Classic Warm German Potato Salad
A beloved Bavarian-style potato salad featuring tender sliced Yukon golds tossed in a warm, savory bacon and cider vinegar dressing. Finished with fresh chives, it delivers the quintessential balance of smoky, salty, and tangy flavors.
Ingredients
- •2 lb Yukon Gold potatoes (scrubbed clean, skins on or peeled)
- •6 piece thick-cut bacon (diced into 1/2-inch pieces)
- •1 piece yellow onion (finely diced)
- •0.5 cup beef broth (warm (vegetable broth can be substituted))
- •0.33 cup apple cider vinegar (or white wine vinegar)
- •1 tbsp German whole grain mustard (or Dijon mustard)
- •1 tsp granulated sugar (to balance the acidity)
- •1 tsp kosher salt (plus more for boiling water)
- •0.5 tsp black pepper (freshly cracked)
- •3 tbsp fresh chives (finely minced)
- •2 tbsp fresh flat-leaf parsley (chopped)
Instructions
- 1.
Place whole potatoes into a large pot and cover with cold water by at least 1 inch. Add a generous tablespoon of salt. Bring to a boil over high heat, then reduce to medium and simmer until tender and easily pierced with a knife.
Time: 20 min - 2.
While the potatoes cook, heat a large skillet over medium heat. Add the diced bacon and cook until crispy and golden brown, stirring occasionally. Remove the bacon with a slotted spoon and drain on paper towels, reserving about 3 tablespoons of bacon drippings in the skillet.
Time: 8 min - 3.
Add the diced onion to the hot bacon drippings. Sauté until soft and translucent, about 3 to 4 minutes. Whisk in the warm beef broth, apple cider vinegar, German mustard, sugar, salt, and black pepper. Bring the dressing to a gentle simmer for 2 minutes to meld the flavors, then turn off the heat.
Time: 6 min - 4.
Drain the potatoes and let them rest for 5 minutes until cool enough to handle. While still warm, slice them into 1/4-inch thick rounds and place them into a wide mixing bowl.
Time: 5 min - 5.
Pour the warm dressing over the warm potatoes immediately. Gently toss with a rubber spatula so the slices absorb the liquid without breaking apart. Fold in the cooked bacon, fresh chives, and parsley.
Time: 2 min - 6.
Let the salad sit for 5 to 10 minutes before serving to allow the potatoes to fully absorb the rich dressing. Serve warm or at room temperature.
Time: 5 min
Tips
- 💡Always dress the potatoes while they are hot; warm potatoes soak up the dressing like a sponge, whereas cold potatoes will repel it.
- 💡Choose waxy or medium-starch potatoes like Yukon Gold or red potatoes so they hold their shape during tossing.
- 💡If the salad looks a little brothy at first, give it a few minutes—the starchy potato slices will naturally thicken the dressing into a glossy glaze.
Recipe from TheCookbook.ai
Created by Anonymous