Old Fashioned German Potato Salad
User Reviews
5
Old Fashioned German Potato Salad
Description
This Old Fashioned German Potato Salad combines diced red potatoes cooked until tender with crisp diced bacon and softened red onions. The dressing consists of distilled white vinegar, olive oil, granulated sugar, Dijon mustard, salt, and black pepper, which are whisked and warmed in the bacon grease to draw out their flavors before being poured over the potatoes.
The warm dressing absorbs into the potatoes, giving the salad a tangy and slightly sweet taste with savory depth from the bacon and sharpness from the mustard. Fresh chopped parsley is mixed in for color and aromatic freshness. The salad can be enjoyed either hot or chilled, accommodating different serving preferences.
Options for potatoes include Yukon Gold, Yellow, Fingerling, or new/baby potatoes, as long as they have thin skins suitable for eating. Slicing or dicing the potatoes can affect the texture and presentation, with slicing being more traditional. This recipe balances acidity, sweetness, and saltiness for a classic style potato salad.
Ingredients
- 2 pounds red potato or sliced, diced
- 1 pound Bacon diced
- 1 cup red onion 1 medium onion, diced
- 1/4 cup white vinegar distilled
- 1/4 cup olive oil
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup parsley chopped, fresh
Instructions
- Bring a large pot of water to a boil. Add in 2 pounds diced red potatoes and boil until tender, about 10 to 12 minutes. Drain potatoes and place in a large mixing bowl.
- Meanwhile, add 1 pound bacon to a cold large skillet. Heat over medium heat and cook bacon until crisp, stirring occasionally, about 8 to 10 minutes. Use a slotted spoon to remove the bacon from the grease and set aside on a paper-towel lined plate, leaving the hot grease in the pan.
- Add 1 cup diced red onion to the grease and cook 5 minutes until onions are soft. Whisk in 1/4 cup distilled white vinegar, 1/4 cup olive oil, 2 tablespoons granulated sugar, 1 tablespoon Dijon mustard, 1 teaspoon salt, and1/2 teaspoon black pepper until heated through, 1 to 2 minutes.
- Pour sauce over cooked potatoes. Toss with bacon and 1/4 cup chopped fresh parsley. Serve hot, or chill to serve cold.
Notes
- Various thin-skinned potatoes like Yukon Gold and Fingerling can substitute for red potatoes.
- Potatoes may be sliced rather than diced for a more traditional texture and appearance.
- Choose potatoes you enjoy eating with skins on; texture impacts final dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 528kcal | 26% |
| Carbohydrates | 31g | 10% |
| Protein | 12g | 24% |
| Fat | 39g | 60% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 49mg | 16% |
| Sodium | 946mg | 39% |
| Potassium | 878mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 27mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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