Discover authentic German Potato Salad, a tangy and flavorful dish perfect for picnics and gatherings. Taste tradition in every bite!
Table of contents
German Potato Salad Recipe
Today, we’re going on a yummy journey all the way to Germany without even leaving our seats. Have you ever heard of German Potato Salad? It’s a special dish that many people love, and I’m going to tell you all about it!
In Germany, there is a type of potato salad that’s a bit different from the ones you might have tried. Instead of being cold and creamy, it’s usually served warm with a tangy twist.
Imagine soft potatoes mixed with some crunchy bits, all wrapped up in a zesty dressing. Sounds mouth-watering, right?
What’s really fun about German Potato Salad is that every family might have their own secret touch. Maybe Grandma adds a pinch of this or a sprinkle of that to make it extra special. It’s like a tasty treasure that gets passed down from one generation to the next.
If you have ever wanted to taste this amazing dish, you’re in luck! Now, you can make it at home!
So why is German Potato Salad so famous? Well, besides being super delicious, it tells a story. A story of families coming together, sharing meals, and making memories. Every time you eat it, you’re tasting a piece of German culture.
I hope you get to try this German Potato Salad recipe soon. And who knows? Maybe you’ll even start a new family tradition with your very own secret touch!
German Potato Salad: Ingredients & Equipment
To make this Potato Salad, you will need …
Ingredients
- Yukon Gold potatoes or New Potatoes – with the skins on
- thick bacon – any brand you like.
- white onion – you can also use a yellow or sweet onion if that’s what you have on hand.
- bouillon, water, Dijon mustard, white wine vinegar, vegetable oil, granulated sugar, salt, and ground black pepper – don’t use yellow mustard for this recipe. You won’t get the right flavor with it. I used Better Than Bouillon Roast Beef Base for this recipe. Apple cider vinegar is also a great choice if you want a milder tang.
- freshly chopped chives
Notes
- Potato Type: Opt for waxy potatoes such as red or Yukon gold. They hold their shape well when cooked and provide a creamy texture.
- Dressing Base: The dressing is primarily vinegar-based, offering a tangy flavor. Apple cider vinegar is most preferred due to its mellow and fruity undertone.
- Sweetness Level: Some recipes add a touch of sugar to balance the vinegar’s acidity. Adjust to your palate; you can even omit the sugar if you prefer a purely tangy flavor.
- Bacon Bits: These add a smoky and savory touch. If you’re preparing a vegetarian version, consider using smoked paprika or liquid smoke for a similar taste.
- Consistency: Unlike the creamy American potato salads, German Potato Salad has a more liquid dressing. However, if it’s too watery, consider reducing the dressing or ensuring the potatoes are well-drained.
- Serving Temperature: Traditionally served warm, but it can also be enjoyed at room temperature or cold. The flavors intensify the next day, making it a great make-ahead dish.
- Add-Ins: Common additions include finely chopped onions or chives. Mustard, especially Dijon or stone-ground, can be used to add depth.
- Broth Variations: Some recipes introduce beef or chicken broth to the dressing, offering a more robust flavor.
- Storage: Best consumed within a few days when stored in the refrigerator. Avoid freezing, as it can affect the potato’s texture.
- Pairings: Complements grilled meats, especially sausages like bratwurst. A good side for picnics, barbecues, or traditional German feasts.
- Regional Touches: Depending on the region in Germany, there might be slight variations in the recipe. For instance, the Northern parts might have a different touch than the Southern ones.
- Taste Adjustments: Continually taste and adjust. Whether you desire more tang, sweetness, or salt, it’s all about striking the right balance for your palate.
Experimenting and tweaking the recipe to your liking is the beauty of cooking. As you make German Potato Salad more often, you’ll find the perfect blend of ingredients that resonate with your taste buds!
Equipment
- knife and cutting board
- pot and utensils – for cooking the potatoes.
- skillet and utensils – for cooking the bacon and onions.
- paper towel-lined plate – to drain the bacon on.
- small bowl and whisk – for combining ingredients.
- large heat resistant bowl and rubber spatula – for mixing.
How to make German Potato Salad
Clean and cook the potatoes. Scrub and clean the skins of the potatoes. Boil the potatoes until they are soft, but still have some density and are not falling apart.
Fry the bacon. Meanwhile, in a skillet, fry the bacon until crispy. Drain on paper towels. Once cooled, chop into pieces.
Cook the onions. Fry the onions in the bacon fat.
Prepare the warm dressing. Mix the broth into the water and add it to the onion mixture allowing it to come to a simmer. Whisk in the mustard, vinegar, oil, sugar, salt and pepper.
Prepare the potatoes. Remove the skins from the potatoes and cut them into slices.
