About the Recipe
Bold, Tangy Flavor: The warm vinegar-based dressing adds a delicious tang that contrasts beautifully with the creamy potatoes, creating a uniquely flavorful salad.
Perfect for Any Season: This salad can be enjoyed warm in the cooler months or at room temperature during summer barbecues, making it a year-round favorite.
Hearty and Satisfying: With the addition of bacon and onions, this salad is filling enough to serve as a main or a hearty side dish.
Simple Ingredients, Big Flavor: Made with pantry staples like vinegar, mustard, and potatoes, this salad offers impressive flavor with minimal ingredients.
Ideal for Gatherings: Its bold flavors and easy preparation make it an excellent choice for picnics, potlucks, or family dinners, where it’s sure to stand out.
Great Make-Ahead Dish: This salad can be prepared ahead and reheated before serving, allowing the flavors to meld and making it a convenient dish for busy days.
What You'll Love
Ingredients
For the salad:
2 pounds red potatoes
6 slices bacon
1 small onion, finely chopped
1/2 cup chicken broth
1/4 cup apple cider vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
Salt and black pepper to taste
1/2 cup chopped cornichons
Chopped fresh parsley or chives for garnish
Optional Additions
4 hard boiled eggs
1/2 cup Mayonnaise (for a creamier dressing)
Preparation
Wash the potatoes and place them in a large pot. Cover them with water and add a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain and let cool slightly.
While the potatoes are cooking, fry the bacon in a skillet over medium heat until crisp. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces and set aside.
In the same skillet with the bacon drippings, add the chopped onion and cook until softened, about 5 minutes.
In a small bowl, whisk together the chicken broth, apple cider vinegar, sugar, and Dijon mustard (for a creamier dressing, add mayonnaise).
Once the potatoes are cool enough to handle, slice them into rounds or cubes and place them in a large bowl.
Pour the vinegar mixture over the warm potatoes. Add the cooked onions and crumbled bacon (if adding in hard boiled eggs, add them here the addition of eggs will also add a slight creaminess to the overall texture of this salad). Gently toss to combine, being careful not to break up the potatoes too much. Season with salt and black pepper to taste.
Let the salad sit at room temperature for at least 30 minutes before serving, allowing the flavors to meld together.
Garnish with chopped fresh parsley before serving.
What’s the difference between German potato salad and traditional potato salad? German potato salad is typically made with a warm vinegar-based dressing instead of a mayonnaise-based one, giving it a tangy flavor. It also often includes bacon and onions for added richness.
Can I serve German potato salad cold? While traditionally served warm, German potato salad can be enjoyed cold or at room temperature. The flavors deepen as it sits, making it a versatile option for various occasions.
What type of potatoes work best for German potato salad? Waxy potatoes like red or Yukon Gold hold their shape well and have a creamy texture, making them ideal for this salad. Avoid starchy potatoes like Russets, as they may break apart.
How long does German potato salad last? Stored in an airtight container in the refrigerator, it lasts up to 3-4 days. Reheat gently on the stovetop or in the microwave if you prefer it warm.
Can I make it vegetarian? Absolutely! Skip the bacon or substitute it with smoked paprika or a vegetarian bacon alternative for a similar smoky flavor.