German Potato Salad
All you need are a few simple ingredients to make this German Potato Salad. Warm baby potatoes paired with crispy bacon and a tangy dressing, this salad is perfect for any occasion.
Servings 6 servings
Calories 271kcal
Equipment
- pot
- Skillet
Ingredients
- 2 pounds baby red or yukon gold potatoes (900g)
- 4 ¼ teaspoons salt divided
- 6 slices bacon chopped (165g)
- ½ cup chopped red onion (80g)
- 3 cloves garlic minced
- ¼ cup chicken broth (60mL)
- 2 tablespoons white vinegar
- 1 tablespoon granulated sugar
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- ½ teaspoon ground black pepper
- ¼ cup chopped parsley
Instructions
- In a large pot, bring the potatoes, 3 teaspoons of salt, and enough water to cover potatoes by 1-inch to a boil over medium-high. Cook until the potatoes are just fork-tender, about 15 minutes.
- Drain well and let cool for 5 minutes. (If desired, peel the potatoes by scoring the skin, gently pinching and pulling it away.) Carefully, slice the potatoes about 1/2-inch thick, and set them aside.
- Heat a large cast-iron skillet over medium-high heat. Add the bacon. Cook until crisp, about 5 to 8 minutes. Remove from the pan, leaving the drippings in the skillet, and drain on paper towels.
- Reduce the heat to medium. Add the onion to bacon grease. Cook, stirring occasionally, until tender, about 2 to 3 minutes. Stir in the garlic, and cook for 30 seconds. Stir in the broth, vinegar, and sugar. Bring to a simmer.
- Cook, stirring often, until reduced by half, about 1 minute. Stir in the oil, mustard, pepper, and remaining 1 1/4 teaspoon salt. Stirring constantly for 1 minute. Turn off the heat, and stir in the parsley, sliced potatoes, and cooked bacon until everything is well coated in the dressing. Sprinkle with additional black pepper, if desired. The potato salad is best served warm or at room temperature.
Notes
- Not peeling your potatoes before is helpful for this recipe where you are trying to keep the whole potato intact so that it is easier to slice. If you want to peel, you can do that after the cooking.
- You can chop the bacon before or after cooking them. If you are cooking them chopped, you’ll need a slotted spoon to move the bacon while leaving the grease behind.
- Make sure to give the potatoes a good scrub before cooking them.
- Boiling the potatoes in cold water instead of adding them to a pot of boiling will ensure that the potatoes cook evenly.
- When tossing the potatoes in the dressing, be gentle to avoid mashing the potatoes.
- If you have some potatoes that are larger than most, you can cut them to match the rest to ensure they all cook evenly.
- Make sure to salt the water. The salt will add flavor to the potatoes throughout the potatoes, whereas adding salt after the fact will only salt the exterior of the potatoes.
- Don’t let the potatoes sit for too long before tossing them in the dressing. While hot, the potatoes absorb much more flavor.
Nutrition
Calories: 271kcal | Carbohydrates: 31g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 1896mg | Potassium: 731mg | Fiber: 4g | Sugar: 4g | Vitamin A: 227IU | Vitamin C: 35mg | Calcium: 34mg | Iron: 2mg