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German-Inspired Potato Salad

A SIMPLE SIDE DISH RECIPE

Article by Alexandra (Allie) Hicks

Photography by Alexandra (Allie) Hicks

In my house we have strong opinions about potato salad. Growing up, it wasn't something we had often, as only half the members of my family liked. Personally, it wasn't a favorite - I wasn't (and am still not) fond of heavy mayo and mustard based potato salads. It wasn't until about three years ago that everything changed. My fiancé studied abroad in Germany, and during one of my visits he introduced me to the German version of potato salad. Unlike what I was used to, this version was lighter and more vinegar-based.

While versions vary across Bavaria, German potato salad is typically served warm or at room-temperature, mixed with bacon, and has a vinegar-based sauce or dressing. Despite not being served cold, this style of potato salad pairs well with summery days. If you're like me, you can also enjoy the leftovers cold - they taste just as delicious!

This version is fairly simple, with red potatoes, bacon, and an easy white-wine vinegar sauce that balanced with a hint of sugar and garlic. It might sound like an odd combination, but it's flavorful, fresh, and a wonderful addition to any dinner or get together this summer.

German-Inspired Potato Salad

Ingredients:

  • 14-16 Red b-size potatoes
  • 2-3 strips of cooked bacon
  • 1/2 cup diced, sweet onion
  • 2 Tbsp. diced garlic chives
  • 1/3-1/2 cup white wine vinegar
  • 1 Tbsp. dijon mustard
  • 2 Tbsp. granulated sugar
  • salt and pepper, to taste
  • Parsley, diced, for garnish

Makes 4-5 servings

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Step 1. Rinse potatoes and cut into halves or quarters. Boil in a large pot until the potato pieces can be easily pierced with a fork, but not crumbling; about 10-15 minutes. Drain and set aside.

Step 2. While potatoes are cooking, fry bacon in a pan. Once cooked, dice into small pieces.

Step 3. When the potatoes are cool enough to handle, cut into smaller, bite size pieces.

Step 4. In a large mixing bowl, add potatoes, bacon, diced onion, and garlic chives. Stir until combined.

Step 5. In a small bowl, combine white wine vinegar, dijon mustard sugar, salt, and pepper. Optional: add a spoonful of bacon grease. For a stronger vinegar taste, add close to 1/2 cup. You can also adjust to taste/preference. Stir until combined.

Step 6. Add the vinegar mixture to the potato mixture. Stir until combined. Garnish with parsley and serve.

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