This authentic Bavarian German potato salad is warm, tangy, and full of flavor! Made with tender potatoes, onions, and a zesty dressing, it’s a wonderful side dish for any meal.
Believe me, the best part is the dressing—it gives the salad a lovely kick! I like to serve this at barbecues or family dinners. It pairs perfectly with sausages! 🍽️
Key Ingredients & Substitutions
Waxy Potatoes: Yukon Gold or red potatoes are ideal here because they hold their shape well after cooking. If you can’t find these, try fingerling potatoes or even new potatoes as alternatives.
Bacon: For a smoky flavor, I love using thick-cut bacon. If you’re looking for a meat-free option, you can use smoked tempeh or skip it altogether. Adding a bit of liquid smoke can also mimic that bacon flavor.
Onion: A medium yellow onion works best for a nice sweetness when sautéed. If you prefer a milder taste, use green onions or shallots instead, or even skip the onion for a simpler version.
Broth: Beef broth is traditional and adds depth. If you want a vegetarian version, vegetable broth works just as well, or consider using chicken broth for a different flavor.
Apple Cider Vinegar: This vinegar gives the salad a tangy kick. You could substitute it with white wine vinegar or even lemon juice if needed, but adjust the quantity to taste.
How Do You Get Perfectly Cooked Potatoes?
Cooking potatoes properly is key to this salad’s success. To ensure they cook evenly, here are some tips:
- Start with cold water: Cover the potatoes with cold water and heat them up together. This helps them cook evenly.
- Don’t overcook: Check for tenderness with a fork. They should be tender but still firm, not mushy!
- Cool a bit before cutting: It’s easier to handle warm potatoes. This allows you to peel them if you’d like!
Following these steps ensures your salad will have great texture and flavor. Enjoy the process!
Authentic Bavarian German Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 ½ pounds waxy potatoes (such as Yukon Gold or red potatoes)
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
For the Dressing:
- 1 cup beef broth or vegetable broth
- ¼ cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper, to taste
For Garnishing:
- 2 tablespoons chopped fresh parsley (optional)
How Much Time Will You Need?
This recipe takes about 30-35 minutes to prepare and cook. It’s a quick and hearty dish that can easily accompany any main course, especially grilled meats or sausages.
Step-by-Step Instructions:
1. Cooking the Potatoes:
Begin by placing the potatoes in a large pot and covering them with cold water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes cook until they are tender but still firm when pierced with a fork, around 15-20 minutes. You want them to stay intact for the salad!
2. Preparing the Potatoes:
After cooking, drain the potatoes and let them cool slightly. If you prefer, you can peel the potatoes while they are still warm and cut them into bite-sized chunks. Set these aside for later.
3. Cooking the Bacon:
In a large skillet, cook the chopped bacon over medium heat until it’s nice and crisp. Once done, use a slotted spoon to remove the bacon and place it on paper towels to drain. Keep the delicious bacon fat in the skillet—it adds lots of flavor!
4. Sautéing the Onion:
Add the chopped onion to the skillet with the bacon fat and sauté until the onions are soft and translucent, which will take about 5 minutes. Stir occasionally to prevent them from browning too much!
5. Making the Dressing:
Next, stir in the beef broth, apple cider vinegar, sugar, and Dijon mustard into the skillet. Bring the mixture to a gentle simmer and cook for 2-3 minutes so the flavors have time to meld together beautifully.
6. Combining Potatoes and Dressing:
Now, gently add the warm potato chunks into the skillet. Toss them carefully to coat them in the dressing. Let this cook for another 2-3 minutes, allowing the potatoes to absorb all those fantastic flavors.
7. Finishing Touches:
Once everything is well mixed, remove the skillet from heat. Stir in the cooked bacon pieces. Season your potato salad with salt and freshly ground black pepper according to your taste.
8. Serve and Enjoy:
For a nice presentation, garnish the salad with fresh chopped parsley if you’d like. This warm Bavarian potato salad is delightful served warm or at room temperature. It’s the perfect side dish for grilled sausages, roasted meats, or any hearty meal. Enjoy!
FAQs about Authentic Bavarian German Potato Salad
Can I Use Different Types of Potatoes?
Yes, you can! Waxy potatoes like Yukon Gold or red potatoes are preferred for their texture, but you can also use fingerling or new potatoes. Just avoid starchy potatoes like russets, as they may become mushy.
Can I Make This Salad Vegetarian or Vegan?
Absolutely! To keep it vegetarian or vegan, simply substitute the bacon with smoked tempeh or omit it altogether. You can also increase the flavor of the dressing by adding a pinch of smoked paprika.
How Should I Store Leftovers?
Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days. To enjoy it again, simply reheat it gently on the stove or in the microwave. The flavors often deepen and improve after a day in the fridge!
Can I Make This Potato Salad Ahead of Time?
Yes, you can prepare the salad a day ahead! Just follow the recipe and store it in the fridge. When ready to serve, let it come to room temperature or warm it up on the stove briefly before serving to enhance the flavor.
