This authentic Warm German Potato Salad is a comforting classic that stands apart from creamy mayonnaise-based versions. Tender baby red potatoes are simmered until just fork-tender, then tossed with crisp, salty bacon bits and a savory dressing made from beef broth, cider vinegar, and caramelized onions. The warm potatoes absorb the tangy, savory dressing beautifully, creating a dish with incredible depth of flavor. It is the perfect side dish for summer barbecues, holiday feasts, or a hearty picnic lunch. Simple to prepare with pantry staples, this recipe delivers a satisfying balance of textures and flavors that will become a staple in your rotation.
Warm German Potato Salad
Description
This authentic Warm German Potato Salad is a comforting classic that stands apart from creamy mayonnaise-based versions. Tender baby red potatoes are simmered until just fork-tender, then tossed with crisp, salty bacon bits and a savory dressing made from beef broth, cider vinegar, and caramelized onions. The warm potatoes absorb the tangy, savory dressing beautifully, creating a dish with incredible depth of flavor. It is the perfect side dish for summer barbecues, holiday feasts, or a hearty picnic lunch. Simple to prepare with pantry staples, this recipe delivers a satisfying balance of textures and flavors that will become a staple in your rotation.Ingredients
Directions
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Place potatoes in a large saucepan and cover with salted water by about 1 inch.
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Bring to a boil and simmer until just tender, about 20 minutes.
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While potatoes cook, cut bacon into 1/4-inch strips.
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Cook bacon in a medium heavy skillet over moderate heat, stirring, until browned and crisp.
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Transfer bacon to paper towels to drain, leaving the fat in the skillet.
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Drain potatoes and let stand until cool enough to handle.
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Cut potatoes into eighths and place in a large bowl with the cooked bacon.
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Cover the bowl to keep the potato mixture warm.
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Pour off all but 2 tablespoons of bacon fat from the skillet.
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Sauté chopped onion over moderately high heat, stirring, until softened, about 3 minutes.
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Add sugar, 1 tablespoon cider vinegar, and beef broth to the skillet.
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Simmer the onion mixture for 2 minutes.
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Pour the warm onion mixture over the potatoes and bacon.
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Add chopped parsley and the remaining 1 tablespoon vinegar.
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Toss gently to combine.
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Season with salt and pepper to taste.
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Serve warm or at room temperature, garnished with extra parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 174.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 13.6mg1%
- Total Carbohydrate 38.6g13%
- Dietary Fiber 5.0g20%
- Sugars 1.8g
- Protein 4.5g9%
* 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
Storage: This salad is best served warm but can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve after resting.
Substitutions: For a vegan version, omit the bacon and use vegetable broth instead of beef broth. You can also add sautéed mushrooms for extra savoriness.
Tip: Use waxy potatoes like red or Yukon Gold for this recipe, as they hold their shape better during simmering than starchy russets.
Variation: Some regional variations include mustard in the dressing for added tang.
