German Potato Salad Recipe
The German Potato Salad Recipe is a delicious dish that has its roots in German cuisine. It is a popular side dish made with potatoes, and it offers a unique and flavorful taste.
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Servings: 8 Servings
Calories: 328 kcal
Equipment
- Large pot for boiling potatoes
- Skillet for cooking bacon
- Small bowl: For preparing the dressing
- Colander for draining potatoes
- Large mixing bowl for combining ingredients
- Spoon or spatula for mixing the salad
- Plastic wrap or lid for covering the salad during resting time.
Ingredients
- 3 pounds red potatoes
- 1 1/2 teaspoon salt for boiling the potatoes
- 16 slices bacon finely diced
- 1/2 cup vinegar apple cider
- 1 1/2 to 4 tablespoons sugar granulated
- 3/4 cup onion finely chopped
- 4 tsp mustard Dijon or mild German mustard
- 2/3 teaspoon salt for seasoning the potato salad
- 1 tsp sugar
- 1/2 tsp salt or more to taste
- 1/2 tsp black pepper freshly ground
- 1 1/2 tablespoon garlic minced fresh
- 2/3 cup fresh parsley chopped
Instructions
Wash and scrub the red potatoes to remove any dirt or impurities.
- a. Place the potatoes in a large pot and cover them with water.
- b. Add 1 1/2 teaspoons of salt to the pot.
- c. Bring the water to a boil over medium-high heat and cook the potatoes until they are tender when pierced with a fork.
While the potatoes are cooking, cook the bacon until crispy in a skillet over medium heat.
- a. Finely dice the bacon slices.
- b. Add the diced bacon to the skillet and cook until it turns crispy and brown.
- c. Remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain excess grease.
In a small bowl, prepare the dressing for the potato salad by combining apple cider vinegar, granulated sugar, finely chopped onion, mustard, salt, sugar, black pepper, and minced fresh garlic.
- a. Whisk together the apple cider vinegar, granulated sugar, mustard, salt, sugar, black pepper, and minced fresh garlic until well combined.
- b. Set the dressing aside to allow the flavors to meld.
Once the potatoes are cooked, drain them and allow them to cool slightly.
- a. Drain the cooked potatoes in a colander to remove excess water.
- b. Allow the potatoes to cool for a few minutes until they are safe to handle.
Cut the slightly cooled potatoes into bite-sized pieces and place them in a large mixing bowl.
- a. Using a sharp knife, cut the potatoes into bite-sized cubes.
- b. Transfer the potato cubes into a large mixing bowl.
Pour the prepared dressing over the potatoes and gently toss to coat them evenly.
- a. Pour the dressing mixture over the potatoes in the mixing bowl.
- b. Use a large spoon or spatula to gently toss the potatoes until they are thoroughly coated with the dressing.
Add the crispy bacon and chopped fresh parsley to the potato salad.
- a. Sprinkle the crispy bacon evenly over the dressed potatoes.
- b. Sprinkle the chopped fresh parsley over the salad.
Gently mix all the ingredients together until well combined.
- a. Use a spoon or spatula to gently mix the ingredients in the bowl.
- b. Continue mixing until all the ingredients are well combined.
Taste the potato salad and adjust the seasoning if necessary.
- a. Take a small spoonful of the potato salad and taste it.
- b. Add additional salt or pepper as needed to suit your taste.
Allow the potato salad to sit for at least 30 minutes to allow the flavors to meld together.
- a. Cover the bowl with plastic wrap or a lid.
- b. Let the salad sit at room temperature for at least 30 minutes.
Notes
Use red potatoes for the salad as they hold their shape well after boiling.
Boil the potatoes with the skin on to prevent them from becoming waterlogged.
Cut the potatoes into equal-sized cubes for even cooking.
Allow the potatoes to cool slightly before cutting them to avoid mushiness.
Double-check the seasoning of the dressing before adding it to the potatoes for desired taste.
For added flavor, cook the bacon until crispy and drain off excess grease before adding it to the salad.
To enhance the tanginess, adjust the amount of apple cider vinegar and mustard according to personal preference.
Nutrition
Calories: 328kcal | Carbohydrates: 33g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 1129mg | Potassium: 923mg | Fiber: 3g | Sugar: 6g | Vitamin A: 452IU | Vitamin C: 23mg | Calcium: 36mg | Iron: 2mg
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