German Potato Salad is a versatile side dish that can be served at any meal, from a picnic to a weeknight supper. It is made with scrumptious ingredients like mashed potatoes, crispy bacon, and a flavorful, tangy dressing. It’s a quick and simple side meal that’s bursting with flavour that the whole family will love. It’s even better because it works equally well when served either heated or cold.
You can create a great German potato salad with just a few basic ingredients. It can be made in advance with ease, is packed with taste, and requires few ingredients. The potatoes are soaked in a luscious dressing made from bacon fat, chicken broth, vinegar, and Dijon mustard, resulting in a deliciously tender and savoury side dish.
Course: Side Dish
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients for this dish
- Baby red or yukon gold potatoes work just as well here. Ideal potatoes are waxy ones. If you can’t find red potatoes, I wouldn’t suggest using russet potatoes because they are starchier and will break apart as you toss them with the other ingredients. If you want uniformly cooked potatoes, choose a variety with tubers of roughly the same size.
- you can’t just use any old pre-cooked bacon crisps because you need the fat to cook the shallots and dressing. The pork fat imparts an intense flavour that is difficult to imitate with another ingredient. Try to find a bigger slice of bacon if you can.
- The dressing would benefit greatly from using chicken stock instead of water. Both normal and low-sodium chicken broths work well here. In the absence of poultry broth, vegetable or beef broth make fine substitutes.
- White vinegar gives German potato salad its signature piquant flavour. You can also use apple cider vinegar or white wine vinegar instead.
- Sugar — just a pinch will do to counteract the sourness of the vinegar.
- Mustard from the French town of Dijon, which gives the sauce its signature flavour and texture. German mustard is a suitable alternative if you can locate it.
German Potato Salad: A How-to Guide
- Bring 3 tablespoons of salt and enough water to cover the potatoes by an inch to a boil over medium-high heat in a large saucepan. Potatoes are done when they are easily pierced with a utensil. Do a good draining and set the timer for 5 minutes.
- A large cast-iron skillet should be heated over medium fire. Toss in some bacon. crunch it up! Take the bacon out of the pan but keep the fat in there for later.
- Turn down to medium heat. To the pork fat, add the onion. Wait until the vegetables are soft before adding the garlic.
- Add the sugar, vinegar, and stock and mix well. Do not boil, but stew. Reduce the cooking time by half. Combine the oil, mustard, pepper, and additional 1 1/4 teaspoons of salt in a mixing bowl.
- Remove the pan from the heat and stir in the parsley, potatoes, and cooked pork.
- toss the ingredients with the dressing until they are evenly covered. If more pepper is to your liking, sprinkle it on top.
Expert Advice on Preparing This Dish
- This recipe calls for whole potatoes, so skipping the skinning step will make them much simpler to cut into thin slices. After preparation, peeling is optional.
- It doesn’t matter if the pork is chopped before or after it’s cooked. Using a slotted spoon allows you to remove the bacon from the pan while keeping the oil in it, which is useful if you’re cooking them chopped.
- Remember to thoroughly wash the potatoes before you prepare them.
- If you want perfectly cooked potatoes every time, boil them in chilly water before adding them to the boiling water.
- Gently toss the potatoes in the sauce so that they don’t get mashed.
- To ensure that all of the potatoes cook at the same rate, you can trim any that are significantly bigger down to size.
- Put some salt in the stream. Unlike if you were to add salt to the potatoes after they were cooked, it wouldn’t season the interior, it would only season the surface.
- The potatoes should not be left sitting for too long before being tossed with the sauce. Flavor is greatly enhanced when added to steaming potatoes.
WOULD THIS WORK WARM OR COLD?
if you got some leftovers, just serve ’em cold! It’s totally up to you, whatever you prefer!
how do I keep my leftovers fresh?
Just pop any extra German potato salad in the fridge in a sealed container and it’ll stay good for about 5 days. Just let it sit out for a bit before you serve it.
How dissimilar are German and American potato salads?
The most notable distinction between American and German potato salads is the dressing; American potato salads typically feature mayonnaise, while German potato salads favour pork drippings, mustard, and vinegar. Furthermore, potato salad in the United States is typically served chilled, while in Germany it is served heated or at room temperature.
Which side dishes would go well with this potato salad?
In addition to sausages, Schnitzel, and pork chops, this German potato salad is delicious with any grilled meat or fish. At any picnic or cookout, it’s guaranteed to be a hit.
- 2 pounds (900 grammes) baby red or yukon gold potatoes
- 4/14 teaspoons (split) salt
- 6 slices (chopped) bacon
- 12 cup (80 grammes) chopped red onion
- 3 cloves (minced) garlic
- 14 cup (60 millilitres) chicken broth
- 2 tablespoons (tbsp) white vinegar
- 1 tablespoon (tbsp) granulated sugar
- a quarter cup of chopped parsley
- 12 teaspoon of ground black pepper
- 2 teaspoons of olive oil
- 12 tablespoon of Dijon mustard
this dish contains 271 calories, 31 grammes of carbohydrates, 6 grammes of protein, 14 grammes of fat, 4 grammes of saturated fat, 2 grammes of polyunsaturated fat, 7 grammes of monounsaturated fat, 0.3 grammes of trans fat, 15 milligrammes of cholesterol, 1896 milligrammes of sodium, 731 milligrammes of potassium, 15 milligrammes of fiber, 4 grammes of sugar, 2 milligrammes of vitamin A, 35 mill
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