German Potato Salad With Bacon

This classic German potato salad is my go to dish for potlucks and family dinners when I want something a little heartier and more flavorful than your usual mayo based salad. Warm potatoes soak up a tangy bacon studded dressing and the freshness from chives and parsley ties everything together perfectly.

I first made this for a family Oktoberfest dinner and it instantly became a tradition with my kids always asking for the bacon potato salad whenever we grill brats.

Ingredients

• Waxy potatoes such as Yukon Gold or Red Potatoes: They hold their shape well and absorb flavors beautifully Try to pick ones that feel firm and smooth without blemishes
• Diced bacon: Adds smoky depth and saltiness Use thick cut bacon for best texture
• Large onion: Finely diced Sauteing creates gentle sweetness Opt for onions that are heavy and have tight skins
• Hot beef bone broth: Gives the dressing a rich satisfying base Seek out broth with some visible fat for extra flavor
• White vinegar: Adds bright acidity Taste and adjust If using apple cider vinegar you might want a splash more for zing
• Mustard: Choose a real German variety for that authentic taste Seeded or smooth both work
• Olive oil: Finishes the salad with supple richness Use a flavorful extra virgin variety
• Fresh chives and parsley: Bring freshness and a punch of color Snip them just before using for best flavor
• Salt and pepper: Classic seasoning Always start with a pinch and adjust to your preference

Step by Step Instructions

Cook the Potatoes:

Place whole unpeeled potatoes in a large pot Cover with cold water and add a generous pinch of salt Bring to a boil then turn down to a simmer and cook until a knife slides in with no resistance usually 20 to 25 minutes Once done drain and let cool just enough to handle Slip off the skins while still warm and slice potatoes thickly

Prepare the Bacon and Onion:

Dice the bacon and add to a large skillet Cook over medium heat stirring occasionally until the pieces are crisp and golden Use a slotted spoon to move the bacon to a plate leaving the fat in the pan Add finely diced onion to that bacon fat Cook over medium low stirring often until the onions are soft and nearly translucent

Make the Dressing:

With the onion still in the skillet pour in a splash of hot bone broth Scrape up all the browned bits from the bottom Add the rest of the broth vinegar and mustard Stir well and let it come up to a gentle simmer Taste for seasoning adjusting with salt pepper or a splash more vinegar if needed Thin with a spoon of water or extra broth if it looks too thick

Combine Everything:

Put the sliced warm potatoes in a roomy bowl Pour the hot dressing directly over the potatoes Add the reserved crispy bacon Toss gently so the potatoes do not break up too much making sure every slice is coated Drizzle olive oil over and add plenty of chopped chives and parsley Fold gently Garnish with extra herbs if desired Serve warm or let stand at room temperature

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Chives might be my favorite finishing touch here Their gentle sharpness is the secret to balancing all the rich and tart notes Sometimes I remember my grandmother snipping them straight from her garden onto the salad bowl it instantly made every meal more special

Storage Tips

Store any leftovers in an airtight container in the fridge It will keep for up to three days The flavors deepen over time making it even tastier the next day Before serving bring the salad to room temperature and add an extra splash of olive oil or a sprinkle of fresh herbs to revive it

Ingredient Substitutions

You can swap the beef bone broth with a good chicken broth or veggie broth if you want a lighter taste Thick cut ham chopped small is a good backup if you run out of bacon For herbs dill or tarragon can offer a nice twist alongside or instead of parsley

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Serving Suggestions

Serve warm alongside bratwurst pork chops or roasted chicken It also makes a memorable potluck side and pairs especially well with sourdough rye bread At home I have often set out this salad with a platter of pickles and German sausage for a simple satisfying lunch

Cultural and Historical Context

German potato salad is typically served warm unlike the creamy American version The hot dressing poured directly over the potatoes was a thrifty way to use flavorful bacon drippings and stretch seasonal potatoes in many German households You will find variations across regions some with more vinegar others with sugar but the soul of the dish is always savoriness and heartiness

Recipe FAQs

→ What type of potatoes are best for this salad?

Waxy potatoes like Yukon Gold or red potatoes hold their shape and texture perfectly after boiling and slicing.

→ Can I use something other than beef bone broth?

Yes, chicken bone broth or vegetable stock can also be used, though beef bone broth provides more depth.

→ Why add the dressing while potatoes are warm?

Warm potatoes better absorb the flavors from the vinaigrette, enhancing the overall taste and texture.

→ Is it served warm or cold?

This salad is traditionally served warm or at room temperature, but it’s flavorful when chilled as well.

→ What herbs complement the salad?

Fresh chives and parsley add brightness and color, balancing the savory and tangy flavors.

→ How can I adjust the tanginess?

Increase or decrease the vinegar and mustard amounts to suit your personal preference for acidity and spice.