This warm German potato salad is a delightful mix of tender potatoes, zesty mustard, and crispy bacon. It’s served warm, making it perfect for gatherings or cozy dinners!
Honestly, it’s hard to resist seconds with this dish! The mix of flavors gets everyone talking, and I love how simple it is to whip up. Plus, it’s a wonderful side that pairs well with anything!
Key Ingredients & Substitutions
Baby Yellow Potatoes: These potatoes are creamy and have a slight sweetness. If you can’t find them, use red potatoes or even Yukon gold – they hold their shape well.
Bacon: Crispy bacon adds a lot of flavor. If you’re looking for a healthier alternative, turkey bacon works too! You can also try using sautéed mushrooms for a vegetarian option.
Apple Cider Vinegar: This vinegar gives a nice tang. If you don’t have it, white wine vinegar or even lemon juice could work, but may alter the taste slightly.
Mustards: I love using both Dijon and whole grain for texture and flavor. If you prefer, you can use just one type or swap it for yellow mustard for a milder taste.
How Do I Cook Potatoes for a Perfect Salad?
Cooking the potatoes correctly is key to this dish. You want them tender enough to absorb the dressing but not too soft that they fall apart. Here’s how to do it:
- Start with cold water in the pot; this helps cook the potatoes evenly.
- Bring to a boil, then reduce to a simmer. This gentle cooking helps ensure they don’t become mushy.
- Check for doneness with a fork after 15 minutes; they should pierce easily but still hold their shape.
- Drain and let them cool slightly before cutting to add to your salad.
Following these tips will give you deliciously tender potatoes that are perfect for this warm salad!
Warm German Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby yellow potatoes
- 6 slices bacon
- 1 small onion, finely chopped
- 2 cloves garlic, minced
For the Dressing:
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 2 tbsp granulated sugar
- 1 tbsp Dijon mustard
- 1 tsp whole grain mustard
- Salt and freshly ground black pepper, to taste
For the Garnish:
- 3 green onions, sliced
- 1/4 cup fresh parsley, chopped
How Much Time Will You Need?
This warm German potato salad takes about 30 minutes in total. You’ll need approximately 15-20 minutes for prep and cooking the potatoes, and another 10-15 minutes to make the dressing and toss everything together. It’s quick, easy, and makes a delicious side dish!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the baby potatoes in a large pot and covering them with cold water. Bring the water to a boil over high heat, then reduce the heat and let them simmer until they are tender when pierced with a fork, which takes about 15-20 minutes. Once they’re cooked, carefully drain the potatoes and let them cool slightly.
2. Cook the Bacon:
While the potatoes are cooking, heat a large skillet over medium heat and add the slices of bacon. Cook the bacon until it becomes crispy, then remove it from the skillet and crumble it when it’s cool enough to handle. Make sure to leave the bacon drippings in the skillet for flavor!
3. Sauté the Aromatics:
Add the finely chopped onion to the skillet with the bacon drippings. Sauté the onion for about 3-4 minutes, or until it becomes translucent. Next, stir in the minced garlic and let it cook for an additional minute to get that great aroma going.
4. Prepare the Dressing:
Now, pour in the apple cider vinegar, water, granulated sugar, Dijon mustard, and whole grain mustard into the skillet. Stir everything together and bring it to a gentle simmer. Taste and season with salt and freshly ground black pepper to your liking.
5. Combine Potatoes and Dressing:
Cut the warm potatoes into halves or quarters based on their size and add them to the skillet. Toss them gently to ensure the potatoes are fully coated with the warm dressing.
6. Add Bacon:
Gently stir in the crumbled bacon and remove the skillet from the heat. This will encapsulate all the wonderful flavors!
7. Garnish and Serve:
Finally, sprinkle the sliced green onions and chopped parsley over the potato salad. Give it a light toss again to combine. Serve your warm German potato salad either warm or at room temperature for the best taste experience.
Enjoy this classic dish filled with tangy vinegar, crispy bacon, and tender potatoes! It’s sure to be a hit with everyone!
Can I Use Different Types of Potatoes?
Absolutely! While baby yellow potatoes work great for their creaminess, you can also use red potatoes or Yukon gold. Just make sure they’re similarly sized for even cooking.
Can I Make This Salad Vegetarian?
Yes! To make a vegetarian version, simply omit the bacon and replace the bacon drippings with olive oil or butter. You can also add sautéed mushrooms for a meaty texture!
How to Store Leftovers?
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. To enjoy it warm again, simply reheat it gently on the stove or in the microwave, adding a splash of water or broth to help rehydrate it.
Can I Prepare This Salad in Advance?
You can prepare the dressing and cook the potatoes a day ahead. Just store everything separately in the fridge. When you’re ready to serve, simply reheat the potatoes and combine with the dressing while warm!
