This is a classic german potato salad. Thick sliced potatoes with bacon, onions, herbs and mustard vinaigrette. Serve hot, hot or cold at your next backyard barbecue. Featuring fresh, bright red onions and a simple, slightly tangy, very tasty dressing. If you’re a potato salad lover, be sure to check out my easy German Potato Salad below.
Hot german potato salad
When Americans think of potato salad, we often think of two different varieties. And of course, there’s the mayo-based potato salad, which is popular in the US and served cold. It usually includes peeled russet potatoes, hard-boiled eggs, pickles, celery, and usually a bit of mustard.Then there’s the German potato salad, which we tend to describe as warm unpeeled red potatoes. It’s stuffed with bacon and served with a delicious combination of vinegar and bacon fat.
The truth is that different regions of Germany have their own unique styles of potato salad, and what Americans commonly refer to as “German potato salad” – as in today’s recipes – is most associated with the Bavarian region of southern Germany. But in Bavaria you will also come across different types of potato salad.
No heavy mayo here! This German potato salad is made with part bacon, part olive oil vinaigrette, and chicken broth to moisten the potatoes and vinegar for extra flavor. Most potato salads are served chilled straight from the freezer, but sometimes it’s better to switch things up and grab a hot potato salad straight from the stove.
When everything comes together here, it creates a delicious, harmonious flavor where each ingredient complements the next. Plus, it’s a side dish that can be served 365 days a year. There are so many different things to a potato side dish. Really, this is just one of those must try recipes.
German potato salad ingredients and subsitutes
Red potatoes: Look for potato that are medium and the same size. Yukon Gold or other creamy yellow potatoes would also work well.
Bacon: If you want the bacon to be more crispy, you can sprinkle it at the end (don’t stir with the liquid right away). Unfortunately, there aren’t any good substitutes for this ingredient, as the bacon fat does help with flavor.
Red onion: This is what gives potato salad so much depth. Yellow onions also work.
Garlic: I love the extra flavor this adds, but you can omit it if you want it more traditional.
Chicken broth: This is a little more than water. It’s even better if you stuff your homemade stuff in the freezer.
Apple Cider Vinegar: I love the mild taste of apple cider vinegar and overall I think it tastes better, but you can use plain white vinegar if you have it.
Dijon Mustard: Another flavor-enhancing ingredient. In a pinch, you can use regular yellow mustard.
Granulated sugar: Don’t worry, there’s not enough sweetness here. This is enough to balance the acidity of the vinegar (feel free to add more if you like something sweeter). Honey might also work here.
Salt and pepper: add to taste. I like to wait until near the end after concentrating the seasoning mixture in the pan.
Fresh parsley: You can omit this if you don’t like the herbal flavor. If you don’t have parsley, another good herb is dill (about 1 tablespoon or so).
Olive Oil: I didn’t think there was enough bacon juice to add richness to the potato salad, so added that too. Extra virgin olive oil also works well.
How to make german potato salad
I follow a few rules to ensure a delicious potato salad.
- First, I must use waxy potatoes, the smaller the better. The small red potatoes I used in the photo weighed about six to a pound and took just 20 minutes to steam. You can substitute cream or fingerling potatoes if you like – they cook faster!
Second, I let the potatoes cool for at least 20 minutes before handling them. They’re easier to handle when they’re cool, and you can easily peel off the skin with your fingers or a paring knife.
- The potatoes will also be firmer and less likely to fall apart when they cool slightly, making it easy to slice them into even slices. (Don’t worry if the slice doesn’t have perfectly clean edges – that’s part of the charm!)
Steamed potatoes: Fill a saucepan with an inch or two of water and place a steamer basket in it. Bring to a simmer over medium heat. Wash the potatoes and put them in the steaming basket. Cover and steam the potatoes for 20 minutes. To test doneness, pierce one of the potatoes with a paring knife; if not fully cooked, steam for a few more minutes. Remove steamer from pan and let potatoes cool for 20 minutes.
