This Old-Fashioned German Potato Salad is warm and chunky, made with tender potatoes, crispy bacon, and a tangy vinegar dressing. Perfect for picnics or family dinners!
You know it’s a hit when even the last scoop disappears. I can’t resist sneaking a little extra while cooking—who can? 🌟
It’s super easy to make! Just boil the potatoes, fry the bacon, and mix it all up. I love serving it warm; it just tastes like home!
Ingredients & Substitutions
Potatoes: I recommend using small Yukon Gold or red potatoes. They have a great creamy texture. If you’re in a pinch, you can substitute with other waxy potatoes like new potatoes or fingerlings. Just avoid starchy ones, as they won’t hold up as well.
Bacon: For that smoky flavor, bacon is key. If you prefer a vegetarian option, try using smoked tempeh or liquid smoke for a similar taste. I’ve also enjoyed using turkey bacon for a leaner take, but make sure to cook it until crispy!
Apple Cider Vinegar: This adds tanginess to the salad. If you don’t have it on hand, white wine vinegar or rice vinegar can work as a substitute. Just choose something with a mild taste, as you don’t want it overpowering the other flavors.
Fresh Chives: Chives give a lovely oniony flavor. If you don’t have chives, you can use finely chopped green onions or parsley. I’ve even mixed in dill for a herby twist, which pairs well with the potatoes!
How Do You Get Those Potatoes Just Right?
Cooking the potatoes is the first step that really makes a difference. To get them fork-tender without turning mushy, follow these tips:
- Start with cold salted water. This helps the potatoes cook evenly.
- Once boiling, keep an eye on the clock. It usually takes about 15-20 minutes, depending on size. Test them by piercing with a fork; they should be tender but not falling apart.
- After draining, let them cool slightly before cutting to avoid burning your hands. Cut into bite-size pieces for even mixing later.
These steps ensure you achieve perfect potatoes that hold their shape and texture in your salad! Enjoy making your Old-Fashioned German Potato Salad!
Old-Fashioned German Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds small potatoes (Yukon Gold or red)
- 6 slices of bacon
- 1/2 cup onion, finely chopped
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/4 cup fresh chives, chopped
- Optional: 1/2 cup sour cream or crumbled feta cheese (for creaminess)
How Much Time Will You Need?
This delicious German Potato Salad takes about 30 minutes to prepare and cook. You’ll spend about 15-20 minutes boiling and cooling the potatoes, and 10-15 minutes frying the bacon and making the dressing. The best part is, it can be served warm or at room temperature!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the small potatoes into a large pot and covering them with cold salted water. Bring the pot to a boil and cook the potatoes until they’re fork-tender, which should take about 15-20 minutes. Once they’re done, drain the water and let the potatoes cool slightly. When they are cool enough to handle, cut them into bite-sized pieces.
2. Cook the Bacon:
Next, heat a skillet over medium heat and add the bacon slices. Cook until they become crispy. Once crispy, remove the bacon from the skillet and crumble it into small pieces. Don’t forget to reserve about 2 tablespoons of the bacon fat left in the skillet!
3. Sauté the Onions:
In the same skillet where the bacon was cooked, add the finely chopped onion to the reserved bacon fat. Sauté the onion for about 5 minutes, or until it becomes softened and slightly translucent.
4. Make the Dressing:
Now it’s time to create your dressing! Add the apple cider vinegar, Dijon mustard, sugar, salt, and pepper to the sautéed onions. Stir everything together and let it simmer for 1-2 minutes. This allows all those delightful flavors to combine beautifully!
5. Combine Ingredients:
In a large mixing bowl, gently toss the warm cut potatoes with the dressing and sautéed onions. Then, sprinkle in the crumbled bacon and mix everything together gently so that the potatoes don’t break apart.
6. Finish with Chives:
Finally, fold in the fresh chopped chives and, if you’d like a creamier texture, add in the optional sour cream or crumbled feta cheese. This adds an incredible richness to your salad!
7. Serve:
Now it’s time to enjoy your Old-Fashioned German Potato Salad! You can serve it warm or let it cool to room temperature—either way, it’s delicious. Bon appétit!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold or red potatoes are traditional, you can use other waxy potatoes like new potatoes or fingerling potatoes for a similar texture. Just avoid starchy potatoes, like Russets, as they can become overly mushy.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, skip the bacon and use a tablespoon of olive oil in place of the bacon fat for sautéing the onions. You can add smoked paprika to mimic the smoky flavor of bacon if you’d like!
Can I Prepare This Salad in Advance?
Yes, you can prepare the salad a few hours ahead of time! Just keep it covered in the fridge after mixing. For the best flavor, serve it at room temperature, so take it out to warm up for about 30 minutes before serving.
What is the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you used sour cream, the salad may get watery; just give it a gentle stir before serving again. Reheating isn’t necessary, as this salad is great cold or at room temperature!
