German Potato Salad
Ingredients
- 3 lbbaby new potatoes
halved or quartered
- 8 ozpancetta)
small diced (or bacon
- 1 largered onion
diced
- ¼ cchampagne vinegar
- 1 tbspdijon mustard
- ⅓ colive oil
- salt and freshly ground pepper
- 8green onions
thinly sliced
- 1 bunchchives
thinly sliced
- ¼ cchopped fresh parsley leaves
Directions
- 1
Place potatoes in a large pot of water and bring to a boil. Cook until fork tender and remove from heat, drain and set aside in a bowl.
- 2
While the potatoes are cooking, place the pancetta in a large skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
- 3
Add the diced onion to the pancetta grease, and cook over medium heat until browned.
- 4
Carefully add the vinegar and mustard to the onions and cook for 2 minutes and turn off the heat. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the pancetta, green onions, chives, and parsley. Season with salt and pepper to taste.
German Potato Salad
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Based on 35 ratings
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About this Recipe
Your New Favorite Side: Mom's Famous German Potato Salad
Get ready to experience German Potato Salad like never before! Forget the heavy, creamy versions; this recipe is my mom's famous rendition, brimming with bright, tangy flavors that perfectly complement any meal. If you're searching for an authentic, no-mayo hot potato salad that's a true crowd-pleaser, you've found it.
What makes this tangy potato salad stand out? It's all about the irresistible combination of tender baby new potatoes, perfectly crispy pancetta (or bacon!), and a vibrant, zesty vinaigrette made with champagne vinegar and Dijon mustard. The delicate sweetness of diced red onion, along with a generous shower of fresh green onions, chives, and parsley, elevates every bite. This isn't just a side dish; it's a refreshing counterpoint to richer mains, boasting a delightful balance of savory, acidic, and fresh notes.
Tips for the Perfect German Potato Salad
- Potato Perfection: Choose baby new potatoes for their tender texture and thin skins. Be careful not to overcook them; they should be fork-tender but not mushy.
- Crispy Goodness: The pancetta is crucial! Render it slowly until deeply golden and crisp, then use the rendered fat as part of your vinaigrette base for maximum flavor. If you prefer, regular bacon works just as wonderfully.
- Vinegar Vibe: Champagne vinegar offers a delicate, elegant tang. For a slightly bolder flavor, you could experiment with white wine vinegar.
- Fresh Herbs are Key: Don't skimp on the green onions, chives, and parsley. They add incredible freshness and color, making this German potato salad truly sing.
This hot potato salad is incredibly versatile, making it the ideal accompaniment for grilled sausages, roasted chicken, or a backyard barbecue. Ready in just 30 minutes, it's an easy yet impressive dish that will quickly become a family favorite.