Authentic German Potato Salad Recipe

Introduction

Authentic German Potato Salad is a warm and tangy side dish that perfectly balances crispy bacon with tender potatoes and a flavorful vinegar dressing. It’s a comforting classic that pairs beautifully with grilled meats or can stand alone as a satisfying snack.

Ingredients

• 3 cups diced peeled potatoes
• 4 slices bacon
• 1 small onion, diced
• ¼ cup white vinegar
• 2 tablespoons water
• 1 ½ tablespoons white sugar, or more to taste
• 1 teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley

Instructions

1. Step 1: Place diced potatoes in a large pot and add enough water to cover by 1 to 2 inches. Bring to a boil and cook potatoes until they can be easily pierced with a fork, about 10 minutes. Drain and set aside to cool slightly.
2. Step 2: While potatoes cook, fry the bacon in a large, deep skillet over medium-high heat until crisp, about 10 to 12 minutes, turning as needed. Remove bacon and place on paper towels to drain. Once cool, crumble the bacon, leaving the drippings in the skillet.
3. Step 3: Cook the diced onion in the bacon grease over medium heat until browned and softened, about 6 to 8 minutes.
4. Step 4: Add white vinegar, sugar, water, salt, and pepper to the skillet with the onions. Bring the mixture to a boil to combine the flavors.
5. Step 5: Add the cooked potatoes and half of the crumbled bacon to the skillet. Stir gently and cook until everything is heated through, about 3 to 4 minutes.
6. Step 6: Transfer the warm potato salad to a serving dish. Sprinkle the remaining bacon over the top and garnish with chopped fresh parsley. Serve warm for the best flavor.

Tips & Variations

• Use waxy potatoes like Yukon Gold or red potatoes for a creamier texture that holds its shape better.
• Add a bit of Dijon mustard to the vinegar mixture for an extra tangy kick.
• For a smoky depth, try substituting half the bacon with diced smoked sausage.

Storage

Store leftover German potato salad in an airtight container in the refrigerator for up to 3 days. It can be gently reheated in a skillet or microwave, but it is also delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, you can prepare it a few hours ahead and keep it warm or refrigerate and gently reheat before serving. The flavors often improve when rested.

What type of potatoes work best for this recipe?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well when boiled and offer the best texture for this warm salad.

Authentic German Potato Salad Recipe

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This Authentic German Potato Salad is a flavorful and hearty side dish featuring tender diced potatoes tossed in a tangy vinegar-based dressing with crispy bacon, sautéed onions, and fresh parsley. Served warm, this classic recipe perfectly balances savory, sweet, and tangy elements for a comforting and traditional German treat.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: German

Ingredients

Scale 1x2x3x

Potatoes

• 3 cups diced peeled potatoes

Bacon and Vegetables

• 4 slices bacon
• 1 small onion, diced

Dressing

• ¼ cup white vinegar
• 2 tablespoons water
• 1 ½ tablespoons white sugar, or more to taste
• 1 teaspoon salt
• ⅛ teaspoon ground black pepper

Garnish

• 1 tablespoon chopped fresh parsley

Instructions

1. Prepare the potatoes: Place diced peeled potatoes in a large pot and add enough water to cover them by 1 to 2 inches. Bring the water to a boil over high heat and cook the potatoes until they are easily pierced with a fork, about 10 minutes. Drain the potatoes and set them aside to cool slightly.
2. Cook the bacon: While the potatoes are cooking, place the bacon slices in a large deep skillet over medium-high heat. Fry the bacon until browned and crisp, turning occasionally for even cooking, approximately 10 to 12 minutes. Remove the bacon and set it on paper towels to drain excess fat, then crumble when cool enough to handle. Leave the bacon grease in the skillet.
3. Sauté the onion: Add the diced onion to the bacon grease in the skillet and cook over medium heat until browned and tender, about 6 to 8 minutes. Stir occasionally to prevent burning.
4. Make the dressing: To the skillet with cooked onions, add white vinegar, sugar, water, salt, and ground black pepper. Bring this mixture to a boil over medium heat, stirring to dissolve the sugar and incorporate flavors.
5. Combine potatoes and bacon: Once the dressing mixture is boiling, add the cooked potatoes and half of the crumbled bacon to the skillet. Stir gently and cook everything together until heated through, about 3 to 4 minutes.
6. Serve: Transfer the warm potato salad to a serving dish. Sprinkle the remaining crumbled bacon on top and garnish with chopped fresh parsley. Serve the salad warm for the best flavor and texture.

Notes

• Use waxy potatoes like red or Yukon gold for best texture.
• Adjust sugar amount to balance the tanginess based on personal preference.
• Serve this salad warm rather than chilled for the authentic German experience.
• Leftovers can be refrigerated and gently reheated before serving.
• For a smoky flavor, you can substitute bacon with smoked pancetta.
• This salad pairs beautifully with grilled sausages or roasted meats.

Keywords: German potato salad, authentic potato salad, bacon potato salad, warm potato salad, traditional German recipe