While the potatoes are cooling, make the bacon sauce: In a large frying pan, fry the bacon over medium-high heat until it begins to release some of the fat, about 5 minutes. (Boil 8 minutes for crispier bacon.) Add the onions and sauté for an additional 5 minutes, until the onions are soft and translucent and the bacon is cooked through. Pour the vinegar into the pot. Add onion and bacon, then reduce, about 2 minutes. Add vegetable stock, mustard, salt and pepper, then turn off heat. (If your potatoes are not fully cooked, turn off the heat, but reheat before mixing the potato chips in step 4.)
Peel and slice potatoes: Use your fingers or a paring knife to gently peel the potatoes. (You can leave the skin on if you want a more rustic potato salad.) Slice the potatoes into 1/4-inch slices.
Stir potatoes and herbs into hot dressing: Add potatoes and chopped herbs to pot with balsamic vinegar. Stir gently until potatoes are evenly coated with herbs, onions, and bacon.
To warm or refrigerate salad: This salad can be made a day ahead.
Hot or cold?
I think this particular potato salad is best eaten warm or hot. But it’s also delicious at room temperature if cooled slightly before serving. It’s a side dish that can easily go from BBQ to potluck to picnic without too much pressure to keep it on ice.
Of course, this potato salad (and anything that perishes easily) shouldn’t sit at room temperature for more than an hour or two before refrigerating. So if your picnic or light meal doesn’t start right away, put it in the refrigerator as soon as it’s ready.
Leftover German potato salad can be transferred to an airtight container and refrigerated for up to five days. Leftovers can be eaten cold or let stand for 30 minutes, then enjoy at room temperature. To reheat the remaining portions individually, microwave each serving at 50% power for 1 minute (stir and test after each serving) until heated through.
How to reheat german potato salad
This German Potato Salad recipe is best enjoyed immediately after preparation. However, if you want to make it a day ahead, you can reheat the entire dish before serving. However, keep in mind that the potatoes will absorb the dressing as they cool, and your German potato salad may be drier than when you enjoy it right away.
To reheat this recipe, place it in a heatproof casserole and cover tightly with foil. Place in a 325°F oven until heated through, checking after 30 minutes, although it may take longer.
Tips for making german potato salad
I used the full 3 tablespoons for this recipe. Sugar, we found a balance of flavors. However, if you think you prefer the sweetness in the dressing, I recommend starting with 1 tablespoon. Sugar (or less), taste (puff first!), then add additional sugar until desired balance of spiciness and sweetness.
- Be sure to boil the potatoes in cold water before boiling them for a more even cooking.
- After the potatoes are cooked and drained, let them steam (or dry) in a still hot (but drained) pot.
- This will make it easier for them to absorb the bacon fat and vinegar sauce.
- If you want to add onions to this recipe, you can add 1 (medium) diced yellow onion to the bacon grease in the pan after removing the bacon. Sauté the onion in the bacon oil for a few minutes until translucent, then continue adding other seasonings as per the recipe.
- Make sure the pan is off the stove and the bacon fat has cooled slightly, then add the vinegar slowly and carefully (to avoid possible foaming of the mixture).
- Be very careful when stirring the potatoes into the dressing. Otherwise, your dish may end up looking more like mashed potatoes.
- Leftover German potato salad can be transferred to an airtight container and refrigerated for up to five days. Enjoy leftovers cold at room temperature, or reheat in the microwave (50% power) every 1 minute, stirring between steps.
The vinegar mustard sauce was spicy and spicy, and was deeply absorbed by the hot potato chips. A cold, creamy, mayo potato salad definitely has its place at a hot summer picnic. But this German Potato Salad is delicious too, and it tastes especially good as the temperatures plummet. This is definitely comfort food. This easy recipe is cheap and delicious. I hope you can make them perfect. Visit our website answerthequestion.net regularly for more useful information.