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This German potato salad transforms humble spuds into a warm, hearty dish that's nothing like the mayo-based version most Americans know. Tangy, savory, and deeply satisfying, it's the perfect accompaniment to grilled sausages or a star in its own right at any potluck.
The first time I served this at a family gathering, my German grandfather got misty-eyed and told stories about his childhood in Bavaria. Now it's requested at every holiday meal, and I've perfected the bacon-to-potato ratio over countless Sunday dinners.
Ingredients
- Red potatoes: their waxy texture holds up beautifully without turning mushy
- Bacon: use thick-cut for the best flavor and texture
- Red onion: adds a beautiful pop of color and slightly sweeter flavor than yellow onions
- White or cider vinegar: provides that distinctive tanginess; look for unfiltered apple cider vinegar for deeper flavor
- Dijon mustard: adds complexity without overwhelming; choose a grainy German mustard for authenticity
- Chicken or vegetable broth: creates a flavorful dressing base without adding heaviness
- Sugar: just enough to balance the acidity without making it sweet
- Fresh parsley and chives: brighten the rich flavors with herbaceous notes
Step-by-Step Instructions
- Boil the Potatoes:
- Simmer red potatoes with their skins on in generously salted water until just tender when pierced with a knife, about 15-20 minutes depending on size. The key is cooking them until fork-tender but not falling apart. Overcooking will result in mushy salad while undercooking gives an unpleasant texture.
- Prepare the Dressing Base:
- Whisk together broth, vinegar, sugar and mustard until fully combined. This creates the tangy foundation that will absorb into the warm potatoes. The proportions here are crucial—getting the right balance of acid to sweetness makes this salad special.
- Render the Bacon:
- Cook diced bacon in a large skillet over medium heat until perfectly crisp, about 10 minutes. This step requires patience—good bacon rendering creates both crispy bits and the flavorful fat that forms the foundation of the dressing. Save every drop of that liquid gold bacon fat.
- Sauté the Aromatics:
- Cook chopped red onion in the bacon fat for 5 minutes until translucent and slightly caramelized. This softens the raw onion bite while infusing the fat with sweet onion flavor. Add minced garlic and cook just until fragrant, about 30 seconds longer, until you can smell its aroma but before it browns.
- Create the Hot Dressing:
- Pour the broth mixture into the skillet with onions and garlic, scraping up any browned bits from the bottom. These caramelized bits contain concentrated flavor. Simmer until reduced by half, creating an intensely flavored warm dressing that will coat every potato piece.
- Assemble the Salad:
- Gently fold warm potatoes, crispy bacon, and fresh parsley into the hot dressing. The warm potatoes will absorb the flavorful liquid, creating a harmonious blend of textures and tastes. Season with salt and freshly ground black pepper, adjusting to taste.
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My grandmother taught me to leave some potato skins on for texture and nutrition. She always said the secret to perfect German potato salad is patience when rendering the bacon—that fat becomes liquid flavor that transforms every bite of potato into something magical.
The Authentic Touch
German potato salad varies by region, and this version leans toward southern German tradition, specifically Bavarian style. In northern Germany, you might find versions with mayo, but this warm, bacon-dressed style is classic Bavaria. Traditionally served with wursts or schnitzel, it's hearty enough to be a meal with a simple green salad alongside.
Make It Your Own
This recipe welcomes thoughtful adaptations. For a tangy twist, add a tablespoon of capers or chopped dill pickles. Vegetarians can skip the bacon and use olive oil with a dash of smoked paprika for that smoky essence. For a hint of sweetness, thinly sliced green apple makes a surprising and delicious addition that complements the vinegar perfectly.
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Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as the potatoes continue absorbing the dressing. To reheat, warm gently in a skillet over medium-low heat with a splash of broth to refresh the moisture. Avoid microwaving which can make the potatoes tough.
Frequently Asked Questions
- → What makes German potato salad different from American potato salad?
German potato salad is typically served warm and features a vinegar-based dressing made with bacon drippings rather than mayonnaise. It has a tangy, savory profile with crispy bacon pieces mixed throughout, while American versions are usually cold and creamy.
- → Can I make German potato salad ahead of time?
Yes, you can make it ahead, but it's best served warm or at room temperature. If refrigerated, gently reheat in a skillet or microwave with a splash of broth to refresh the flavors and texture.
- → What type of potatoes work best for German potato salad?
Red potatoes are ideal because they hold their shape well after cooking and have a waxy texture that absorbs the dressing without falling apart. Yukon Gold potatoes can be substituted with similar results.
- → Is this dish traditionally served hot or cold?
Traditional German potato salad is served warm or at room temperature, not chilled. This allows the potatoes to better absorb the flavorful dressing and highlights the bacon's crispy texture.
- → What main dishes pair well with German potato salad?
German potato salad pairs excellently with bratwurst, schnitzel, roasted pork, grilled sausages, or any hearty meat dish. It's also wonderful alongside roasted chicken or as part of a traditional German spread.
- → Can I make this vegetarian?
Yes, you can omit the bacon and use vegetable broth. For the bacon's smoky flavor, add a teaspoon of smoked paprika and use olive oil for sautéing the onions and garlic.