Introduction
This warm, savory German Potato Salad is a world away from its mayo-based cousins. The tangy, bacon-infused dressing soaks into tender potatoes while they’re still warm, creating a flavor-packed side dish that’s perfect for cookouts and hearty meals.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Ingredients
- 2 lb red potatoes
- 1/2 cup purple onion (diced, aka red onion)
- 6 strips bacon (cut into 1 inch pieces, you can use anywhere between 5-8 strips of bacon)
- 2 cloves garlic (minced)
- 1/4 cup apple cider vinegar
- 1/4 cup beef broth
- 1 Tbsp dijon mustard
- 2 Tbsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Scrub the red potatoes and cut them into 3/4-inch cubes.
- Place the cubed potatoes in a pot, cover with cold water, and bring to a boil. Cook for 10-15 minutes until just fork-tender. Drain and set aside.
- While the potatoes cook, cook the bacon pieces in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of bacon fat in the skillet.
- Add the diced purple onion to the skillet and cook in the bacon fat over medium heat for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
- Carefully pour in the apple cider vinegar and beef broth, scraping up any browned bits from the bottom of the pan. Whisk in the dijon mustard, sugar, salt, and pepper.
- Bring the dressing to a simmer and let it cook for 2-3 minutes until slightly thickened.
- Add the drained warm potatoes and the reserved crispy bacon to the skillet. Gently toss everything together until the potatoes are evenly coated in the warm dressing.
- Serve immediately while warm.
Variations
- Extra Tangy: For a brighter flavor, toss the hot, drained potatoes with a splash of the apple cider vinegar before adding the warm dressing.
- Herb Garden: Stir in a handful of fresh chopped parsley, chives, or dill right before serving for a fresh pop of color and flavor.
- Mashed-In Style: For a thicker, more cohesive salad, lightly mash a small portion of the cooked potatoes as you mix them into the dressing.
- Garnish & Serve: Turn it into a main dish by serving it warm alongside grilled bratwurst or sausages, or top with extra fresh onion for crunch.
Tips for Success
- Cut the potatoes into uniform pieces so they cook evenly and are all ready at the same time.
- Don’t overcook the potatoes. They should be tender but still hold their shape when pierced with a fork.
- Make sure to dress the potatoes while they are still warm, as they will absorb the flavorful dressing much better.
- Taste and adjust the seasoning at the end. You might want an extra pinch of salt or a small extra splash of vinegar to suit your preference.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to refresh the dressing, or in the microwave in 30-second intervals, stirring in between.
FAQ
Can I use another type of potato?
Yes, while red potatoes are ideal, you can use Yukon Golds. Avoid russets, as they tend to fall apart.
Can I make this vegetarian?
Absolutely. Omit the bacon and use 2 tablespoons of olive or vegetable oil to cook the onions. Use vegetable broth instead of beef broth.
Is this salad served hot or cold?
Traditional German Potato Salad is served warm or at room temperature, not cold.
Why is my salad a bit watery?
This usually happens if the potatoes are overcooked and start to break down, or if they are dressed while cold. Ensure they are just tender and still warm.
Can I make it ahead of time?
You can prep components ahead (cook bacon, chop onions, etc.), but for best texture and flavor, combine everything just before serving.
Can I use white vinegar instead of apple cider vinegar?
Yes, but the flavor will be sharper and less nuanced. Apple cider vinegar provides a characteristic mild fruitiness.
