German potato salad is a traditional side dish in Germany, Austria, and other parts of Central Europe. It is made with boiled potatoes, onions, bacon or sausage, and a dressing made with vinegar, oil, and spices. As with many salads in Germany, they can be served warm or cold. This recipe is served warm, and is a great accompaniment to any main course, German or not.
Traditional Warm German Potato Salad
- Large pot
- Large skillet
- 2 lbs Red or Yukon gold potatoes, same size
- 6 slices Bacon, chopped
- 2 cups Red onion, chopped
- 2 tsp Garlic, minced
- ½ cup Chicken broth
- ¼ cup Apple cider vinegar
- 1 tbsp Dijon mustard
- 2 tsp Sugar
- Salt and pepper to taste
- ½ cup Parsley, chopped
- 2 tbsp Olive oil
- Place potatoes in pot and cover with water. Season water with 1 tbsp of salt. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer are just tender, about 10-15 minutes. Test by piercing with a knife. They should be cooked all the way through but not be tender or mushy. Drain in a colander and leave to let cool slightly. When cool enough to handle, cut into chunks and place in serving bowl. Add olive oil.
- In a large skillet set over medium-high heat, cook bacon until crisp, about 6-7 minutes. Transfer with a slotted spoon to the bowl with potatoes, leaving bacon drippings in the skillet. Add onions to the skillet and cook for 5 minutes. Add garlic and cook 30 seconds more.
- Add chicken broth, vinegar, mustard and sugar to the onions. Bring liquid to a simmer and then cook 2-3 minutes to reduce by about half. Pour contents of the skillet over the potatoes, add parsley and gently toss. Season with salt and pepper. Serve warm.
- If potato salad seems a bit dry, add more olive oil.
- To serve cold, add a little more olive oil to moisten the potatoes.