This authentic German potato salad is a comforting classic that shines at summer barbecues or holiday gatherings. Waxy potatoes are boiled until tender and tossed while still warm in a flavorful dressing of apple cider vinegar, water, sugar, and spices. Crispy bacon bits and chopped onions add texture and savory depth. The key to this dish is serving it warm, allowing the potatoes to absorb the rich, tangy sauce. It’s a perfect side dish that pairs beautifully with sausages, roasted meats, or grilled vegetables. Simple ingredients come together to create a dish with complex, satisfying flavors that everyone will love.
German Potato Salad (Rice)
Description
This authentic German potato salad is a comforting classic that shines at summer barbecues or holiday gatherings. Waxy potatoes are boiled until tender and tossed while still warm in a flavorful dressing of apple cider vinegar, water, sugar, and spices. Crispy bacon bits and chopped onions add texture and savory depth. The key to this dish is serving it warm, allowing the potatoes to absorb the rich, tangy sauce. It&# 226;ÂÂs a perfect side dish that pairs beautifully with sausages, roasted meats, or grilled vegetables. Simple ingredients come together to create a dish with complex, satisfying flavors that everyone will love.Ingredients
Directions
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Peel and slice potatoes into 1/4-inch thick slices.
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Place potatoes in a large pot and cover with cold water. Add 1 teaspoon salt.
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Bring to a boil over high heat, then reduce heat and simmer until potatoes are tender but still hold their shape, about 10-15 minutes. Drain well.
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While potatoes cook, place bacon strips in a large skillet over medium heat. Cook until crisp, turning occasionally.
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Remove bacon from skillet and set aside on paper towels to drain. Reserve 2 tablespoons of bacon grease in the skillet.
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Crumble the cooked bacon into small pieces.
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In the skillet with reserved bacon grease, add chopped onion and sauté over medium heat until softened and translucent, about 5 minutes.
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Sprinkle all-purpose flour over the onions and stir constantly for 1 minute to cook out the raw flour taste.
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Gradually whisk in cider vinegar, water, sugar, salt, and pepper.
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Bring the mixture to a simmer, stirring frequently, until it thickens slightly, about 2-3 minutes.
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Transfer the warm, drained potatoes to a large serving bowl.
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Pour the hot vinegar dressing and bacon bits over the warm potatoes.
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Gently toss everything together until the potatoes are evenly coated with the dressing.
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Serve warm or at room temperature.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 787.2kcal
- % Daily Value *
- Total Fat 52.6g81%
- Saturated Fat 17.5g88%
- Cholesterol 57.5mg20%
- Sodium 7024.6mg293%
- Total Carbohydrate 26.9g9%
- Dietary Fiber 1.0g4%
- Sugars 17.5g
- Protein 47.5g95%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use waxy potatoes like Yukon Gold or Red Potatoes for the best texture. They hold up better during cooking and prevent mushiness.
This salad tastes best when served warm, as the potatoes absorb the dressing more effectively. However, it can be served at room temperature.
For a vegetarian version, omit the bacon and use vegetable oil or butter for sautéing the onions. You can also add smoked paprika for a smoky flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor often improves after resting overnight.
Adjust the sugar and vinegar ratios to suit your preference. Traditional German potato salad is quite tangy, but you can reduce the vinegar or increase sugar for a milder taste.
