Go Back

German Potato Salad

A traditional Swabian dish that highlights the flavors of waxy potatoes, crispy bacon, and a tangy vinegar dressing, making for a warm, comforting side with no mayonnaise.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds small red potatoes Use waxy potatoes for the best texture.
  • 4 ounces bacon Chopped into small pieces.
  • 1 medium onion Finely chopped.
  • 1 cup beef broth Hot and seasoned.
  • 1/4 cup white wine vinegar Or cider vinegar for a different flavor.
  • 1 tablespoon mustard Dijon recommended for depth.
  • 3 tablespoons olive oil For the dressing.
  • Salt to taste Salt To season the dish.

Method
 

Preparation
  1. Boil the small red potatoes whole in salted water until just tender.
  2. While the potatoes are boiling, render the chopped bacon in a skillet over medium heat until crispy. Remove bacon and set aside, leaving the fat in the skillet.
  3. In the skillet with the bacon fat, sauté the chopped onion until softened.
Combining Ingredients
  1. Once the potatoes are cooked, drain and let them rest until cool enough to handle.
  2. Slice the potatoes into thick rounds and place in a large bowl.
  3. Pour the hot beef broth over the sliced potatoes and allow them to soak for about 5 minutes for maximum flavor absorption.
  4. In a separate bowl, whisk together the rendered bacon fat, vinegar, mustard, and olive oil to create the dressing.
  5. Pour the dressing over the potatoes and gently toss to combine, adding the bacon and sautéed onions.
Serving
  1. Serve the German Potato Salad warm or at room temperature, allowing flavors to meld.

Notes

This potato salad is best served warm for optimal flavor. Leftovers can be gently reheated in a pan with a splash of water or broth.