Description
Hearty German potato salad showcases Bavaria’s culinary traditions with crispy bacon, tangy vinegar, and fresh herbs. Warm ingredients meld together, creating a delicious side dish you’ll crave at summer gatherings.
Ingredients
Scale
Main Ingredients:
- 2 pounds waxy potatoes (Yukon Gold or red potatoes)
- 1/2 pound bacon, diced
- 1 medium yellow onion, finely chopped
Liquid and Seasoning Ingredients:
- 1 cup chicken or vegetable broth
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar
- Salt and freshly ground black pepper, to taste
- 1 tablespoon whole grain mustard (optional)
- 1 teaspoon garlic powder (optional)
Optional Garnish and Flavor Enhancers:
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup chopped fresh chives
- 2 tablespoons capers
- 1/4 cup sliced green onions
- 2 hard-boiled eggs, chopped
Instructions
- Submerge potatoes in salted water, cooking until fork-tender for approximately 15-20 minutes at medium-high heat. Carefully drain and allow minimal cooling.
- Slice the potatoes into uniform segments while still warm, transferring to a spacious mixing vessel.
- Render bacon in a skillet over medium temperature until achieving a crisp, golden texture. Extract bacon with perforated utensil, preserving rendered fat within the pan.
- Sauté finely diced onions in remaining bacon drippings until translucent and softened, approximately 3-4 minutes.
- Introduce broth, apple cider vinegar, Dijon mustard, and sugar into the skillet. Whisk components thoroughly while bringing mixture to a gentle simmer, ensuring sugar completely dissolves.
- Drizzle warm vinaigrette across potato segments, gently folding to ensure complete coating without fragmenting potato pieces.
- Incorporate crispy bacon fragments and freshly chopped parsley, delicately blending throughout the salad.
- Optional enhancement: Sprinkle additional garnishes like chives, capers, green onions, sliced hard-boiled eggs, whole grain mustard, and a whisper of garlic powder.
- Allow salad to rest at ambient temperature for 30-45 minutes, permitting flavors to harmonize and intensify before serving.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes to maintain their shape and prevent turning mushy during cooking.
- Pat potatoes dry after boiling to help dressing adhere better and prevent wateriness in the salad.
- Cook bacon until extra crispy for maximum texture and flavor contrast with soft potatoes.
- Warm dressing helps potatoes absorb flavors more effectively, creating a more delicious salad.
- For a lighter version, replace bacon with turkey bacon or omit for vegetarian option.
- Add fresh herbs generously to brighten the overall taste and provide additional freshness.
- Let salad rest at room temperature to allow flavors to develop and ingredients to meld together.
- Use high-quality apple cider vinegar for a more complex and balanced tangy flavor profile.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 6
- Calories: 221 kcal
- Sugar: 2 g
- Sodium: 325 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 30 mg