German Potato Salad

Name: German Potato Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European, German
Ingredients: 2 pounds waxy potatoes; ▢6-8 slices bacon, finely diced; ▢½ cup finely chopped onion; ▢¾ cup beef stock; ▢6 Tbsp white vinegar; ▢1 tsp mustard, Dijon or mild German mustard; ▢2 Tbsp vegetable oil, sunflower or avocado oil work best; ▢1 tsp sugar; ▢½ tsp salt, or more to taste; ▢¼ tsp black pepper, freshly ground; ▢2 Tbsp chopped parsley, or chives

4 steps

Prep:20minCook:30min

The type of potato makes all the difference! I recommend using Yukon Gold potatoes, Yellow Potatoes, Charlotte, or New Red potatoes because of their waxy flesh and firm texture. Don’t use starchy potatoes like russet! Potato salad can be served warm, at room temperature, or cold. The salad should not sit at room temperature for more than 2 hours for food safety reasons. The potatoes are cooked unpeeled and are peeled while they’re still hot because this way the potatoes will better soak up the salad dressing. The vinegar gives the salad its authentic taste, don’t use apple cider or balsamic vinegar! Sprinkle the salad with chopped chives or parsley before serving but don’t use more than 2 Tbsp. The potatoes should be the star of the dish! There are many variations of potato salad throughout Germany and each region makes it a bit differently. Some are made without bacon, some are made with a mayonnaise-based dressing, but this is the version I grew up with in Bavaria.

Updated at: Thu, 17 Aug 2023 09:49:06 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories277.5 kcal (14%)

Total Fat14.8 g (21%)

Carbs29.3 g (11%)

Sugars2.9 g (3%)

Protein7.1 g (14%)

Sodium439.3 mg (22%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 poundswaxy potatoes

6 slicesbacon

finely diced

½ cuponion

finely chopped

¾ cupbeef stock

6 Tbspwhite vinegar

1 tspmustard Dijon

or mild German mustard

2 Tbspvegetable oil

sunflower, or avocado oil work best

1 tspsugar

½ tspsalt

or more, to taste

¼ tspblack pepper freshly ground

2 Tbspparsley

chopped, or chives

Instructions

Step 1

Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes.

Step 2

Meanwhile, make the dressing. Cook the bacon in a skillet over medium heat until crispy. Take out the bacon and set it aside, leave the rendered fat in the pan. Add the onion to the pan and saute until translucent but not browned, about 3-4 mins (Image 1). Add beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper (Image 2).

Step 3

Let the potatoes cool slightly so you can handle them. Peel the potatoes. Cut the potatoes into 1/4-inch slices or cubes and put them in a large bowl. (Image 3)

Step 4

Pour the hot dressing over the potatoes. Mix the salad gently then fold in the bacon pieces (Image 4). Let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.

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