Warm German Potato Salad is a cherished family recipe passed down from my grandfather, making it truly special. This dish captures the authentic flavors of Germany with its combination of warm potatoes, crispy bacon, and a tangy dressing. Easy to prepare yet full of robust flavors, it's a delightful side dish that brings a taste of tradition to any meal.
What makes German Potato Salad different from other Potato Salad?
German Potato Salad distinguishes itself with a vinegar-based dressing and warm serving style, unlike American potato salad's mayo-based dressing and chilled serving. It features savory ingredients like bacon or ham, offering a tangy, slightly sweet flavor that complements its warm or room temperature presentation, making it a classic accompaniment to grilled dishes in German cuisine.
If you're looking for more easy sides, try my Tuna Pasta Salad.
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🌟 Why You'll Love this Recipe
- Authentic Heritage: Passed down from my first-generation American grandpa, this recipe offers an authentic taste of tradition and family history.
- Flavor Harmony: The blend of crispy bacon, tangy vinegar, and creamy mustard creates a harmonious balance of savory and zesty flavors.
- Versatile Delight: Enjoy it warm or chilled; this salad complements any meal, making it a versatile and delicious addition to your table.
🥘 Ingredients
- Potatoes: Use medium-sized potatoes and cook them until just tender to maintain a good texture.
- Bacon: Choose high-quality bacon for the best flavor; frying until crispy adds a delightful crunch.
- Onion: Finely chop the onion and cook until soft and translucent for a subtle sweetness.
- Apple Cider Vinegar: This provides a tangy flavor; make sure to use a good quality vinegar.
- Granulated Sugar: Balances the acidity of the vinegar; you can adjust the amount to taste.
- Dijon Mustard: Adds a mild spiciness; whole grain mustard can be used for a different texture.
- Salt and Black Pepper: Season to taste; freshly ground black pepper can enhance the flavor.
- Fresh Parsley: Chopped parsley adds a fresh, herbaceous note and a pop of color for garnish.
See recipe card for quantities.
🔪 Instructions
Step 1: Add cooked potatoes to a bowl
Step 2: Add fried bacon.
Step 3: Make dressing in a separate bowl.
Step 4: Combine warm potatoes, cooked onions, and crispy bacon in a bowl. Pour vinegar mixture over and gently toss to coat. Adjust seasoning, garnish with chopped parsley, and serve warm or at room temperature.
👩🏼🍳 Chef's Tip
- For maximum flavor, toss the warm potatoes with the vinegar dressing while they are still slightly hot. This allows the potatoes to absorb the tangy flavors more effectively, enhancing the overall taste of the salad.
📖 Substitutions & Variations
- Traditional German Mustard: Instead of Dijon mustard, use traditional German mustard (like Bavarian or sweet mustard) for a deeper, more robust flavor that is characteristic of German cuisine.
- Add Pickles: Include finely chopped dill pickles or cornichons to the salad. This adds a tangy and crunchy element that complements the vinegar dressing and savory components like bacon.
🍴 Equipment
- Large pot
- Colander
- Skillet
- Slotted spoon or spatula
- Plate lined with paper towels
- Knife
- Cutting board
- Large mixing bowl
- Small bowl
- WhiskFork
💭 Recipe FAQs
Yes, you can substitute Dijon mustard with whole grain mustard or yellow mustard. Each type will slightly alter the flavor, but it will still be delicious.
Yes, you can prepare the salad a day in advance. Store it in an airtight container in the refrigerator and reheat gently before serving, or serve it cold if preferred.
Absolutely! Feel free to customize the salad with ingredients like chopped hard-boiled eggs, pickles, celery, or fresh herbs like dill or chives for added flavor and texture.
🥣 Storage & Reheating
Storage: Store the Warm German Potato Salad in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the potato salad in a skillet over medium heat, stirring occasionally, until warmed through, or place it in a microwave-safe dish and heat on medium power in 30-second intervals, stirring in between, until warmed through.
Freezing: Freezing is not recommended for this potato salad, as the texture of the potatoes and the dressing can become compromised when thawed.
🍷 Wine Pairing
A dry Riesling pairs wonderfully with German Mustard Potato Salad. Its crisp acidity and subtle sweetness complement the tangy vinegar dressing and the savory flavors of the bacon and mustard, enhancing the overall dining experience.
👩🏼🍳 Top Tips
Warm Dressing Absorption: Toss the warm potatoes with the vinegar dressing while they are still hot. This allows the potatoes to absorb the flavors of the tangy dressing more effectively, enhancing the overall taste of the salad.
Crispy Bacon: Fry the bacon until it is crispy to add a satisfying crunch and depth of flavor to the salad. The crispy bacon contrasts beautifully with the soft potatoes and complements the tangy dressing.
Adjust Seasoning: Taste the salad before serving and adjust the seasoning as needed. Potatoes can absorb a lot of flavor, so adding a bit more salt, pepper, or vinegar at the end can help balance the dish and bring out its authentic flavors.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Warm German Potato Salad
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Equipment
- Large pot
- Colander
- Skillet
- Slotted spoon or spatula
- Plate lined with paper towels
- Knife
- Cutting board
- Large mixing bowl
- Small bowl
- Whisk
Ingredients
- 4 medium-sized potatoes
- 4 slices of bacon chopped
- 1 small onion finely chopped
- ¼ cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Wash the potatoes thoroughly and place them in a pot of cold salted water. Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, about 20-25 minutes. Drain the potatoes and allow them to cool slightly.
- While the potatoes are cooking, fry the chopped bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain excess grease. Leave about 2 tablespoons of bacon grease in the skillet.
- In the same skillet with the bacon grease, add the finely chopped onion. Cook the onion until soft and translucent, about 3-5 minutes.
- Peel the slightly cooled potatoes and cut them into bite-sized chunks. Place the potatoes in a large mixing bowl.
- In a small bowl, whisk together the apple cider vinegar, granulated sugar, and Dijon mustard until the sugar is dissolved. Season with salt and black pepper to taste.
- Pour the vinegar mixture over the warm potatoes in the mixing bowl. Add the cooked onions and crispy bacon.
- Gently toss the potato salad until all the ingredients are well combined and the potatoes are evenly coated with the dressing. Adjust seasoning if necessary.
- Transfer the potato salad to a serving dish and garnish with chopped fresh parsley. Serve warm or at room temperature.
Video
Notes
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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