Description
Classic German Potato Salad offers a sophisticated departure from the mayonnaise-heavy versions often found at American picnics, celebrating the interplay of sharp acidity, smoky fat, and earthy starch.
Ingredients
Scale
3 lbs Waxy Potatoes
6–8 slices Thick-Cut Baco
1 medium Red Onio
1/2 cup Apple Cider Vinegar
1 tablespoon Dijon Mustard
1 tablespoon Granulated Sugar
1/4 cup Fresh Parsley, chopped
Salt and Black Pepper to taste
Instructions
- Place the whole, unpeeled potatoes in a large pot, cover with cold water, add salt, bring to a boil, then simmer for 15-20 minutes until fork-tender
- In a large skillet over medium heat, fry chopped bacon until crisp and remove with a slotted spoon, keeping the rendered fat in the skillet
- Add diced red onions to the hot bacon fat and sauté for 3-5 minutes until translucent
- Whisk apple cider vinegar, Dijon mustard, sugar, salt, and pepper into the skillet, bringing to a light simmer for one minute
- Drain the potatoes, let cool enough to handle, slice them into rounds or chunks, and while still warm, pour the hot dressing over them
- Gently fold to coat the potatoes, add crispy bacon and parsley, and let sit for 5-10 minutes before serving
Notes
Dress the potatoes while warm for better absorption of flavors.
Salt the cooking water heavily for internal seasoning.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 245 kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 12mg