This Easy German Potato Salad is a warm dish that features tender potatoes in a tangy dressing made with vinegar, mustard, and a hint of sweetness. It’s sure to please everyone!
It’s the perfect side for barbecues or picnics. I love how the flavors come together so nicely—I could go back for seconds, or maybe thirds! Who’s counting? 😂
Plus, it’s simple to make! Just boil, mix, and serve. Trust me, your taste buds will thank you for making this tasty salad!
Key Ingredients & Substitutions
Potatoes: Small red or Yukon gold potatoes work best for this salad due to their creamy texture. If you can’t find these, use any waxy potato like new potatoes or fingerlings. Avoid starchy potatoes like Russets as they can turn mushy.
Bacon: Bacon adds that smoky flavor and crunch. If you want a lighter version or don’t eat pork, try turkey bacon or omit it altogether; just add a bit of olive oil for richness.
Onion: Using a yellow onion gives a nice depth of flavor, but if you prefer a milder taste, go for green onions or leave out the onion entirely.
Apple Cider Vinegar: This is the star of the dressing, giving that tangy punch. White wine vinegar or red wine vinegar can be excellent substitutes if you don’t have apple cider vinegar on hand.
How Do You Boil Potatoes Just Right?
Boiling potatoes might seem simple, but doing it correctly is key to a great salad. Here’s how:
- Start with cold water to ensure even cooking and prevent the outsides from getting mushy while the insides remain hard.
- Add a pinch of salt to your water—this helps flavor the potatoes.
- Check for doneness by piercing with a fork. They should be tender but still hold their shape, around 15-20 minutes.
If you want to speed up the process, cut the potatoes into smaller pieces. Just remember that smaller pieces will cook faster, so keep an eye on them!
Easy German Potato Salad with Tangy Dressing
Ingredients You’ll Need:
For the Salad:
- 2 lbs (about 900g) small red or Yukon gold potatoes
- 6 slices bacon
- 1/2 medium onion, finely chopped
For the Dressing:
- 1/3 cup apple cider vinegar
- 1/4 cup water
- 3 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
For Garnish:
- 2 tablespoons fresh chopped parsley (optional)
How Much Time Will You Need?
This delicious German potato salad will take about 30 minutes to prepare. You’ll spend about 20 minutes boiling the potatoes and about 10 minutes making the dressing and tossing everything together.
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by washing the potatoes thoroughly. Place them in a large pot and cover them with cold water. Add a pinch of salt for flavor. Bring the water to a boil over medium-high heat. Cook the potatoes until they’re tender when pierced with a fork, which should take around 15–20 minutes, depending on their size.
2. Cooking the Bacon:
While the potatoes are cooking, heat a large skillet over medium heat. Add the bacon slices and cook until they’re crispy, which should take about 5–7 minutes. Once cooked, remove the bacon from the skillet and let it drain on paper towels. Don’t forget to save about 2 tablespoons of the bacon fat in the skillet; it adds great flavor!
3. Making the Dressing:
In the same skillet with the reserved bacon fat, add the finely chopped onion. Sauté it over medium heat until softened and translucent, about 3-4 minutes. Now, add the apple cider vinegar, water, sugar, and Dijon mustard to the skillet. Stir everything together and cook until the sugar dissolves and the dressing is warm but not boiling, which should take about 2 minutes. Season with salt and freshly ground black pepper to taste.
4. Combining the Salad:
Once the potatoes are done cooking, drain them and let them cool for a few minutes. While they’re still warm, cut the potatoes into bite-sized pieces and place them in a large mixing bowl. Pour the warm dressing over the potatoes and gently toss everything to coat evenly.
5. Adding Bacon and Garnish:
Finally, crumble the crispy bacon over the potato salad and mix gently to combine. If you’d like, sprinkle some fresh chopped parsley on top for a touch of color and flavor. You can serve this salad warm or at room temperature—perfect for any gathering!
Enjoy this tangy and flavorful German potato salad as a perfect accompaniment to your favorite grilled meats or as a delicious standalone dish!
Can I Use Different Types of Potatoes?
Absolutely! While small red or Yukon gold potatoes are ideal, you can also use other waxy potatoes like new potatoes or fingerlings. Avoid using starchy potatoes like Russets, as they can become mushy in this salad.
Can I Make This Potato Salad Ahead of Time?
Yes! You can prepare the potato salad up to a day in advance. Just follow the recipe, cool the salad to room temperature, store it in an airtight container in the refrigerator, and give it a gentle toss before serving. You may want to add a splash of vinegar to refresh the flavor when you serve it!
What Can I Use Instead of Bacon?
If you’re looking for a bacon alternative, turkey bacon works well and offers a lighter option. For a vegetarian version, simply omit the bacon altogether, and consider adding a bit of olive oil for richness!
How Should I Store Leftover Potato Salad?
Store any leftovers in an airtight container in the refrigerator. This potato salad can be kept for up to 3 days. When you’re ready to eat, you can enjoy it cold, or gently reheat it on the stove if you prefer it warm!
