Secret to the best Authentic German Potato Salad (3 Tips)
Craving Authentic German Potato Salad? This easy no-mayo recipe with a warm bacon vinaigrette is the perfect classic side dish. Learn the three secrets to making it perfect every time!
Ingredients
- 2 lbs Yukon Gold potatoes or other waxy potatoes, scrubbed
- 6 slices thick-cut bacon chopped
- 1 medium yellow onion finely chopped
- 0.5 cup apple cider vinegar
- 0.5 cup chicken broth
- 2 tbsp granulated sugar
- 1 tbsp Dijon mustard
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 0.25 cup fresh parsley chopped, for garnish
Instructions
- Place the whole, unpeeled potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil and cook for 20-25 minutes, or until fork-tender. Drain and let them cool just enough to handle.
- While the potatoes are cooking, place the chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is brown and crispy. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving about 1/4 cup of bacon grease in the skillet. If you have excess, discard it.
- Add the finely chopped onion to the skillet with the bacon grease. Sauté over medium heat for 3-5 minutes until softened and translucent.
- Whisk the apple cider vinegar, chicken broth, sugar, Dijon mustard, salt, and pepper into the skillet with the onions. Bring the mixture to a simmer and cook for 2-3 minutes, whisking until the sugar is dissolved and the dressing has slightly thickened. Remove from heat.
- Once the potatoes are cool enough to handle, peel them (the skins should slip off easily) and slice them into 1/4-inch thick rounds. Place the warm potato slices into a large bowl.
- Pour the warm vinaigrette from the skillet over the warm potatoes. Add half of the crumbled bacon and half of the fresh parsley. Gently toss to combine, being careful not to break up the potatoes too much.
- Let the salad sit for at least 20 minutes to allow the potatoes to absorb the dressing. Serve warm, garnished with the remaining bacon and parsley.
Notes
Tip 1: Use the Right Potatoes. Waxy potatoes like Yukon Gold or Red Potatoes are essential. They hold their shape after boiling and slicing, preventing the salad from becoming mushy. Avoid starchy potatoes like Russets.
Tip 2: Dress the Potatoes While Warm. This is the most crucial step. Warm potatoes act like a sponge, absorbing the tangy, savory flavors of the bacon vinaigrette much more effectively than cold potatoes would.
Tip 3: Balance the Vinaigrette. The magic of German Potato Salad is the sweet, sour, and savory balance of the dressing. Taste the vinaigrette before you pour it over the potatoes. It should be assertively tangy but balanced by the sugar and the richness of the bacon fat. Adjust sugar, vinegar, or salt as needed.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or gently reheated in the microwave.
