Traditional German Potato Salad is a warm, comforting dish perfect for any time of the year. With a tangy dressing and the savory crunch of bacon, it's a delightful change from the usual cold potato salads. Whether it’s for a family gathering or a simple weeknight dinner, this recipe brings a bit of Germany to your table.
Potatoes are the star of this dish, providing a hearty base that absorbs the tangy dressing beautifully. Choose waxy potatoes like Yukon Gold or Red potatoes for the best texture.
Bacon offers a deliciously savory and crispy contrast, adding richness to the salad.
Onion, when sautéed, gives a sweet and aromatic backdrop to balance the other flavors.
White vinegar brings a tangy punch that brightens the dish, while granulated sugar adds a subtle sweetness to balance the acidity.
Sugar helps to mellow out the vinegar and make the dish more palatable.
Salt and black pepper round out the flavors, enhancing the taste of the other ingredients.
Fresh parsley adds a pop of color and a hint of freshness to finish the salad.
This potato salad pairs wonderfully with grilled sausages, schnitzel, or roasted chicken. It's equally delicious alongside a fresh green salad or steamed vegetables for a balanced meal.
Start by boiling your potatoes in their skins until they’re just tender. This should take somewhere around 15 to 20 minutes depending on their size. Once done, drain them and set them aside to cool just enough to handle.
Now, peel the skins off the potatoes. They should come off quite easily. Once peeled, slice them into thin rounds, about a quarter-inch thick. Try to keep them consistent so they cook evenly later on.
While the potatoes are cooling, grab a large skillet and fry up the bacon until it’s nice and crispy. Once cooked, remove the bacon, crumble it into bits, and leave the bacon fat in the skillet — that’s where the magic happens.
With the bacon fat still warm, toss in the diced onion. Cook it over medium heat until it turns translucent. This usually takes about 5 minutes. You’ll know it’s ready when it gives off a lovely sweet aroma.
Next, stir in the vinegar, water, sugar, salt, and pepper. Bring this mixture to a gentle simmer, allowing the flavors to meld together.
It’s time to add your sliced potatoes to the skillet. Gently toss them to coat with the dressing. Be careful here — you want the potatoes to soak up all those flavors without breaking apart.
Finally, stir in the crumbled bacon and chopped parsley. Give it a final gentle toss and serve the salad warm. It’s best enjoyed fresh, but can easily be reheated if needed.
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