Description
Crisp bacon and tangy vinegar elevate this Authentic German Potato Salad into a mouthwatering comfort classic from Bavaria. Warm, herb-infused potatoes mingle with smoky bacon bits, creating a rustic dish that beckons you to savor each delightful forkful.
Ingredients
Scale
Main Ingredients:
- 2.5 pounds waxy potatoes (Yukon Gold or red potatoes)
- 6 slices bacon
- 1 medium yellow onion
Liquid and Seasoning Ingredients:
- 1/2 cup beef broth
- 1/4 cup white vinegar
- 2 tablespoons vegetable oil
Herbs and Spices:
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- Salt and freshly ground black pepper
- 2 tablespoons fresh chives or parsley (for garnish)
Instructions
- Submerge whole, unpeeled potatoes in a pot of cold, salted water, ensuring complete coverage.
- Heat the water to a rolling boil, then reduce temperature to a gentle simmer for 15-20 minutes until potatoes become fork-tender.
- Drain potatoes and allow them to cool until manageable.
- In a skillet over medium heat, crisp the bacon pieces until golden brown and crunchy.
- Transfer bacon to a separate plate, reserving the rendered fat in the skillet.
- Sauté chopped onions in the bacon fat until they become translucent and fragrant, approximately 3-4 minutes.
- Introduce beef broth, white vinegar, Dijon mustard, sugar, salt, and pepper to the skillet, creating a vibrant dressing.
- Simmer the dressing, stirring intermittently to blend flavors.
- Carefully peel cooled potatoes and slice into uniform, thin rounds.
- Transfer potato slices to a large mixing bowl.
- Pour warm dressing over potatoes, gently folding to ensure complete and even coating.
- Allow salad to rest for 20 minutes, enabling flavors to intermingle and develop.
- Incorporate crispy bacon and vegetable oil just before serving.
- Taste and adjust seasoning as needed.
- Sprinkle with fresh chives or parsley for a bright, herbaceous finish.
- Serve immediately, enjoying warm or at ambient temperature.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and flavor absorption.
- Slice potatoes while still slightly warm to help them better absorb the tangy dressing.
- Keep the bacon fat for an extra layer of authentic German flavor that adds richness to the dish.
- Make it vegetarian by replacing bacon with smoked paprika and using vegetable broth instead of beef broth for a similar depth of flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: German
Nutrition
- Serving Size: 6
- Calories: 190 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 15 mg