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This cozy German potato salad makes a great side with its soft waxy potatoes and crunchy bacon all tossed in a zesty vinegar and mustard mix. It’s awesome for quick family meals or potlucks when you want something filling but light.
I cooked this one day after spotting Yukon Golds at the market and it quickly became a go-to. The blend of tangy and savory makes you wanna grab seconds.
What You Need
- Bacon: adds smoky flavor and a nice crunch
- Fresh parsley: brings a fresh herb punch and some color
- Firm, unblemished potatoes: like Yukon Gold or reds that won’t fall apart
- White vinegar: gives a bright acidity to balance the richness
- Small onion: finely chopped for a mild sweet sharpness
- Mustard: sharpens the dressing and thickens it a bit
- Salt and pepper: for seasoning that ties everything together
How To Make It
- Cook Potatoes:
- Put potatoes into boiling salted water and cook for about 15 to 20 minutes until they’re tender but not mushy. Stick a fork in them to check, they should slide in easily without falling apart. Drain and let cool enough to handle.
- Fry Bacon:
- In a big pan, cook bacon slices over medium heat until crispy and golden. Take them out and drain on paper towels. Keep the bacon fat in the pan.
- Prep Ingredients:
- Cut the crispy bacon into bite-size bits. Slice the warm potatoes into chunks or rounds, making sure they keep their shape.
- Whip Up Dressing:
- Mix the leftover bacon drippings with vinegar and mustard right in the warm pan. This makes a tangy dressing that soaks into the potatoes nicely.
- Mix It All Together:
- Put the potatoes and bacon back in the pan and toss gently so the potatoes soak up the warm dressing.
- Add Final Touches:
- Stir in chopped onion and season well with salt and lots of freshly cracked pepper. Sprinkle chopped parsley over the top for a fresh pop of color and flavor.
My favorite part has got to be the leftover bacon fat. It’s full of flavor and makes the dressing so good. I remember sharing this dish with my family on cold nights, passing the pan so everyone got plenty of that tasty dressing.
Keep It Fresh
Store leftovers in a sealed container in the fridge for up to three days. Warm gently in a pan over low heat to keep potatoes soft and bacon crisp. Adding a splash of vinegar before reheating brightens the flavors back up.
Swaps And Changes
Try turkey bacon or smoked sausage if you want less fat but still want that smoky flavor. If you don’t have white vinegar, apple cider vinegar works well and adds a little fruity twist. Sub shallots for onions if you want a sweeter, milder taste.
Serve With
This salad goes great with grilled sausages, roast chicken, or German schnitzel. Toss in some hard boiled eggs or sprinkle chopped chives for extra protein and fresh taste. Serve with crusty bread to mop up any leftover dressing.
This warm German potato salad is easy and packed with flavor making it a comforting classic you’ll want again and again.
Frequently Asked Cooking Questions
- → Which potatoes work best for this salad?
Potatoes like red or Yukon Gold that stay firm and creamy are perfect here.
- → Can I prepare this salad in advance?
It tastes best when served warm right after making so the potatoes and bacon don’t lose their texture or flavor.
- → How can I get the bacon nice and crispy for the dressing?
Fry the bacon over medium heat in a pan until it’s golden and crunchy. Keep the drippings to mix with your vinegar and mustard.
- → Is there a way to tweak how tangy the dressing is?
You can change the vinegar and mustard amounts to make the dressing less or more tangy depending on what you like.
- → What’s the best garnish to finish this dish?
Chopped fresh parsley is great for a pop of brightness and a fresh herbal kick that cuts through the rich flavors.