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German potato salad is a no-mayo, vinegar-based potato salad that’s traditionally served warm. Baby red potatoes are gently tossed with a tangy, and savory bacon Dijon dressing that’s seriously amazing. It’s perfect for potlucks, parties, barbecues, and of course, Oktoberfest!
Photo: Gayle McLeod
Whenever I want to switch up my classic potato salad routine— this authentic German potato salad with a tangy sweet dressing is a wonderful alternative. It’s perfect for when you’d like a vinegar-based, no-mayo potato salad, but with extra oomph. And that’s all thanks to the deliciously warm bacon vinaigrette, similar to the bacon Dijon dressing in my favorite sautéed carrots recipe.
I first enjoyed German potato salad (many times over) when I lived in Heidelberg, Germany in college, and I’ve been a fan ever since. Traditionally, this “meat and potatoes” recipe combines baby red potatoes with ham or speck (German bacon) and it’s served warm. But I think it’s equally tasty served cold for potlucks and summer cookouts!
So if you need a new potato dish to obsess over, this German potato salad recipe is it. It’s tasty, full of flavor, and will satisfy all your hungry guests.
German Potato Salad Ingredients
Who doesn’t love a simple, yet flavorful side dish? Here are a few things you’ll need for this recipe:
- Potatoes: German potato salads typically use baby red potatoes as they have thinner skin. No peeling is needed here!
- Bacon: The crispy bacon bits are one of the main elements that make this salad so good. I prefer thick-cut bacon.
- Dijon Mustard Vinaigrette: This warm vinaigrette cooked in the pan is a blend of onions, garlic, honey, Dijon mustard, apple cider vinegar, salt, and pepper.
- Fresh herbs: Don’t forget to grab a bundle of parsley! It’s the finishing touch to tie this salad together.
Find the printable recipe with measurements below
How to Make German Potato Salad
Boil and slice the potatoes. Place the potatoes in a large pot and cover them with cold water. Bring to a boil and season the water with salt. Reduce the heat, cover with a lid, and simmer the potatoes for 10 to 15 minutes, or until fork tender, but not overly soft. Drain the water, leaving the potatoes in the pot, and let them steam dry and cool for 5 minutes. Once cooled, slice the potatoes into chunks and place them back in the pot. Usually, I’ll slice the potatoes into quarters for the perfect chunky texture.
Cook the bacon. While the potatoes are cooking, fry the bacon in a large skillet until it’s nice and crispy. Then use a slotted spoon to transfer the bacon to a paper towel-lined plate.
Cook the onion and garlic. Make sure you leave all the bacon grease in the pan! Then add the onion to the skillet and saute for 3 to 4 minutes. Add the garlic and saute for another minute.
Whisk together the vinaigrette ingredients. Add the honey, mustard, salt, and pepper to the skillet. While whisking those ingredients together, pour in the vinegar, and stir for 1 to 2 minutes, until it’s slightly reduced.
Toss everything together. Add the potatoes and crispy bacon back to the pot. Pour the dressing on top and gently toss together. Be careful not to over-mix, as you don’t want a mushy potato salad.
Serve. Add the salad to a large serving bowl and sprinkle the parsley over the salad before serving! Side note: this salad can be served warm or cold! If you want it chilled, just let it sit in the fridge for a few hours before serving.
Storage Tips
- To store for the week: This salad is great if you want to make it ahead of time. It will keep for 4 to 5 days in the fridge.
- Freeze for later: With how good this salad is, you’ll want to make an extra batch for the freezer! Just make sure to let it cool completely before storing it in a freezer-safe container. It will last for up to 3 months.
More Salad Recipes
There’s always room for more salads on the table. Here are a few classics that you can never go wrong with. And if you need even more inspiration, peruse my list of salad recipes!
I hope you love this tasty German potato salad as much as I do. If you make it, let me know your thoughts in the comment box below!
German Potato Salad
This easy German potato salad is the best combination of tender red potatoes, and crispy bacon bits, tossed with a warm honey Dijon vinaigrette.
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Cook the potatoes. Place the potatoes in a large pot and cover them with cold water. Bring to a boil and season the water with salt (about a tablespoon). Reduce the heat, cover with a lid, and simmer the potatoes for 10 to 15 minutes, or until fork tender, but not overly soft. Drain the water, leaving the potatoes in the pot, and let them steam dry and cool for 5 minutes. Once cool to the touch, cut the potatoes into chunks and place them back in the pot.
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Fry the bacon. While the potatoes are cooking, fry the bacon in a large skillet over medium heat. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
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Saute the onion and garlic. Add the onion to the skillet, and saute for 3 to 4 minutes, until softened. Add the garlic and saute for another minute.
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Whisk the dressing together. Add the honey, mustard, salt, and pepper to the skillet. While whisking those ingredients together, pour in the vinegar, and stir for 1 to 2 minutes, until slightly reduced.
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Toss together. Pour the dressing over the chopped potatoes in the pot, add the crispy bacon, and gently toss together (you want the potatoes to stay chunky, and not get too mashed).
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Garnish. Serve warm and garnish with fresh parsley.
- Here are a few substitutions: You can swap the Dijon mustard with wholegrain mustard, and the baby red potatoes with baby white potatoes. Traditionally, processed sugar is also used, but I prefer honey. Maple syrup also works! And for the vinegar, you can also use white vinegar or white wine vinegar.
Calories: 266kcal, Carbohydrates: 33g, Protein: 7g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 19mg, Sodium: 667mg, Potassium: 816mg, Fiber: 3g, Sugar: 9g, Vitamin A: 237IU, Vitamin C: 18mg, Calcium: 32mg, Iron: 2mg
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