This Easy Warm German Potato Salad is a tasty twist on the traditional dish! With tender potatoes, crispy bacon, and a tangy vinegar dressing, it warms up your heart and belly.
Trust me, this salad is perfect with grilled meats or just on its own. I always save some for later, but somehow it disappears before I get the chance! 😄
Key Ingredients & Substitutions
Potatoes: Baby yellow potatoes are wonderful for this recipe because they hold their shape well. You can also use Yukon Gold potatoes for the same texture and flavor. If you want a lighter option, try using red potatoes.
Bacon: The crispy bacon adds a delicious flavor. If you’re looking for a vegetarian option, you can swap it with smoked tempeh or mushrooms to give that umami taste.
Apple cider vinegar: This gives the dish a tangy kick. If you don’t have it, white vinegar or a splash of lemon juice can work too but these options may alter the flavor slightly.
Dijon mustard: I love using Dijon for its smooth texture and sharpness. If you’re out of Dijon, you can use yellow mustard, or if you prefer a milder taste, honey mustard will do.
Green onions: They add freshness and a little crunch. You can use red onions or chives as alternatives. Just be mindful that they will have a different flavor profile.
How Do You Ensure the Perfectly Cooked Potatoes?
The key to perfect potatoes is cooking them evenly. Start by cutting similar-sized potatoes if you aren’t using small ones. Here’s how to get them just right:
- Put washed potatoes in a pot and cover them with cold water to ensure they cook uniformly.
- Once boiling, reduce heat to a simmer and cook until fork-tender, about 15-20 minutes. Check by poking with a fork; if it slides in easily, they’re done!
- Be careful not to overcook, or they’ll become mushy. Once cooked, drain them promptly to stop the cooking process.
By following these tips, you’ll enjoy a warm potato salad bursting with flavor, perfect for any gathering!
Easy Warm German Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby yellow potatoes (or small Yukon Gold potatoes)
- 6 slices bacon, diced
- 1/2 cup yellow onion, finely chopped
For the Dressing:
- 1/4 cup apple cider vinegar
- 3 tbsp water
- 1 tbsp granulated sugar
- 1 tbsp Dijon mustard
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1 tbsp whole grain mustard (optional for extra texture)
For Garnish:
- 3 green onions, chopped (white and green parts separated)
- 2 tbsp fresh parsley, chopped
How Much Time Will You Need?
This hearty potato salad will take about 20 minutes of preparation and cooking time. It’s a quick and easy dish that can be whipped up while your main meals are grilling or roasting! Just give it a little time to combine all the flavors, and it will definitely be a hit!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by washing the baby potatoes thoroughly to remove any dirt. Place them into a large pot, and cover with enough water to submerge them. Turn on the heat and bring to a boil. Let them cook until they are fork-tender, which usually takes about 15-20 minutes. Once done, drain the potatoes and allow them to cool slightly.
2. Preparing the Bacon:
While your potatoes are cooking, grab a large skillet and heat it over medium heat. Add the diced bacon into the skillet and cook it until crispy. This should take about 5-7 minutes, depending on how crispy you like it. Once crispy, use a slotted spoon to remove the bacon and set it aside, leaving the delicious bacon fat in the skillet.
3. Sautéing the Onions:
In the same skillet with the bacon fat, add the finely chopped yellow onion and the white part of the green onions. Sauté these for about 5 minutes until the onions are soft and translucent. This adds great flavor to the dressing!
4. Making the Dressing:
Next, stir in the apple cider vinegar, water, granulated sugar, Dijon mustard, salt, black pepper, and whole grain mustard if you like some extra texture. Bring the mixture to a gentle simmer, allowing it to cook for about 2-3 minutes until slightly thickened. This warm dressing will soak into the potatoes beautifully.
5. Combining Potatoes and Dressing:
Slice the warm potatoes into halves or quarters based on their size, and add them to the skillet with the dressing. Gently toss the potatoes, ensuring they are well coated. Let everything cook together for another 2-3 minutes so the potatoes can soak up all those delicious flavors.
6. Finishing Touches:
Remove the skillet from heat and stir in the cooked bacon, the green parts of the green onions, and chopped parsley. This adds a pop of color and freshness to your salad!
7. Serve and Enjoy:
Enjoy your warm German potato salad as a delicious side dish! It pairs perfectly with bratwurst, grilled meats, or can be enjoyed on its own. The combination of tangy dressing, crispy bacon, and tender potatoes is simply irresistible!
Happy cooking! 🥔❤️
FAQ for Easy Warm German Potato Salad
Can I Use Other Types of Potatoes?
Absolutely! While baby yellow potatoes or Yukon Golds are ideal, you can also use red potatoes or even Russets. Just keep in mind that cooking times may vary slightly depending on the type and size of the potatoes. Make sure they’re fork-tender before draining!
Can I Make This Salad Ahead of Time?
This is best served warm, but you can prepare the dressing and cook the potatoes ahead of time. Just store them separately in the refrigerator. When ready to serve, gently reheat the potatoes and combine them with the dressing and other ingredients for a fresh taste.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave, stirring occasionally to ensure even heating.
What Can I Use Instead of Bacon?
If you want a vegetarian option, consider using smoked tempeh, mushrooms, or even crispy chickpeas for that delicious flavor and texture! Just sauté them until they’re crispy, similar to how you would with bacon.
