This Easy Warm German Potato Salad is a cozy dish made with tender potatoes, crispy bacon, and a zesty vinegar dressing. It’s perfect as a side dish for any meal!
I love how this salad warms you up and brings everyone together. Just be careful – it vanishes fast! Nothing beats the combo of bacon and tangy flavors in every bite. 😊
Key Ingredients & Substitutions
Potatoes: Small yellow potatoes, like baby Yukon Gold, are best for this salad due to their creamy texture. If you can’t find them, red potatoes work well too. Avoid starchy potatoes like Russets as they may become mushy.
Bacon: I love using thick-cut bacon for its rich flavor. For a healthier option, turkey bacon can be a great substitute, but keep in mind it may not be as crispy or flavorful.
Mustards: The mix of Dijon and whole grain mustard gives depth to the dressing. If you’re out of one, just use the other. A spoonful of yellow mustard can also work in a pinch, offering a milder flavor.
Vinegar: Apple cider vinegar adds a nice tangy flavor, but you can swap it for white wine vinegar or even rice vinegar if needed. Each will provide a slightly different taste, but still delicious!
How Do I Ensure My Potatoes Turn Out Perfectly Tender?
Cooking the potatoes just right is essential for a great salad. Start by placing them in cold water, which helps them cook evenly. Here’s how to do it:
- Cut larger potatoes into halves or quarters to keep all pieces uniform for even cooking.
- Bring the water to a boil and cook until a fork easily pierces the potatoes, usually about 12-15 minutes.
- Don’t overcook them, or they will become mushy. Drain and let them sit for a few minutes before cutting.
This method ensures you get tender, yet firm potatoes that hold their shape in the salad!
Easy Warm German Potato Salad
Ingredients You’ll Need:
For The Salad:
- 2 pounds small yellow potatoes (baby Yukon gold or similar)
- 6 slices bacon, chopped
- 1 small onion, finely chopped
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- 3 green onions (scallions), thinly sliced
- 2 tablespoons fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare and cook. You’ll spend about 15 minutes cooking the potatoes and preparing the dressing, and another 10 minutes bringing it all together. It’s quick to make and absolutely delightful!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the small yellow potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil over medium-high heat. Once boiling, cook the potatoes until they’re fork-tender, which should take about 12-15 minutes. Then, carefully drain the potatoes and set them aside to cool for a few minutes.
2. Prepare the Bacon:
While the potatoes are cooking, heat a large skillet over medium heat. Add the chopped bacon to the skillet and cook until it becomes crispy, stirring occasionally. Once done, use a slotted spoon to remove the bacon and transfer it to a plate lined with paper towels for draining. Keep the bacon fat in the skillet—it adds awesome flavor!
3. Sauté the Onions:
In the same skillet with the leftover bacon fat, add the finely chopped onion. Sauté it for about 3-4 minutes, or until it becomes translucent and tender. This will bring a sweet and savory element to the salad.
4. Make the Dressing:
To the skillet with the onions, add the apple cider vinegar, Dijon mustard, whole grain mustard, sugar, and a pinch of salt and pepper. Stir everything together and let it cook for about 1-2 minutes until the dressing becomes warm and well combined.
5. Combine the Ingredients:
Now, take the cooked and slightly cooled potatoes and cut them in half. Add them to the skillet with the dressing. Gently toss everything together for about 2-3 minutes, ensuring the potatoes are well coated and heated through.
6. Finishing Touches:
Remove the skillet from the heat. Fold in the crispy bacon, thinly sliced green onions, and chopped fresh parsley. The fresh herbs add a lovely touch of color and flavor.
7. Serve Warm:
Transfer the warm German potato salad to a serving dish. Enjoy this delightful dish as a side with your favorite meal or share it at your next gathering!
This warm German potato salad strikes a wonderful balance of tangy vinegar, mustard, and smoky bacon flavors alongside tender potatoes and fresh herbs. Enjoy every bite! 😊
FAQ for Easy Warm German Potato Salad
Can I Use Other Types of Potatoes?
Yes! While small yellow potatoes like Yukon gold are ideal, you can also use red potatoes or even fingerling potatoes. Just make sure they are small and uniform in size for even cooking!
How Do I Store Leftovers?
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the microwave or on the stovetop, adding a splash of vinegar or water to freshen it up if needed.
Can I Make This Salad Ahead of Time?
Certainly! You can boil the potatoes and prepare the dressing a day in advance. Just combine the ingredients when you’re ready to serve, warming everything through for the best flavor and texture.
What Can I Serve with German Potato Salad?
This dish pairs wonderfully with grilled meats, sausages, or a hearty main dish like roasted chicken. It also makes a great side for summer barbecues or potlucks!
