mustard, sugar, and sautéed yellow onions that add acidity and a touch of sweetness. The warm dressing thickens slightly as it reduces, coating the potatoes evenly. Freshly chopped parsley adds a bright note and garnish. Black pepper seasons the dish subtly.
The salad is served warm, making it a comforting accompaniment to various main dishes, particularly grilled or roasted meats, or as part of a traditional German meal. The use of red potatoes ensures the salad holds together without disintegrating or becoming mushy.
A helpful tip is to slice the bacon when slightly frozen for ease. The stepwise cooking of bacon and onions in the rendered fat builds flavor in the dressing, contributing to the salad's distinctive character.
Ingredients
- 3 ½ to 4 pounds red potatoes quartered, medium size
- kosher salt
- 1 pound Bacon , cut into ½-inch pieces*
- 1 yellow onion minced, large
- 1 cup white vinegar
- 3 tablespoons German mustard coarse or stoneground style
- 2 tablespoons sugar
- ½ cup parsley , chopped
- black pepper freshly ground
Instructions
- Cook the potatoes over high heat in a large saucepan until water comes to a boil. Season generously with about 1 tablespoon of kosher salt. Reduce the heat to medium so that the water is still gently bubbling and cook the potatoes for about 10 minutes or until they are easily pierced with a fork and the skins are barely starting to pull away from the cut edges of the potatoes. Drain the potatoes and cool them until they can be handled. Cut into large dice and add back to the pan you cooked them in to keep warm.
- Meanwhile, cook the sliced bacon in a large skillet over medium heat until browned, about 5-6 minutes stirring occasionally. Transfer the bacon to a plate topped with paper towels to drain.
- Add the onion to the bacon grease and cook for about 3-4 minutes or until the onion is transparent but not brown. Stir in 1 cup water, the white vinegar, mustard, and sugar, and cook for about 5-7 minutes or until the dressing has reduced to about 2 cups.
- Add the potatoes back to the pan with the dressing and toss to coat. Add the chopped bacon and parsley. Season with kosher salt and freshly ground black pepper to taste. Serve warm.
Notes
- Slice bacon while it is somewhat frozen to facilitate easier cutting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 30mg | 10% |
| Sodium | 383mg | 16% |
| Potassium | 851mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 18.5mg | 21% |
| Calcium | 29mg | 3% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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