Warm German Potato Salad
For those who don’t like creamy potato salads.
When you want to break away from your average creamy eggy salad, then try out this recipe for Warm German Potato Salad. Potatoes are layered with flavor to produce a dish that outshines the main course.
What’s in Warm German Potato Salad?
Potatoes — You can use a variety of potatoes; just make sure that they’re scrubbed of any dirt and cut into smaller, even pieces.
Bacon — Adds so much flavor, giving it a satisfying meaty and savory element.
Onions — This adds an aromatic backbone to the salad, providing savoriness with an additional bit of natural sweetness.
Apple Cider Vinegar — Use apple cider, as it has a satisfying fruitiness to the tart flavor.
Sugar — A little bit goes a long way!
Parsley — A bit of fresh herbs adds a bright and herbal contrast to the other ingredients.
Everything comes together quite quickly. As the potatoes are boiling away, the bacon is fried. The onions get cooked, and then all of the remaining ingredients get added to the pan and brought to a boil. Finally, the potatoes are tossed into the pan, allowing the sauce to coat every inch of the potatoes’ exteriors.
Served warm with a bit of fresh parsley, this recipe for Warm German Potato Salad is a keeper! The bacon and onions add such a great balance of salty, savory, and mildly sweet, all of which penetrate deep into the potatoes.
A balance of sugar enhances the apple notes in the apple cider vinegar, rounding out the flavors of the salad. While it’s a great alternative to your summer bowl of mayo-based salads, it also makes a great side during the colder months of the year as well, pairing beautifully with roasted pork or stewed beef.
Warm German Potato Salad
Yield(s): Serves 4 to 6
10m prep time
20m cook time
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Ingredients
- 2 pounds waxy potatoes, such as red or Yukon gold
- 4 slices bacon, chopped
- 1 small yellow onion, diced
- 1/3 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh parsley, chopped
Preparation
- Wash and scrub potatoes and cut any larger potatoes in half or fourths.
- Place potatoes in a large pot and add cold water to cover the potatoes by at least 1 inch.
- Season the water with salt. Bring to a boil and cook until potatoes are easily pierced with a butter knife, about 10 minutes. Drain and set aside.
- While potatoes boil, cook bacon in a large skillet over medium-high heat. Once bacon is crispy, remove to a paper towel lined plate, but leave bacon fat in the pan.
- Reduce heat to medium, then add onion to the bacon fat and cook until soft, 6 to 8 minutes. Carefully stir in vinegar, sugar, salt, pepper, and a splash of water, about 2 tablespoons. Bring to a boil.
- Once boiling, stir in potatoes and cook until potatoes are heated through and most liquid has absorbed, 4 to 5 minutes. Stir in the bacon and parsley, reserving some to top dish when serving, if desired. Adjust seasoning to taste and enjoy!