Combine ingredients. Carefully combine the cooked, peeled, and sliced potatoes in a large bowl with the warm dressing and bacon pieces.
Serve. Serve warm.
Hot German Potato Salad: FAQs
This style of potato salad originates from Germany. Each region in Germany might have its own variation, but the warm, tangy dressing is what makes it distinctly German!
While it’s traditionally served warm, many people also enjoy it at room temperature or even cold from the fridge. It’s all about personal preference!
Absolutely! Some folks like to add pickles, hard-boiled eggs, or even fresh herbs. Remember, the best recipes are often the ones you tweak to your taste.
It’s best eaten within 3-4 days if stored in a sealed container in the fridge. Always check for freshness before serving.
The basic ingredients (potatoes, vinegar, bacon, and onions) are gluten-free. However, always check labels if you’re adding store-bought mustard or any other additional ingredients, as some might contain gluten.
This salad pairs wonderfully with grilled meats, sausages (like bratwurst), and even green salads or roasted vegetables.
Yes! Making it a day ahead can even help the flavors meld together. Just remember to reheat it gently if you prefer serving it warm.
Potatoes can release water, especially if they’re overcooked. To avoid this, cook potatoes until just fork-tender and drain them well.
Freezing is not recommended as the texture of the potatoes can change, becoming grainy or mushy upon thawing.
Other recipes you may enjoy
German Potato Salad
Discover authentic German Potato Salad, a tangy and flavorful dish perfect for picnics and gatherings. Taste tradition in every bite!
Ingredients
- 2 pounds (about 8-10) Yukon Gold potatoes, with the skins on and scrubbed clean
- 6-8 slices of thick bacon
- 1/2 cup white onion, diced
- 2 teaspoons Better Than Bouillon Roast Beef Base
- 1/2 cup of water
- 1 tablespoon Dijon mustard
- 4 tablespoons white wine vinegar
- 5 tablespoons vegetable oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt, or more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup freshly chopped chives
Instructions
- Bring a large pot of water to a boil and boil potatoes for about 10-15 minutes. The potatoes should not be overly soft but have some density when pierced with a fork.
- While the potatoes are boiling, add the bacon to a skillet and fry it over medium-high heat until crispy. Remove the bacon from the pan, placing it on a paper towel-lined plate drain. Once cooled, chop it into 1/4-inch pieces.
- With the remaining bacon fat in the frying pan, add the onions and fry until translucent but not browned, about 2 minutes.
- Add the broth and water to the onion mixture allowing it to come to a simmer. Whisk in the mustard, vinegar, oil, sugar, salt, and pepper.
- Transfer the dressing to a heat-resistant bowl or container with a pour spout.
- Gently remove the skins from the potatoes and cut the potatoes into 1/4-inch slices. Carefully place them in a shallow serving bowl.
- Pour the warm dressing over the potatoes, and gently fold in the bacon pieces, trying to keep the potato slices intact as they are fragile at this stage.
- Serve warm.
Notes
- Potato Type: Opt for waxy potatoes such as red or Yukon gold. They hold their shape well when cooked and provide a creamy texture.
- Dressing Base: The dressing is primarily vinegar-based, offering a tangy flavor. Apple cider vinegar is most preferred due to its mellow and fruity undertone.
- Sweetness Level: Some recipes add a touch of sugar to balance the vinegar's acidity. Adjust to your palate; you can even omit the sugar if you prefer a purely tangy flavor.
- Bacon Bits: These add a smoky and savory touch. If you're preparing a vegetarian version, consider using smoked paprika or liquid smoke for a similar taste.
- Consistency: Unlike the creamy American potato salads, German Potato Salad has a more liquid dressing. However, if it's too watery, consider reducing the dressing or ensuring the potatoes are well-drained.
- Serving Temperature: Traditionally served warm, but it can also be enjoyed at room temperature or cold. The flavors intensify the next day, making it a great make-ahead dish.
- Add-Ins: Common additions include finely chopped onions or chives. Mustard, especially Dijon or stone-ground, can be used to add depth.
- Broth Variations: Some recipes introduce beef or chicken broth to the dressing, offering a more robust flavor.
- Storage: Best consumed within a few days when stored in the refrigerator. Avoid freezing, as it can affect the potato's texture.
- Pairings: Complements grilled meats, especially sausages like bratwurst. A good side for picnics, barbecues, or traditional German feasts.
- Regional Touches: Depending on the region in Germany, there might be slight variations in the recipe. For instance, the Northern parts might have a different touch than the Southern ones.
- Taste Adjustments: Continually taste and adjust. Whether you desire more tang, sweetness, or salt, it's all about striking the right balance for your palate.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 183Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 12mgSodium: 458mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 6g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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