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Omas warm German potato salad is the ultimate comfort side dish with a punchy tangy bacon dressing that transforms humble potatoes into something unforgettable. This is the very salad my family makes on birthdays and holidays where everyone fights for the last spoonful and I promise it will make you rethink ordinary potato salad forever.
The first time I made this for my in laws it was gone before the main dish even hit the table and now it always gets special requests.
Ingredients
- Yukon Gold potatoes or red potatoes: These waxy potatoes hold their shape and soak up the tangy dressing Choose firm medium potatoes without any sprouts
- Thick cut bacon: Smoky rich flavor forms the backbone of the salad Choose a high quality bacon with good marbling
- Yellow onion: Brings sweetness and depth to the salad Go for a medium onion that feels heavy for its size
- Apple cider vinegar: Key to the authentic tang Use unfiltered if possible for the best taste
- Granulated sugar: Balances the vinegar for a sweet sour note Choose pure cane sugar for best results
- All purpose flour: Thickens the dressing and helps it cling to potatoes Sift to avoid lumps
- Dijon mustard: Adds zest and sharpness Use real Dijon for authentic bite
- Celery seed: Gives herbal warmth and pop Look for fresh seeds and store airtight
- Black pepper and salt: Seasoning is everything so use freshly cracked pepper and sea salt if you can
- Fresh parsley: Brings color and freshness Use flat leaf for best aroma
- Hard boiled eggs: Classic garnish for tradition and extra creaminess Choose eggs with bright yolks
Step by Step Instructions
- Cook the Potatoes:
- Add whole unpeeled potatoes to a large pot and cover with salted water by at least two inches Bring to a simmer and cook gently for about 15 to 20 minutes until fork tender but not falling apart Test several potatoes to get the texture perfect for slicing
- Fry the Bacon:
- While the potatoes are simmering dice thick cut bacon into small pieces Use a large skillet to cook bacon over medium heat stirring frequently so every piece gets crisped evenly Remove bacon with a slotted spoon and spread out to cool Meanwhile keep the bacon fat in the pan as it will flavor the dressing
- Sauté the Onion:
- Add finely chopped onion directly to the hot bacon fat Lower the heat to medium low and cook slowly for five to seven minutes stirring constantly The goal is to soften the onion until translucent and sweet without browning
- Make the Tangy Dressing:
- Whisk together apple cider vinegar granulated sugar flour water Dijon mustard celery seed salt and black pepper in a small bowl Pour the dressing into the skillet with onions and cook on medium whisking as it simmers for two to three minutes It should thicken to a light gravy texture that will coat potatoes
- Prepare the Potatoes:
- Once the potatoes are cool enough to handle remove and cut them into large bite sized slices or cubes Try to keep skins on for rustic flavor and stability
- Combine and Serve:
- Mix together the sliced warm potatoes crispy bacon and the entire tangy onion dressing in a large bowl Use a flexible spatula to gently fold everything so every bit is coated Taste and adjust salt pepper or vinegar if needed Top with fresh parsley and hard boiled egg slices if you like Serve right away or at room temperature
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My favorite part is always the bacon I once doubled it for a family reunion and watched everyone dig for the crispiest pieces after plates were already empty No matter where I serve this it sparks stories and laughter
Storage Tips
Cover leftovers tightly and refrigerate for up to three days This salad tastes even better the second day as flavors meld For reheating sprinkle a splash of water and microwave in short bursts Serve just warm not piping hot for best texture
Ingredient Substitutions
No Yukon Golds Use red skinned potatoes which hold their shape Avoid russets as they break down too easily For a vegetarian version swap smoked paprika for bacon and use olive oil instead of bacon fat If you like extra tart salad add a tablespoon more vinegar to the dressing
Serving Suggestions
Serve with grilled brats or roast chicken for a German feast I love this alongside schnitzel or tucked into a lunchbox with a hard boiled egg Try scattered chopped dill or chives instead of parsley for an herbal twist
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A Brief History
Warm German potato salad hails from the southern regions where creamy mayo salads are less common The bacon vinegar style dressing not only preserves potatoes but also wakes up the palate with every bite My grandmother swore this was the only real potato salad and she would send us out to pick the freshest parsley from the garden just before serving
Recipe FAQs
- → What type of potatoes work best for this dish?
Yukon Gold or red potatoes hold their shape well and offer a creamy texture, making them ideal for this preparation.
- → Can the salad be made ahead of time?
Yes, it's often enjoyed at room temperature. Reheat gently or serve chilled, though it's most flavorful warm.
- → Is there a substitute for bacon?
For a vegetarian version, omit the bacon and add sautéed mushrooms for a savory touch.
- → Why add flour to the dressing?
Flour helps thicken the vinegar-based dressing, giving it a silky consistency that coats the potatoes evenly.
- → Can I add extra ingredients for variety?
Chopped fresh parsley or sliced hard-boiled eggs are traditional garnishes, but you can add chives or diced pickles for extra flavor.