German Potato Salad Recipe

This is how my mother makes traditional German Potato Salad Recipe. Anyone who isn’t German adores it. Doubling the recipe is also a breeze. In addition to having it at home on special occasions, I frequently bring it to potlucks. Typically, there aren’t any leftovers, but when there are, they disappear quickly!

German Potato Salad: What Is It?

German potato salad is dressed with a vinegar-based dressing prepared with bacon drippings, as opposed to American potato salads, which are made using mayonnaise. However, it is typically served warm rather than cold, some people like it at room temperature.

How to Prepare Potato Salad in Germany?

The recipe is below, along with a thorough ingredient list and step-by-step instructions, but first, let’s review the fundamentals:

Ingredients for German Potato Salad

To prepare this traditional German potato salad dish, gather the following ingredients:

Potatoes: Because they maintain their shape nicely, we advise using waxy potatoes, such New Potatoes. An excellent option is the all-purpose type Yukon Gold.

Bacon: The rich German potato salad gains a ton of flavor from the bacon (and its fat).

Onion: Cooking an onion in bacon oil enhances its flavor and complexity even further.

Vinegar: The tanginess of the white vinegar balances off the richness of the potatoes and bacon.

Sugar: A small amount of white sugar adds a delicate sweetness to the savory potato salad.

Herbs & seasonings: Salt, pepper, and fresh parsley are used to season this dish for potato salad from Germany.

How Can German Potato Salad Be Prepared?

What to anticipate when preparing homemade German potato salad is summarized here:

• Peel and chop the potatoes, then boil, drain, and let cool.
• In a skillet, fry the bacon and then saute the onion in the bacon fat.
• Bring to a boil after adding the vinegar, sugar, water, salt, and pepper.
• To the boiling liquid, add the potatoes and half of the bacon.
• After the potatoes are thoroughly roasted, move them to a serving platter.
• Add the remaining bacon and parsley as garnish.

Ideas for Accompanying German Potato Salad

Any potluck or picnic spread would benefit greatly from the inclusion of this delicious German potato salad. Do you need extra motivation? See which of these 15 Best Potluck Side Dishes is so delicious that people will be begging you for the recipes. Listed below are a handful of the dishes that are sure to impress:

What Is the Duration of German Potato Salad?

German potato salad leftovers keep well for up to five days when kept in a shallow, airtight container. To avoid the potatoes drying out, reheat in the oven with a foil cover.

Is German Potato Salad Freezable?

German potato salads freeze better than their counterparts made with mayonnaise. After the potato salad has cooled fully, freeze it for a maximum of three months. Thaw it in the refrigerator and reheat it in the oven.

Recipes Community Advice and Accolades

“Very tasty,” exclaims Granderson 2901. “This potato salad recipe has that tangy, bacon flavor I love, but some German potato salad recipes I’ve tried don’t have enough tang!”

“This was fantastic—I made it tonight,” Tom McCullough Sr. said. Since I didn’t have any white wine vinegar, I used a quarter cup of Pinot Grigio and simple white vinegar instead. Cooking time was reduced by chopping the potatoes before cooking! “This is a keeper recipe!”

“We have fussy eaters in our family,” a member of the Allrecipes community notes. “This was a huge success with all of them! This is incredibly tasty because the onions are sautéed in bacon fat!

Guidelines

Step: 1

Assemble the components.

Step:2

Put the potatoes in a big pot and fill it with water to a minimum of one to two inches; heat until it boils. Simmer potatoes for approximately ten minutes, or until a fork can easily pierce them. After draining, place aside to cool.

Step: 3

Place the bacon in a big, deep skillet over medium-high heat while the potatoes are cooking. Fry for 10 to 12 minutes, rotating occasionally, or until browned and crisp. When the bacon is cool enough to handle, transfer it to a plate lined with paper towels and crumble it. Bacon grease should remain in the skillet.

Step: 4
Over medium heat, sauté the onion in the bacon fat for 6 to 8 minutes, or until browned. Fill the pan with vinegar, sugar, water, salt, and pepper; bring to a boil.

Step:5

Add potatoes and half of the crumbled bacon after it begins to boil. Cook for 3 to 4 minutes, or until thoroughly cooked.

Step:6

Spoon warm potato salad onto a platter and top with reserved bacon. Add parsley as a garnish. Serve right away.

Editor’s Remark:

Three tablespoons of sugar are called for in the original recipe, however some reviewers feel that’s excessively sugary. To taste, we suggest starting with 1 1/2 tbsp and adding more