This Classic German Potato Salad is a warm, hearty dish made with tender potatoes and crispy bacon. The warm bacon dressing adds a tasty kick that will have everyone coming back for seconds!
I love how the warm dressing makes the potatoes extra flavorful. Plus, it’s a great side dish for any meal. Just be ready to fight over the last helping! 🥔🥓
Key Ingredients & Substitutions
Waxy Potatoes: Using waxy potatoes like Yukon Gold or red potatoes is key as they hold their shape and have a great texture. If you can’t find them, you can use all-purpose potatoes, though they may become a bit mushy.
Bacon: Regular bacon adds a nice crunch and flavor, but turkey bacon can be a lighter substitute. If you want a vegetarian option, consider using smoked paprika to mimic the smoky flavor.
Apple Cider Vinegar: This gives that lovely tang to the salad. If you’re out, white wine vinegar can work too, just keep an eye on the acidity as it might be a bit stronger.
Dijon Mustard: This provides a flavorful kick. If you’re not a fan, yellow mustard can work as a substitute; it’s slightly milder but still adds some zest.
How Do I Get the Perfect Bacon Crispiness?
Getting your bacon just right is super important for that yummy crunch. Here’s how to achieve perfect crispy bacon:
- Start with a cold skillet and add your diced bacon. This helps render the fat evenly.
- Cook over medium heat, stirring occasionally to ensure all pieces get crispy.
- Keep an eye on the bacon towards the end; it can go from crisp to burnt quickly!
Once done, transfer it to a paper towel-lined plate to absorb excess grease. This way, your bacon remains crunchy and delicious! Enjoy it mixed into the salad for a fantastic flavor boost.
Classic German Potato Salad with Warm Bacon Dressing
Ingredients You’ll Need:
For the Salad:
- 2 pounds (about 900g) waxy potatoes (such as Yukon Gold or red potatoes)
- 6 slices bacon, diced
- 1 small yellow onion, finely chopped
- 2 tablespoons fresh chopped parsley (optional)
For the Dressing:
- 1/4 cup (60ml) apple cider vinegar
- 3 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup (60ml) water or reserved potato cooking liquid
How Much Time Will You Need?
This Classic German Potato Salad takes about 15 minutes to prepare and 20 minutes to cook, totaling around 35 minutes. It’s quick to make and perfect for any gathering!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the waxy potatoes in a large pot and cover them with water by about an inch. Add a pinch of salt. Bring the pot to a boil over medium-high heat. Cook the potatoes until they are tender when pierced with a fork, which will take about 15-20 minutes depending on the size of your potatoes.
2. Preparing the Potatoes:
Once the potatoes are tender, drain them and let them cool slightly. While they are still warm, you can choose to peel them (or leave the skins on if you prefer). Slice the potatoes into 1/4-inch thick rounds or bite-sized pieces. Set aside.
3. Cooking the Bacon:
In a large skillet, add the diced bacon and cook over medium heat until it’s nice and crisp. Once done, remove the bacon pieces with a slotted spoon and transfer them to a paper towel-lined plate to drain. Don’t discard the bacon fat in the skillet; it will be used for the dressing.
4. Sautéing the Onion:
Add the finely chopped onion to the remaining bacon fat in the skillet. Sauté over medium heat until the onion softens and turns translucent, about 3-4 minutes.
5. Making the Dressing:
Next, stir in the apple cider vinegar, sugar, Dijon mustard, salt, and pepper. Add water or reserved potato cooking liquid to the skillet and stir well, scraping up any browned bits from the bottom—this will enhance the flavor of your dressing.
6. Combining Everything:
Gently add the warm sliced potatoes and cooked bacon pieces back into the skillet. Toss everything together to coat the potatoes evenly with the warm bacon dressing.
7. Heating Together:
Keep the mixture on low heat for 2-3 minutes, stirring occasionally. This helps the flavors meld beautifully.
8. Finishing Touches:
Remove from heat and sprinkle with chopped fresh parsley, if you like. It adds a lovely color and freshness!
9. Serving Your Salad:
Serve the potato salad warm or at room temperature. This dish is best enjoyed the day it’s made, though you can gently reheat leftovers if needed. Enjoy your Classic German Potato Salad with that delicious warm bacon dressing!
FAQ for Classic German Potato Salad with Warm Bacon Dressing
Can I Use Different Types of Potatoes?
Yes, while waxy potatoes like Yukon Gold or red potatoes are best for holding their shape, you can substitute with all-purpose potatoes. Just keep in mind that their texture may become softer once cooked.
How Do I Store Leftovers?
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over low heat or microwave in short intervals, stirring occasionally, until warm.
What Can I Substitute for Bacon?
If you’re looking for a meat-free option, you can use turkey bacon for a lower-fat alternative or omit it entirely. For a similar flavor, try adding smoked paprika to the dressing for that smoky touch!
Can I Make This Salad Ahead of Time?
While this dish is best served fresh, you can prepare the components (cooked potatoes, bacon, and dressing) in advance and combine them just before serving to maintain the best texture and flavor. Do warm everything gently together before serving!
