Old-Fashioned German Potato Salad Recipe
User Reviews
4.8
Old-Fashioned German Potato Salad Recipe
Description
The recipe begins by boiling red potatoes until fork-tender, then peeling and cutting them into bite-sized pieces. Bacon is cooked to crispness, leaving flavorful drippings in the pan. Onions and garlic are sautéed in the drippings to build the dressing’s base. Chicken broth, white vinegar, mustard, sugar, salt, and pepper are added and simmered until slightly reduced to concentrate flavors.
Potatoes are then combined with the warm dressing and olive oil to ensure even coating. The contrast between soft potatoes and the tangy, slightly sweet dressing, along with crispy bacon pieces, creates a balanced texture and flavor profile. Optional toppings of parsley or chives add freshness.
This salad is a traditional German side dish well suited for serving alongside grilled meats, roasted chicken, or at picnics and gatherings. It can be made ahead and stored refrigerated for several days, making it practical for meal prep or entertaining.
Storing leftovers in an airtight container will keep the salad fresh for up to five days, and freezing is possible for three months, though texture will change. Reheat gently or serve chilled as preferred.
Ingredients
- 2 lbs. potato red
- 6 oz. Bacon coarsely chopped
- 1 cup sweet onion finely chopped
- 3 garlic finely minced, cloves
- ¾ cup chicken broth
- ¼ cup white vinegar distilled
- 2 tsp. Dijon mustard NOT yellow!
- 2 tsp. sugar to taste
- 1 tsp. salt to taste
- ¼ tsp. black pepper to taste
- 2 Tbsp. olive oil
Optional toppings:
- flat-leaf parsley finely chopped
- chives finely chopped
Instructions
- Add potatoes to a large pot and cover with one inch of water. Boil for , until fork tender, about 15-20 minutes. Drain and set aside to cool, 10-15 minutes.
- Meanwhile, cook bacon in a large skillet over medium heat for 7-8 minutes. Remove the bacon from the skillet using a slotted spoon, leaving the drippings in the skillet. Keep the skillet on medium heat and add the chopped onion. Cook until tender, about 2-3 minutes, stirring often. Add the garlic and continue cooking for an additional 30 seconds, or until the garlic becomes fragrant.
- Peel the potatoes and cut them into ½-inch chunks.
- Pour in the broth and vinegar and add the mustard, sugar, salt, and pepper. Whisk until well combined. Bring the sauce to a boil and then reduce heat to low. Simmer for 5 minutes, or until the liquid has reduced by half. Remove from heat.
- Add the potatoes to the vinegar mixture along with the oil and toss until they are completely coated. Transfer the potatoes to a serving platter. Finely chop the cooked bacon and then sprinkle it over the potatoes along with fresh parsley or chives, if desired. Enjoy!
Notes
- This potato salad can be fully prepared ahead and refrigerated for up to 2 days before serving.
- Store leftovers in airtight containers refrigerated for up to 5 days.
- Freeze tightly wrapped for up to 3 months; thaw in fridge before reheating gently on stovetop or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 496mg | 21% |
| Potassium | 600mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 12mg | 13% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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