Authentic German Potato Salad, which is typically warm and vinegar-based, not at all like the American mayonnaise-based versions. It’s great with bratwurst or schnitzel as a side dish.
That’s my mom’s authentic German potato salad recipe. Everyone, German or not, likes it. It is also easy to double. I usually take it on picnics, and we have it at home during special occasions. Never a leftover, and if there’s one, it disappears very fast.
Unlike American potato salads German potato salad is dressed with bacon drippings and vinegar. It’s typically served warm instead of chilled but can be allowed to reach room temperature.
Ingredients:
- 2 lbs (900g) red or Yukon gold potatoes
- 6 slices bacon, chopped
- 1 small onion, finely chopped
- 1/2 cup (120 ml) chicken broth
- 1/3 cup (80 ml) apple cider vinegar
- 1 tablespoon sugar
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley
Instructions:
Boil the Potatoes:
Boil the potatoes with their skin on in a large pot until they are fork-tender. For about 10 to 15 minutes total. Let them cool. Peel, and then slice the potatoes thinly when cooled.
Cook the Bacon:
Cut up bacon in a large skillet over medium heat, cooking until crisp. Remove cooked bacon from the skillet and set aside, leaving the bacon fat in the skillet.
Sauté the Onion:
Add chopped onion and bacon fat to the skillet; sauté 5 minutes, or until the onion is softened and translucent.
Prepare Dressing:
Add chicken broth, vinegar, sugar, Dijon mustard skillet containing onions. Simmer over medium heat, stirring until well blended. Mix with Potatoes:
In a large bowl, pour warm dressing over sliced potatoes. Toss gently to coat potatoes. Stir in crispy bacon and fresh parsley.
Serve Warm:
Potato salad is lovely served warm or at room temperature. It’s just perfect with grilled meats or as part of a German-inspired meal.
Tips:
- For extra flavor: Add some smoked bacon and a bit more vinegar if you like it any tarter.
- Serve with more parsley or chopped green onions sprinkled on top for a fresh finish.
- These flavors of smokiness, tanginess, and savory flavor all wonderfully balance out for this German potato salad!
What are the differences between German potato salad and American potato salad?
German potato salad is typically served warm, tossed in a vinegar-based dressing, while American potato salad is usually cold and may be made with mayonnaise.
Can German potato salad be prepared ahead?
Yes, it can. It may be made ahead of time. Reheat gently over low heat before serving or serve at room temperature.
Can I make a German potato salad with another type of potato?
While red or Yukon gold potatoes are what most people think of in conjunction with German potato salad, you can use any waxy variety that holds up well after cooking. Don’t even think about using starchy varieties like Russets, though just don’t hold together as well.
Is German potato salad served hot or cold?
Traditional German potato salad is best warm, but it’s fine at room temperature too.
Can I add other ingredients to this recipe?
There are other variations that incorporate hard-boiled eggs, pickles, or even celery for added texture and flavor, but traditionally, the recipe is simple: bacon, onions, and potatoes.
What do I serve with German potato salad?
German potato salad easily goes well with sausages like bratwurst schnitzel or roasted meats, which I personally deem it as a good accompaniment to a filling meal.
Can I make this salad vegetarian?
You can omit the bacon; you can use vegetable broth instead of chicken broth if you have a vegetarian German potato salad.
Conclusion:
Genuine German potato salad is a taste experience, so different from the standard mayonnaise-based salads. The piquant dressing with vinegar, crispy bacon, and tender potatoes combines the full spectrum of savory, tangy notes in the best salad. It accompanies robust German dishes, such as bratwurst and schnitzel, wonderfully, and is also a universal side dish for any meal.
Whether you’re making it for a family gathering, or barbecue, or just feel like really tasting a little bit of that classic German taste, this is one recipe that will be sure to become a favorite. Best if consumed warm, and don’t be afraid to mix it up to fit your personal palate.