Easy German Potato Salad with Bacon
Recipe Overview
Overview
This Easy German Potato Salad is a delightful twist on a classic dish that brings together the comforting flavors of crispy bacon and tender potatoes. The recipe starts with Yukon Gold potatoes, which are known for their creamy texture, making them an excellent choice for salads. After boiling the potatoes until tender, they are cut into bite-sized pieces and tossed with a flavorful dressing made from sautéed onions, garlic, vinegar, mustard, and a touch of sugar to balance the acidity.
One of the standout features of this salad is the crispy bacon, which not only adds a savory crunch but also infuses the dish with a smoky flavor. The use of fresh herbs like parsley and dill elevates the dish, providing a burst of freshness that complements the richness of the bacon. It’s a simple yet satisfying side that can be enjoyed warm or chilled, making it versatile for any occasion.
What I love most about this recipe is its make-ahead quality. Preparing it a day in advance allows the flavors to meld beautifully, resulting in a salad that tastes even better the next day. Whether you’re serving it at a family gathering, a potluck, or just as a comforting side for dinner, this German potato salad is sure to impress. It’s a dish that not only satisfies the palate but also evokes a sense of nostalgia for traditional German cuisine.
Recipe Details
Steps & Tips
Wash Yukon Gold or red potatoes, leaving them whole and unpeeled.
Set the potatoes in a pot, cover with 2 inches of water, bring to a boil, then reduce to a low boil and cook for about 20 minutes.
Drain the water and leave the potatoes to cool uncovered for about 30 minutes.
Chop a medium red onion.
Mince some garlic cloves.
Chop fresh parsley and dill.
Chop bacon into half-inch strips.
Put a skillet over medium heat and add a little olive oil.
Sauté the bacon until crispy and browned.
Tip: Use a splatter guard when cooking bacon to keep the stove clean.
Transfer crispy bacon to a plate and keep 4 tablespoons of bacon grease in the pan.
Add onion to the bacon grease and sauté for 3 to 4 minutes until softened.
Add garlic and sauté for another 30 seconds until fragrant.
Pour in vinegar and chicken stock.
Add mustard and sugar to balance the acidity.
Season to taste with salt and freshly cracked black pepper.
Simmer the sauce for 2 minutes until slightly reduced.
While the potatoes are still warm, cut them into bite-sized chunks.
Transfer sliced potatoes back to the pot, add dressing, bacon, and chopped herbs, then toss to combine.
Transfer the salad to a clean bowl for serving.
Tip: Leaving the skins on the potatoes can save time and enhance flavor.
Save a little fresh herbs to garnish the top.
Tip: This salad can be made ahead of time, as it tastes great the next day.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Mustard
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Using Yukon Gold potatoes gives the salad a creamy texture.
- •The salad tastes even better the next day as the flavors meld together.
- •Bacon grease adds a rich flavor to the dressing.
- •Fresh herbs like parsley and dill enhance the salad's freshness.
