German Potato Salad
Discover authentic German Potato Salad, a tangy and flavorful dish perfect for picnics and gatherings. Taste tradition in every bite!
Servings: 8 servings
Equipment
Ingredients
- 2 pounds Yukon Gold potatoes, with the skins on and scrubbed clean about 8-10
- 6 - 8 slices thick bacon
- ½ cup white onion diced
- 2 teaspoons Better Than Bouillon Roast Beef Base
- ½ cup water
- 1 tablespoon Dijon mustard
- 4 tablespoons white wine vinegar
- 5 tablespoons vegetable oil
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt or more to taste
- ¼ teaspoon freshly ground black pepper
- ¼ 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.
Nutrition
Calories: 285kcal | Carbohydrates: 22g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 473mg | Potassium: 558mg | Fiber: 3g | Sugar: 2g | Vitamin A: 69IU | Vitamin C: 24mg | Calcium: 21mg | Iron: 1mg
