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german potato salad

german potato salad

Warm, tangy and loaded with savory bacon bits, this german potato salad is dressed with a mustard-vinegar sauce so the potatoes soak up bright, smoky flavour while still warm.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Cuisine German
Servings 6 servings
Calories 280 kcal

Equipment

  • Large saucepan
  • Large skillet
  • Mixing Bowl

Ingredients
  

Potatoes

  • 1.2 kg waxy potatoes (Yukon Gold or Desiree) halved or quartered depending on size; leave skin on or peel

Dressing & Mix-ins

  • 200 g streaky bacon chopped
  • 1 small red onion thinly sliced
  • 80 ml white wine vinegar or apple cider vinegar
  • 2 tbsp caster sugar (or granulated sugar)
  • 1 tbsp Dijon mustard
  • salt salt and freshly ground black pepper to taste
  • 2 tbsp fresh parsley chopped, for garnish

Instructions
 

  • Place the potatoes in a large saucepan, cover with cold water and add a generous pinch of salt. Bring to a boil and cook until just tender when pierced with a knife (about 12–15 minutes depending on size). Drain well and keep warm; cut into slices or chunks while still warm.
  • While the potatoes cook, fry the chopped bacon in a large skillet over medium heat until crisp. Use a slotted spoon to transfer most of the bacon to a bowl, leaving the rendered fat in the pan.
  • Add the sliced red onion to the bacon fat and sauté gently until soft and translucent but not browned (2–3 minutes).
  • Stir in the vinegar, sugar and Dijon mustard. Bring the dressing to a simmer for a minute so the sugar dissolves and the flavours meld. Season with salt and pepper to taste.
  • Pour the hot dressing over the warm potatoes and gently toss to coat so the potatoes absorb the sauce. Fold through the reserved crisp bacon and most of the chopped parsley.
  • Transfer to a serving bowl, sprinkle with the remaining parsley, adjust seasoning and serve warm or at room temperature.

Notes

Use waxy potatoes so the pieces hold their shape after boiling — floury varieties will break apart.
This salad is best served warm or at room temperature; it can be made ahead and gently reheated or served cold if preferred.

Nutrition

Calories: 280kcalCarbohydrates: 22gProtein: 8gFat: 16gSaturated Fat: 5gCholesterol: 25mgSodium: 680mgPotassium: 650mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 20mgCalcium: 30mgIron: 1.8mg
Keyword potato salad, warm potato salad
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