How To Prepare German Potato Salad
Creamy potatoes mixed with crispy bacon, and sautéed onions in a delightful, tangy mustard vinaigrette is as delicious as any German potato salad can be.
German potato salad is thought to have originated in Germany and eventually expanded throughout the continent and its colonies. Boiled potatoes are combined with bacon, bacon grease, onions, and a tangy vinaigrette to make this German potato salad.
Tips for making German Potato Salad
It is recommended to serve German potato salad hot or warm.
The best potatoes to use while preparing German potato salad are waxy ones. You can also use the small red potatoes or Yukon gold potatoes.
Although peeled potatoes have been used in this recipe, they are not strictly necessary for the German potato salad.
Two different types of vinegar are incorporated in the vinaigrette in this recipe. Apple cider vinegar is weaker than white vinegar. The use of the two vinegars gives the potato salad a powerful, tangy vinegar flavor while also preventing the white vinegar from overpowering the meal.
5 medium sized Yukon gold potatoes
500 g thick-cut bacon - chopped into small 1/2-inch pieces
2 medium yellow onions, minced
3 cloves garlic, minced
⅓ Cup apple cider vinegar
½ cup white vinegar
¼ cup water
2 tablespoon Dijon mustard
4 tablespoon granulated sugar
¼ cup fresh parsley, minced - plus more for garnishing
Salt and black pepper to season
Put the potatoes in a big pot and fill the pot with enough cold water to cover the potatoes by at least 2 inches.
Bring to a boil over high heat and simmer the potatoes for about 10 minutes, or until they are barely tender when pierced with a fork. The potatoes are definitely overcooked if you see that they are beginning to crumble apart, so you should drain them immediately away.
Carefully transfer the cooked potatoes to a clean baking sheet coated with paper towels or a clean kitchen towel so they may cool off.
In the meantime, slice the bacon into small pieces and place it in a big skillet over medium-high heat.
Reduce the heat to medium-low and cover the bacon once it is heated and sizzling. Cook the bacon chunks until golden and crispy, turning occasionally.
When the bacon is cooked to the desired level of doneness, remove the lid and put the cooked bacon on a platter covered in paper towels. Save a couple of teaspoons of the bacon grease for later use.
Using a paring knife or your fingers, gently peel each potato, the skin may also be left on if you prefer that way. Slice or cut the potatoes into small, uniform cubes.
Reheat your skillet over medium-high heat with the bacon fat still inside then add the diced onion.
Cook the onions until tender and once aromatic, add the minced garlic and stir.
In the meantime, combine the granulated sugar, the mustard, water, apple cider vinegar, and white vinegar in a bowl.
Add the vinegar mixture and the bacon to the sautéed onions. Before adding the potatoes and parsley, combine the mixture until hot then mix thoroughly but gently to blend the salad.
Add salt and pepper to taste and more parsley as a garnish. Enjoy your German potato salad.
Enjoy this warm German potato salad recipe at your upcoming picnic, potluck, or family barbecue as the perfect side dish. German potato salad is most frequently served warm as a side dish to your preferred chicken, steak, or pork chops.