Old Fashioned German Potato Salad
Authentic German Potato Salad is a warm, tangy dish that’s a true comfort food classic. Unlike its creamy American counterpart, this version features tender boiled potatoes tossed in a flavorful dressing made with vinegar, mustard, and bacon fat, giving it a unique, savory kick. Crispy bacon pieces and fresh herbs like parsley add depth and texture, making it the perfect side dish for grilled meats, sausages, or a hearty meal. This simple yet flavorful salad is an excellent way to bring a taste of Germany to your kitchen.
Servings: 4
Ingredients
- 1.5 lbs. baby gold potatoes cut into quarters
- 4 slices of thick cut bacon cut into ½ inch pieces
- ½ onion diced
- 3 scallions sliced thin, whites and greens
- 3 T freshly chopped parsley
- ¼ C apple cider vinegar
- 1 T whole grain mustard
- 1 T sugar
- ¾ tsp. kosher salt
- ¼ tsp. ground black pepper
- *Extra virgin olive oil
Instructions
- Add the potatoes along with 1 teaspoon of kosher salt to a medium sized stock pot and cover with cold water. Bring to a boil. Cook the potatoes until fork tender. This will take 10-15 minutes.
- When the potatoes are done, drain in a colander and then return to the hot pan. This will remove all the excess water from the potatoes and allow them to absorb all the dressing. You will hear the moisture leaving the potatoes. This will only take about a minute. Remove the potatoes and add to a large serving bowl.
- To make the dressing, add the chopped bacon to a non-stick skillet. Cook over medium high heat until browned and crispy. There is no need to add oil to the pan, the bacon will release all its fat.
- Leave the rendered fat in the pan and add the onion. Cook until the onions are soft, 7-8 minutes.
- Add the vinegar, mustard, sugar, salt and pepper. Stir till combined.
- Pour the dressing over the potatoes. Add the chopped parsley and scallions. Mix it all together. I would let this sit for 5 minutes before serving. The potatoes will absorb all the dressing. Serve and enjoy!
- Note: If you feel as if you need “more” dressing, add a few tablespoons of extra virgin olive oil.