When the sun is shining and the grill is sizzling, there’s nothing quite like the savory goodness of homemade potato salad. This dish, especially my favorite version of Old Fashioned German Potato Salad, combines tender, slightly waxy red potatoes with the crispy, salty crunch of bacon and a tangy dressing that simply bursts with flavor. The combination of warm potatoes, a hint of mustard, and the brightness from fresh parsley just calls for a picnic or a family barbecue.
Before I discovered this potato salad, I thought I had to choose between bland store-bought salads or heavy, mayo-laden versions that can leave me feeling weighed down. Enter this gem: a warm, German-style potato salad with a character all its own. You’ll find it’s a crowd-pleaser that can easily steal the show at any gathering. Trust me, this is one recipe you’ll want to keep close at hand for your next get-together!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep and 20 minutes of cook time, this dish comes together easily.
- Irresistible Flavor: The balance of smoky bacon and tangy dressing creates a delightful taste explosion.
- Eye-Catching Appeal: Its vibrant colors and garnishing with fresh parsley make it visually exciting.
- Flexible Serving: Perfect for any occasion, from summer barbecues to cozy potlucks.
- Diet-Friendly Options: For a lighter approach, you can substitute the bacon with sautéed mushrooms for a vegetarian alternative!
Ingredients You’ll Need
- 2 pounds diced red potatoes: You can also slice them for a difference in texture. These potatoes hold their shape beautifully after cooking.
- 1 pound bacon, diced: Use high-quality bacon for the best flavor. If you’re looking for a vegetarian option, sautéed mushrooms or tempeh make excellent substitutes.
- 1 cup diced red onion: A medium onion works well here, adding a bite and sweetness when cooked.
- 1/4 cup distilled white vinegar: This brings a nice tangy acidity; you can swap it for apple cider vinegar for a slightly sweeter profile.
- 1/4 cup olive oil: This helps coat the potatoes and makes the dish rich; feel free to use avocado oil for a different twist.
- 2 tablespoons granulated sugar: A touch of sugar balances the acidity of the vinegar. You can use honey or agave syrup as alternatives.
- 1 tablespoon Dijon mustard: This adds depth and flavor; yellow mustard works if that’s what you have on hand.
- 1 teaspoon salt: Don’t skip this, as it enhances all the flavors.
- 1/2 teaspoon black pepper: Freshly ground is best for the most aromatic kick.
- 1/4 cup chopped fresh parsley: This vibrant herb not only brightens the salad visually but also adds freshness to each bite.
How to Make The Best Potato Salads (Plus the Sides I Always Bring With Them)
- Cook the Potatoes: Place the diced red potatoes in a large pot and cover them with cold water. Add a pinch of salt for flavor. Bring to a boil and cook for about 15-20 minutes, or until fork-tender. Drain and let them cool slightly.
- Prepare the Bacon: While the potatoes are cooking, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 8-10 minutes. Drain on a paper towel and set aside.
- Sauté Onions: In the same skillet with a bit of the bacon grease left, add the diced red onion. Sauté for about 5 minutes, until they become soft and translucent.
- Make the Dressing: In a mixing bowl, whisk together the distilled white vinegar, olive oil, granulated sugar, Dijon mustard, salt, and black pepper until everything is well combined.
- Combine Ingredients: In a large bowl, add the warm potatoes, sautéed onions, and the crispy bacon. Pour the dressing over the potato mixture. Toss gently until everything is coated.
- Garnish and Serve: Sprinkle fresh chopped parsley on top before serving. This dish is best enjoyed warm or at room temperature.
Storing & Reheating
For storing leftovers, let the potato salad cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to three days. If you wish to freeze it, place it in a freezer-safe container for up to three months. When ready to enjoy again, thaw overnight in the fridge and gently reheat it on the stovetop over low heat to maintain its texture, adding a splash of olive oil if necessary to refresh the flavor.
Chef’s Helpful Tips
- To achieve the best texture, cook potatoes until just fork-tender to prevent them from becoming mushy.
- If you like a little zing, add a splash more vinegar to the dressing before mixing.
- For a creamier salad, mix in a dollop of sour cream or Greek yogurt at the end.
- Make ahead by prepping the potatoes and dressing separately a day in advance. Combine them just before serving!
The delightful flavors and satisfying textures of Old Fashioned German Potato Salad make it a must-try recipe for the upcoming gathering. You can easily adjust the ingredients, allowing it to fit your personal taste and dietary needs. Don’t hesitate to play around with flavors or toppings; after all, that’s where the magic happens!
Recipe FAQs
Can I make this potato salad in advance?
Absolutely! You can prepare this potato salad up to a day ahead. Just store the cooked potatoes and dressing separately, then combine them just before serving for the freshest taste!
How can I make this potato salad vegetarian?
Simply swap the bacon for sautéed mushrooms or smoked tempeh. You’ll still get that fantastic umami flavor without the meat.
Is this potato salad gluten-free?
Yes, all the ingredients used in this recipe are naturally gluten-free, making it safe for those with gluten sensitivities.
What if I’m not a fan of red onion?
No problem! You can use green onions or chives for a milder flavor, or even skip the onion entirely if you prefer a simpler taste.
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Recipe Card
The Best Potato Salads (Plus the Sides I Always Bring With Them)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salads
- Method: Boiling and sautéing
- Cuisine: German
Description
Get ready for The Best Potato Salads (Plus the Sides I Always Bring With Them) packed with flavor, simple to prepare, and the perfect side dish for any meal. Enjoy the delightful combination of red potatoes, crispy bacon, and a zesty dressing that will please any crowd!
Ingredients
- 2 pounds diced red potatoes (or sliced)
- 1 pound bacon (diced)
- 1 cup diced red onion (1 medium onion)
- 1/4 cup distilled white vinegar
- 1/4 cup olive oil
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of water to a boil. Add 2 pounds of diced red potatoes and cook until tender, about 10 to 12 minutes. Drain the potatoes and transfer them to a mixing bowl.
- In a cold large skillet, add 1 pound of diced bacon. Heat over medium and cook, stirring occasionally, until crisp, about 8 to 10 minutes. Use a slotted spoon to remove the bacon, leaving the grease in the skillet.
- Add 1 cup of diced red onion to the hot grease and sauté for 5 minutes until soft. Whisk in 1/4 cup of distilled vinegar, 1/4 cup of olive oil, 2 tablespoons of sugar, 1 tablespoon of Dijon mustard, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Heat through for 1 to 2 minutes.
- Pour the mixture over the cooked potatoes. Toss in the bacon and 1/4 cup of chopped parsley. Serve hot or chill for a cold dish.
Notes
Feel free to use yellow potatoes instead of red if preferred.
For added flavor, consider drizzling with a bit more olive oil before serving.
This salad can be made a day ahead and is great for picnics!
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 550mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
