German Potato Salad Classic

• Yukon Gold potatoes: Provide a creamy texture and keep their shape during cooking. Choose ones without blemishes for best results
• Bacon: Diced for crispiness and rich smoky flavor. Opt for thick-cut bacon for bigger chunks
• Yellow onion: Finely chopped gives a sweet savory backdrop. Look for firm onions with tight papery skins
• Apple cider vinegar: Supplies the essential tangy punch. Unfiltered varieties have the best depth
• Granulated sugar: Adds a gentle balance to the vinegar tartness. Pure cane sugar dissolves easily
• Dijon mustard: Creates a subtle heat and complexity. Choose one without added sugar for best flavor
• All-purpose flour: Helps the dressing cling to potatoes. Fresh flour ensures no bitterness
• Chicken broth: Adds body and enhances umami. Use low-sodium to control salt
• Bacon grease: Reserved from cooking intensifies the smoky bacon taste. Do not skip this
• Fresh parsley: Chopped for bright color and freshness. Pick leaves with vibrant green and no wilting
• Salt and freshly ground black pepper: To taste lifts all flavors. Use flaky salt and fresh-cracked pepper for the fullest taste
• Optional hard-boiled eggs: Add protein and creamy texture. Go for eggs with no grey ring on yolks

Step-by-Step Instructions

Preparing the Potatoes:

Scrub potatoes thoroughly under cold water and remove blemishes. Place in a large pot and cover completely with cold water to ensure even cooking. Bring to a boil on high then simmer on medium until fork-tender but not mushy about twenty to twenty five minutes. Drain immediately in a colander. Let cool just enough to handle about ten to fifteen minutes so they hold their heat. Peel if you wish for a smoother salad or leave skins for texture. Slice potatoes about a quarter inch thick and keep in a large bowl ready for dressing.

Cooking the Bacon and Onions:

In a large skillet on medium cook diced bacon to crispy golden perfection stirring often for even color. Transfer bacon with a slotted spoon to a plate lined with paper towels. Pour off all but half a cup of the bacon grease into a safe container and save for the dressing. Add the chopped onion to remaining grease and sauté gently five to seven minutes until translucent and fragrant.

Making the Dressing:

In a medium bowl whisk apple cider vinegar granulated sugar and Dijon mustard until sugar dissolves. Whisk in all-purpose flour until smooth. Slowly add chicken broth whisking constantly so no lumps form. Pour dressing mixture into skillet with sautéed onions and cook over medium stirring constantly. Continue until dressing thickens to coat the back of a spoon about three to five minutes. Remove from heat and stir in reserved bacon grease. Season with a little salt and freshly ground pepper.

Assembling the Salad:

Pour warm dressing all over sliced potatoes in the large bowl. Gently toss with a large spoon until evenly coated taking care not to break up the potatoes. Fold in crispy bacon pieces and chopped parsley. If using hard-boiled eggs gently add them now. Adjust seasoning to your own taste and add a splash more vinegar or a pinch of sugar if you want to tweak the flavor. For maximum flavor let the salad sit at least thirty minutes before serving or keep overnight in the fridge and bring to room temperature.

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My favorite part is the bacon I always sneak a few extra crispy pieces before tossing the rest into the bowl. The sizzle and smells in the kitchen remind me of my grandmother’s tales of big family meals in her German village.

Storage Tips

Store leftovers covered in the fridge. Reheat gently in a microwave or over low heat on the stove with a splash of broth if needed. The flavors deepen overnight and it tastes even better the next day. I always make a double batch with plans for next-day snacking.

Ingredient Substitutions

Swap Yukon Golds for red potatoes if that is what you have just keep an eye on cooking times. For a vegetarian option skip bacon and bacon grease and substitute smoked paprika plus vegetable broth for a little smoky flavor without the meat.

Serving Suggestions

Pair with grilled sausages roasted chicken or anything smoky from the barbecue. It makes a perfect picnic food since it does not need to stay ice cold. I love serving it as a centerpiece for Oktoberfest or when I simply crave serious comfort food.

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Cultural Context

German Potato Salad hails from the southern regions of Germany including Bavaria and Swabia. Its popularity comes from turning humble ingredients like potatoes and bacon into a festive hearty dish that suits cold nights and big gatherings. Every family puts their own spin on it but the combo of vibrant dressing and warm potatoes is always at its heart.

Recipe FAQs

→ What type of potatoes work best for German potato salad?

Yukon Gold or red potatoes are ideal because they hold their shape after cooking and have a creamy texture that complements the warm dressing.

→ Should the skin be left on the potatoes?

You can leave the skins on for added nutrients and texture, or peel them for a smoother finish—it's a personal preference.

→ Is German potato salad served warm or cold?

Traditionally, it is served warm or at room temperature so the potatoes absorb the dressing for maximum flavor.

→ How do I get the perfect dressing consistency?

Simmer the vinegar, sugar, mustard, and flour until slightly thickened. Avoid boiling vigorously to prevent separation.

→ Can it be made ahead of time?

Yes, letting the salad sit allows flavors to meld. Just bring it to room temperature before serving for the best taste.

→ How do I make it vegetarian?

Omit the bacon and use vegetable broth. Smoked paprika can add a touch of smokiness in place of bacon.