The Best Potato Salads (Plus the Sides I Always Bring With Them)
Old Fashioned German Potato Salad is one of those timeless dishes that effortlessly captures the warmth of shared meals, potluck gatherings, and sunny picnics. With its tender red potatoes embraced by a tangy dressing, each bite offers a harmonious balance of savory and sharp, thanks in part to crispy bacon and red onions. This salad doesn’t hold back on flavor; it’s robust but light enough that it doesn’t weigh you down. You can serve it warm or chilled, making it versatile for any occasion.
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I remember the first time I tried this salad at a family gathering. My aunt had prepared it, and I couldn’t understand how something so simple could taste so good. Over the years, it became a staple at our celebrations and family reunions, always drawing compliments and requests for the recipe. This Old Fashioned German Potato Salad is not just a dish; it’s a comforting reminder of home and togetherness. It’s easy to make, budget-friendly, and guaranteed to impress. So, whether you’re planning a summer cookout or a cozy family dinner, I invite you to give this classic a try!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 30 minutes from prep to table.
- Irresistible Flavor: The smoky bacon mixes beautifully with the tangy vinegar and sweet sugar.
- Eye-Catching Appeal: The vivid red potatoes and fresh parsley create a beautiful presentation.
- Flexible Serving: Perfect for barbecues, potlucks, or cozy dinners.
- Diet-Friendly Options: Naturally gluten-free and can be adapted for various dietary needs.
Ingredients You’ll Need
- 2 pounds diced red potatoes (or sliced): Red potatoes are ideal here for their waxy texture and subtle sweetness. If unavailable, Yukon golds work equally well.
- 1 pound bacon (diced): Provides that irresistible smoky flavor. For a lighter option, you could use turkey bacon or omit it entirely for a vegetarian version.
- 1 cup diced red onion (1 medium onion): Adds a lovely crunch and a touch of sharpness. If red onion is too pungent, sweet onions like Vidalia can be a gentler option.
- 1/4 cup distilled white vinegar: This tangy element brightens up the whole dish. Apple cider vinegar is a great substitute if you prefer a fruitier note.
- 1/4 cup olive oil: Offers richness and helps balance the sharper vinegar taste. Avocado oil is a suitable alternative.
- 2 tablespoons granulated sugar: Balances the vinegar’s acidity. Honey or maple syrup can work if you prefer a natural sweetener.
- 1 tablespoon Dijon mustard: Adds depth and a pleasant zing. Whole grain mustard can provide a nice texture and flavor variation.
- 1 teaspoon salt: Enhances all the flavors without overwhelming them.
- 1/2 teaspoon black pepper: Adds a warm, subtle heat.
- 1/4 cup chopped fresh parsley: Not only for garnish but also for a fresh, herbal note at the end.
How to Make The Best Potato Salads (Plus the Sides I Always Bring With Them)
Cook the Potatoes: In a large pot, add the 2 pounds of diced red potatoes and cover them with cold salted water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender but not falling apart, about 15-20 minutes. You’ll know they’re done when a fork easily pierces through.
Fry the Bacon: While your potatoes are cooking, in a large skillet over medium heat, add the 1 pound of diced bacon. Cook until crispy and golden brown, about 8-10 minutes. Transfer the bacon to a plate lined with paper towels to drain excess grease, but don’t discard the drippings in the pan!
Sauté the Onions: In the same skillet with the bacon drippings, add the 1 cup of diced red onion. Sauté until softened and translucent, approximately 5 minutes.
Make the Dressing: In a bowl, whisk together the 1/4 cup of distilled white vinegar, 1/4 cup of olive oil, 2 tablespoons of granulated sugar, 1 tablespoon of Dijon mustard, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. This tangy concoction is what makes this salad sing!
Combine Everything: Drain the potatoes and place them in a large bowl. Add in the sautéed onions, the crispy bacon, and pour the dressing over the top. Gently toss everything together, being careful not to break the potatoes.
Finish with Parsley: Finally, sprinkle in the 1/4 cup of chopped fresh parsley and give it one last gentle toss. Taste and adjust salt and pepper as needed.
Serve: You can serve the salad warm or let it chill in the refrigerator for about 30 minutes to enhance the flavors even further.
Storing & Reheating
To store your German potato salad, keep it in an airtight container at room temperature for up to 2 hours and then transfer it to the fridge, where it can last for about 3 days. If freezing, place it in a freezer-safe container, where it will be fine for about 3 months. Just remember, the texture may change slightly upon thawing. To enjoy leftovers, simply reheat in the microwave for about 1-2 minutes until warm, but know that a fresh taste is always best!
Chef’s Helpful Tips
- Avoid overcooking the potatoes, as they’ll break apart when mixing. Aim for tender but still firm.
- If you like a bit of crunch, reserve a few bacon pieces for garnish.
- Experiment with different vinegars; a good quality balsamic also works well.
- Letting the salad sit for a while before serving allows all the flavors to meld beautifully.
- For an extra touch, consider adding hard-boiled eggs chopped up for bonus protein and creaminess.
Old Fashioned German Potato Salad is a dish you can play around with. Swap out herbs, try different potatoes, or adjust the seasonings. This salad shines on its own but also makes a delightful companion to grilled meats, sausages, or even a hearty veggie burger. So, don’t be shy! Enjoy making it your own, and gather your friends and family around the table to share in the joy of this classic dish.
Recipe FAQs
Can I make this potato salad ahead of time?
Absolutely! This salad can be prepared a day in advance. Just store it in the refrigerator and give it a gentle stir before serving to refresh the flavors.
What’s the difference between German potato salad and American potato salad?
German potato salad generally has a vinaigrette-based dressing, while American potato salad features a creamy mayonnaise-based dressing. This gives each a distinct flavor and texture.
How long can I store leftovers?
Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. Just remember to give it a good stir before enjoying again!
Can I add other ingredients to the salad?
Definitely! Feel free to experiment with add-ins like chopped dill pickles, celery, or even a sprinkle of paprika for a little kick. It’s your salad to customize!
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📖 Recipe Card
The Best Potato Salads (Plus the Sides I Always Bring With Them)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Description
Savor the flavors of The Best Potato Salads (Plus the Sides I Always Bring With Them), featuring tender potatoes, crispy bacon, and zesty dressing. Perfect for gatherings or a comforting meal at home.
Ingredients
- 2 pounds diced red potatoes
- 1 pound bacon
- 1 cup diced red onion
- 1/4 cup distilled white vinegar
- 1/4 cup olive oil
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Boil 2 pounds of diced red potatoes in a large pot of water for 10 to 12 minutes until tender. Drain and place in a mixing bowl.
- In a cold large skillet, add 1 pound of diced bacon and heat over medium. Cook until crisp for about 8 to 10 minutes, removing with a slotted spoon and placing on a paper towel.
- In the bacon grease, add 1 cup of diced red onion, cooking for 5 minutes until soft. Stir in 1/4 cup distilled white vinegar, 1/4 cup olive oil, 2 tablespoons granulated sugar, 1 tablespoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper, heating through for 1-2 minutes.
- Pour the sauce over the cooked potatoes, then toss with the bacon and 1/4 cup chopped fresh parsley. Serve hot or chill for a cold dish.
Notes
You can use sliced red potatoes if preferred.
Chilling the salad enhances the flavors, making it perfect for picnics.
Feel free to add other herbs for extra freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
