Super Easy German Potato Salad Recipe
This fantastic, vinegary, warm potato salad may seem like a rendition on the cold, creamy classic we all know and love, but it is actually quite the opposite! The potato salad you see here, red skins and all, actually represents the origin story of this summertime favorite. The two really aren’t that different after all! With the exclusion of vinegar and addition of mayonnaise, the basic idea has remained the same. Tender potatoes, mustard, greens, and onion. The big difference today, and, perhaps, a difference that may shoot Germany’s creation to my number one spot, is bacon. Crispy, salty, glorious bacon.
Red potatoes – Yukon Gold can be used instead. Baby potatoes, halved, would also be great. Bacon – Uncooked bacon, not pre-cooked. You’ll need the bacon fat. Red onion – You can use white or yellow onion if you prefer a milder onion flavor. Apple cider vinegar – You can use white wine vinegar or regular white vinegar. Sugar – You can use more or less sugar depending on your preference. Other sweeteners like honey or agave can be used Dijon mustard – Grainy or smooth! Use yellow mustard if you don’t like Dijon. Salt & pepper – Season to taste. Olive oil – Extra virgin olive oil is great for salads. Regular olive oil, vegetable, grapeseed, sunflower, walnut, and flaxseed oils will also work if you want a milder flavor. Herbs – Freshly chopped parsley and chives.
Different Ways To Cook The Potatoes
If you’re looking to free up space on your stove-top, or you’d even like a different flavor profile for your potatoes, you have a few different options! Boiling isn’t the only choice.
Oven
Grill
Instant Pot
What To Serve With German Potato Salad
There’s something about a warm potato salad that really opens up the floodgates for possibilities, in my world, that is. When I think of an American potato salad, I picture some classic saucy ribs, pulled pork, brisket, or sloppy joes. You get the picture! The simple element of heat makes this recipe perfect as a side any time of the year. Give them a try with these gorgeous, easy mains:
Leftovers
Transfer leftovers to an airtight container and store in the fridge up to 4 days. You can eat leftovers cold or reheat them. Since the potatoes are quite tender and will be prone to falling apart, your best bet will be to reheat them in the microwave or the oven. Preheat the oven to 350°F. Transfer the potato salad to a small baking dish and cover with foil. Bake for 10-15 minutes, or until warmed through.
Freezing
You can keep your potato salad in the freezer for 10-12 months. Keep in mind when your freeze a recipe like this, the potatoes may have a softer consistency once thawed. Let the potato salad fully cool down to room temperature before transferring to an airtight container and storing in the freezer. Let the salad thaw overnight in the fridge before eating or reheating.
Other Potato Recipes You’ll Love
Irish Potato Cakes (Potato Farls) Tex Mex Potato Salad Cheesy Bacon Ranch Potatoes Garlic Herb Red Potato Salad Potato Leek Soup Parmesan Garlic Roasted Potatoes Instant Pot Mashed Potatoes Greek Potato Foil Packs Beef Salad (Salata de Boeuf) Mediterranean Potato Salad
