If you’re looking for a light, flavorful potato salad recipe, you’ll love this version.
The German potato salad recipe is delicious with the perfect balance of savory potatoes, sweet and tangy dressing, and crunchy bacon bits.
Best of all, it’s really easy to make!
What is German Potato Salad?
This German potato salad is adapted from a family recipe of my friend Tanja from Freistedt, Germany.
- This German potato salad is not the creamy potato salad often served at barbecues and potlucks.
- German potato salad is often served hot or hot, but it’s also delicious cold!
- Dressing is based on soup and vinegar. Light and flavorful.
- There is plenty of smoked bacon for flavoring.
- This quick salad can be made the day before for an extra blend of great flavors.
German potato salad ingredients
potato – Red and yellow potatoes are preferred in this recipe because they don’t need to be peeled and they hold their shape well. You can peel them if you like, but leaving them peeled will give you a little more fiber, color and texture, and save prep time.
bacon – Of course, bacon adds flavor and salt. Fry the onions in the bacon fat. If you don’t have raw bacon, you can use real bacon pieces and cook the onions in salted butter instead.
Dressing – The dressing is pan-fried with the onions and added to the potato salad while still warm. I use white vinegar, but apple cider vinegar works too.
How to make german potato salad
This German potato salad recipe is hearty and filling.
- cut potatoes into bite size pieces (as per recipe below)Cook them well and drain them.
- Fry the bacon until crispy.
- Dressing is bacon drip and onions are fried. Mix remaining dressing ingredients.
- Toss warm potatoes with warm dressing and bacon halves. Garnish with remaining bacon and parsley.
How to store German potato salad
Leftover German potato salad can be stored in a covered container in the refrigerator for up to 4 days. Warm it up a little in the microwave or let it cool and enjoy!
German potato salad does not contain sour cream or mayonnaise and can be frozen. However, once the potatoes are thawed, they will not harden.
Other Potato Salad Favorites
Potato salad is a staple side dish for everything from picnics to family gatherings. There are so many variations, from creamy to tangy. Here are some of our favorites.rnrnrn
Have you eaten this German potato salad? Please leave your rating and comments below!
German potato salad
German Potato Salad is a delicious main dish or a delicious side dish to any main dish. You can enjoy it warm, at room temperature, or even cold!
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Scrub the potatoes (do not peel) and cut the potatoes into bite-sized pieces. Boil salted water in a large pot. Add potatoes and simmer until softened, about 10-15 minutes. Drain well.
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Meanwhile, add bacon to a 10-inch skillet over medium-high heat and fry until crisp. Reduce the heat to medium-low and transfer the bacon to a paper towel-lined plate, leaving the pan greased. Add the onions to the bacon drippings and cook until tender, about 5 minutes.
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Whisk in the broth, vinegar, sugar, salt and pepper. Cook over medium heat for 2-3 minutes while stirring with a whisk.
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In a large bowl, combine warmed potatoes, dressing, parsley, and halves of bacon. Mix and season with additional salt and pepper as desired. Rest for at least an hour before serving.
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Top with remaining crumbled bacon and serve warm or at room temperature.
Use waxy potatoes such as red or Yukon Gold. Baking potatoes and russets are too starchy and will absorb all the dressing.
You can add sweet vinegar, and you can use sweet vinegar juice instead of vinegar and sugar.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Warm it up a little in the microwave or let it cool and enjoy!
calorie: 255 | | carbohydrates: 29g | | protein: 9g | | obesity: 12g | | saturated fat: Fourg | | cholesterol: 19mg | | sodium: 410mg | | potassium: 873mg | | fiber: Fiveg | | sugar: 3g | | Vitamin A: 125IU | | Vitamin C: 24.7mg | | calcium: 63mg | | iron: 6.4mg
Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
course lunch, salad, side dish
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