German Potato Salad
Ingredients
- 2 pounds red potatoes
- 1 teaspoon salt
for boiling the potatoes
- 12 ounces bacon
- 1/3 cup apple cider vinegar
- 1 to 3 tablespoons granulated sugar*
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
for seasoning the potato salad
- Freshly ground black pepper
- 1 tablespoon minced fresh garlic
about 3 cloves
- 1/2 cup chopped fresh parsley
Directions
- 1
Scrub the potatoes and cut any large potatoes in half so that all of the potatoes are approximately equally sized. Place the potatoes in a large pot and cover with cold water. Bring to a boil and stir in 1 teaspoon of salt. Reduce heat and simmer the potatoes for 15 to 20 minutes or until tender when stabbed with a fork. Drain the water. Leaving the potatoes in the pot, return the pot to the still-hot (but turned off) burner. Leave the lid off of the pot and allow the potatoes to steam dry for a couple minutes.
- 2
Set another large pot over medium heat and, using kitchen shears, cut the bacon strips into approximately 1-inch pieces directly into the pot. Cook the bacon, stirring occasionally, until crispy. While the bacon is cooking, cut the potatoes into 1/2-inch thick slices, cutting any extremely large slices in half. Set aside. Once the bacon is done, remove the pot from the stove and use a slotted spoon to remove the bacon pieces to a plate or bowl while leaving the bacon grease in the pot (I had about 1/4 cup).
- 3
Slowly and carefully add vinegar, sugar*, Dijon, salt, and pepper to the pot of bacon grease. Place the pot back on the burner, bring the mixture to a simmer, and stir for a couple of minutes. Stir the minced garlic into the mixture and cook for 30 seconds to 1 minute, until the garlic starts to turn a light golden.
- 4
Remove the pot from the heat and toss in the sliced potatoes, gently mixing until potatoes have absorbed all of the liquid. Carefully fold in the cooked bacon pieces and chopped parsley.
- 5
Transfer the potato salad to a serving dish and serve hot or warm. Potato salad should not sit at room temperature for more than two hours before refrigerating any leftovers.
German Potato Salad
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About this Recipe
Craving a potato salad that breaks from the creamy mold and delivers bold, tangy flavors? This German Potato Salad recipe is your answer, offering a delightful twist that’s perfect for everything from backyard barbecues to festive Oktoberfest celebrations.
What makes this German Potato Salad truly stand out is its signature hot preparation and tangy dressing. Unlike its mayonnaise-based cousins, this recipe features tender red potatoes infused with the savory richness of bacon and brightened by a zesty apple cider vinegar dressing. It's a harmonious blend of textures and tastes that elevates the humble potato to a starring role on your plate.
When you dive into a serving of this exceptional side dish, you'll experience tender red potatoes, each piece coated in a robust, savory-sweet, and distinctly tangy dressing. The crisp bits of bacon add a crucial textural contrast and deep, smoky notes, while fresh garlic and parsley provide aromatic freshness that ties everything together. It's a comforting yet vibrant dish, designed to be served warm, making it a fantastic companion to grilled meats or hearty sausages.
Customizing this hot potato salad is straightforward. The recipe allows for adjusting the granulated sugar to your preference, letting you dial in the perfect balance of sweet and tangy. While bacon is a star, you could explore different cured meats for a slightly varied flavor profile if you wish, always ensuring to render the fat for that essential dressing base. For an extra pop of color and freshness, you might consider other fresh herbs alongside the specified parsley.
This German Potato Salad is an ideal choice for gatherings that call for a unique and memorable side. It shines at summer grilling events, potlucks, and, of course, as an authentic accompaniment to any Oktoberfest feast. Serve it warm alongside your favorite main dishes for a truly satisfying meal.