Description
Sizzling German potato salad brings tangy bacon and zesty vinegar together in a mouthwatering dance of flavor. Crisp potatoes and smoky bacon create a hearty side dish that connects you to traditional German countryside cooking.
Ingredients
Scale
Potatoes:
- 2 pounds (907 grams) small potatoes (Yukon Gold or red)
Protein:
- 6 slices bacon
Seasoning and Dressing:
- 1/2 cup (120 milliliters) onion, finely chopped
- 1/4 cup (60 milliliters) apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/4 cup (15 grams) fresh chives, chopped
Optional Creaminess:
- 1/2 cup (120 milliliters) sour cream or crumbled feta cheese
Instructions
- Prepare potatoes by submerging them in salted cold water in a large pot. Bring to a rolling boil and cook for 15-20 minutes until tender when pierced with a fork.
- Drain potatoes and allow to cool slightly, then slice into bite-sized chunks while still warm.
- In a skillet over medium heat, crisp the bacon until golden brown and fully rendered. Transfer bacon to a paper towel and crumble, reserving 2 tablespoons of bacon drippings.
- Using the same skillet with reserved bacon fat, sauté finely chopped onions until soft and translucent, approximately 4-5 minutes.
- Create dressing by whisking apple cider vinegar, Dijon mustard, sugar, salt, and pepper directly into the skillet with sautéed onions. Simmer for 1-2 minutes to meld flavors.
- Transfer warm potato chunks into a large mixing bowl and gently coat with the warm vinegar-onion dressing, ensuring even distribution without breaking potato pieces.
- Sprinkle crumbled bacon over the dressed potatoes and incorporate gently.
- Garnish with freshly chopped chives and optional sour cream or feta cheese for added creaminess.
- Serve immediately while warm or allow to rest at room temperature, allowing flavors to develop and meld together.
Notes
- Select small, waxy potatoes like Yukon Gold or red potatoes for the best texture and ability to hold their shape during cooking.
- Keep potato pieces uniform in size to ensure even cooking and consistent flavor distribution throughout the salad.
- Drain potatoes immediately after cooking to prevent them from becoming waterlogged and mushy, which can ruin the salad’s texture.
- Cook bacon until perfectly crisp for maximum crunch and flavor, but be careful not to burn it, as that can introduce bitter notes.
- Use high-quality apple cider vinegar for a tangy, authentic taste that complements the richness of the bacon and potatoes.
- Adjust sugar and vinegar quantities to balance the sweet and sour elements according to personal preference.
- For a lighter version, substitute turkey bacon or use less bacon and add more herbs for flavor.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 20 mg