Description
German Potato Salad with Bacon
Ingredients:
1 kg (2.2 lbs) small potatoes, boiled and diced
6 strips of bacon, cooked and crumbled
1/4 cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
Dressing:
1/4 cup apple cider vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 teaspoon sugar
Salt and black pepper to taste
Instructions:
1. Prepare Ingredients:
Boil the potatoes until tender, drain, and let cool slightly before dicing.
Cook bacon until crispy, crumble it, and set aside.
2. Sauté Onion:
In the same pan used for the bacon, sauté the onions for 2-3 minutes until softened.
3. Make the Dressing:
In a bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, sugar, salt, and black pepper.
4. Combine Ingredients:
In a large mixing bowl, combine the potatoes, bacon, sautéed onions, and fresh parsley. Pour the dressing over the mixture and gently toss to coat.
5. Serve:
Serve warm or at room temperature for the best flavor.
Enjoy this hearty and tangy German potato salad!
#GermanPotatoSalad #BaconDelight
Step-by-Step Guide
1. Cook the Potatoes: Place whole, unpeeled potatoes in a large pot of salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until easily pierced with a fork. Drain and let them cool just enough to handle before dicing into bite-sized pieces.
2. Crisp the Bacon: In a large skillet over medium heat, cook the bacon strips until very crispy. Transfer to a paper towel-lined plate, reserving about 1 tablespoon of the bacon fat in the pan. Crumble the bacon once cooled.
3. Sauté the Aromatics: Add the finely chopped red onion to the skillet with the reserved bacon fat. Cook over medium heat for 2-3 minutes, just until softened and fragrant. This infuses the onions with smoky flavor.
4. Emulsify the Dressing: In a small bowl or jar, vigorously whisk together the apple cider vinegar, olive oil, Dijon mustard, sugar, salt, and pepper until the mixture is fully combined and slightly thickened.
5. Combine While Warm: In a large serving bowl, combine the warm diced potatoes, crumbled bacon, sautéed onions (with their fat), and fresh parsley. Pour the dressing over the top and toss gently but thoroughly to ensure every piece is coated. The warm potatoes will best absorb the dressing.
Serving Suggestions
This salad is incredibly versatile. Serve it warm alongside grilled bratwurst, sausages, or pork chops for a classic German meal. It also makes a fantastic side for roasted chicken or a hearty addition to a picnic or potluck. For a complete plate, add a side of tangy sauerkraut and a crisp, green salad.
How-to Summary
Boil and dice potatoes. Cook and crumble bacon, then sauté onions in the bacon fat. Whisk vinegar, oil, mustard, sugar, salt, and pepper for the dressing. Combine all ingredients in a bowl while the potatoes are still warm and toss gently with the dressing. Serve warm.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but for best texture and flavor, prepare the components separately. Combine the dressed potatoes, bacon, and onions no more than 1-2 hours before serving to prevent sogginess.
What type of potato is best? Waxy potatoes like Yukon Gold, Red Bliss, or fingerlings hold their shape beautifully after boiling and provide the ideal creamy-yet-firm texture.
Is there a substitute for bacon? For a vegetarian version, omit the bacon. Use 2 tablespoons of butter or olive oil to sauté the onions, and consider adding a teaspoon of smoked paprika to the dressing for a smoky note.
Can I use a different vinegar? Apple cider vinegar is traditional for its fruity tang, but white wine vinegar is an excellent substitute. Avoid balsamic or red wine vinegar as they will overpower the other flavors.
Why serve it warm? German potato salad is traditionally served warm so the potatoes readily absorb the flavorful dressing, creating a more cohesive and rich dish compared to a cold, mayonnaise-based salad.
Common Mistakes to Avoid
- Overcooking the Potatoes: This causes them to become mushy and fall apart when tossed. Cook just until fork-tender.
- Skipping the Bacon Fat: Sautéing the onions in the reserved bacon fat is crucial for building deep, savory flavor throughout the salad.
- Adding Dressing to Cold Potatoes: The dressing will not be absorbed properly, resulting in a pool at the bottom of the bowl and bland potatoes.
- Over-mixing: Toss the salad gently to maintain the integrity of the potato pieces and prevent a mashed consistency.
Conclusion
This German Potato Salad with Bacon offers a delightful departure from creamy versions, featuring a vibrant, tangy dressing and the rich, smoky crunch of bacon. By following the step-by-step guide and avoiding common pitfalls, you can create a reliably delicious and crowd-pleasing side dish. Its warm, comforting flavors make it a perfect companion for a wide range of meals, ensuring it becomes a cherished recipe in your collection.