If you’ve never had a really good German Potato Salad, you might think you might think you don’t care for it. I know this to be true because I’ve tried, from time to time, grocery store deli German Potato Salad. It doesn’t compare to what you can make at home.
Just a little tart from the vinegar, rich with bacon and absolutely delicious, home-made German Potato Salad will blow you away. It’s a great item to bring to a potluck when you want to bring something just a little bit unexpected. There’s no big worries about toting German Potato Salad along like you might have with anything made with mayo.
Great warm or at room temperature, German Potato Salad can be a bit of a cheat when getting dinner on the table. No need to chill like you’d do with a standard potato salad.
I had such a craving for German Potato Salad that I didn’t run to the store to get red potatoes and used the russets I had on hand. Russets absorb too much of the vinaigrette; it was fine when I served it, but then got a little dry, so I’d really recommend using the firmer red potatoes or another waxy type. I also recommend using the lesser amount of potatoes because I like the tart bacon vinaigrette so shine through a little more.
The only pricey item in this recipe is the bacon – do watch for sales, especially during holiday weeks (and we have so many in the summer), stock up and freeze. Potatoes are never usually expensive but if you have a cool place to store pick them up on sale – but don’t store potatoes and onions together.
German Potato Salad
- 1 3/4 to 2 pounds red or waxy potatoes peeled or in their jackets, cut into bite bite sized pieces
- 4 slices bacon, in 1/2 inch dice (stack & cut through)
- 1 medium onion, finely diced
- 1 stalk of celery with leaves, diced small, optional
- 1/4 cup cider vinegar, divided
- 2 tablespoons olive oil (if needed)
- 1/2 cup beef broth
- salt and pepper to taste (be generous with the salt)
- good pinch of sugar, optional
- parsley or green onion for garnish
Cook potatoes in salted simmering water, about 15 minutes until just done. Drain and add to a large bowl in layers, sprinkling each layer with salt and pepper and a total of two of the tablespoons vinegar.
While potatoes are cooking, prepare the vinaigrette:
In a saute pan, cook bacon until brown & crisp and remove. Add onion (and celery if using) to pan and cook until the onion is golden brown and softened. If the bacon was lean, add the optional oil. You’ll want about two tablespoon of unabsorbed drippings/oil,
Add the beef broth, bring to a boil and remove from heat. Add the remaining two tablespoons vinegar and bacon, taste for salt and pepper, and add a pinch of sugar if desired.
Drizzle over potatoes and gently toss. Garnish with parsley or green onion. Serve warm or at room temperature.