I make potato salad all the time. My grandmother had a great recipe that she served on Thanksgiving and it is scrumptious. But sometimes I am not in the mood for a cold potato salad. At these times, this classic German Potato salad fits the bill. It is just delicious served warm – so full of flavor and hearty, and none of the mayo that goes along with normal potato salads.
True German potato salad is both sweet and sour, spicy, savory, rich, hearty, and warm. This potato salad combines waxy potatoes with bacon, onions, pickles and mustard for a great flavor profile that replicates the authentic recipe from Germany.
I like to make my chunks of potato quite large (about 1″ in size). You can make them smaller, of course, but the salad can get a bit mushy, so take care on size.
With a salad that has bacon drippings as an ingredient in the dressing, how can you go wrong? This really is one of the best potato salads I have ever eaten. Seriously. As in really good!
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- 3 cups diced peeled potatoes
- ¼ cup of diced sweet pickle
- 4 (or more) slices bacon
- 1 small yellow onion, diced
- ¼ cup wine vinegar
- 2 tbsp water
- 3 tbsp granulated sugar
- 2 tsp coarse mustard
- 1 tsp Kosher salt
- ⅛ tsp ground black pepper
- 1 tbsp chopped fresh parsley
- 2 green onions, chopped
- Place the potatoes into a saucepan, and fill with enough salted water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside.
- Sauté the bacon in a hot pan until browned and crispy, about 3 to 4 minutes. Remove the bacon to a plate lined with paper towels to drain.
- Keep 2½ tbsp of the bacon fat and add the chopped onion to the pan, and cook over medium heat until they are soft and translucent.
- Add the wine vinegar, water, mustard, sugar, salt and fresh ground pepper. Whisk the ingredients together. Simmer for 4 to 5 minutes, until mixture is reduced to about ⅔ cup.
- Crumble in half of the bacon. Try to separate the slices so that dressing gets on each piece of potato. Mix in the bacon. sweet pickle, and chopped green onion. Crumble the remaining bacon over the top, and serve warm. DELICIOUS!
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