The Best Potato Salads (Plus the Sides I Always Bring With Them)
The distinct taste of a classic potato salad brings so much comfort, doesn’t it? This Old-Fashioned German Potato Salad is no ordinary side dish. With its warm flavors and zesty twist, it becomes a perfect companion at picnic tables, family barbecues, or even just a cozy night in. The balance between tender red potatoes and crispy bacon, combined with tangy vinegar and mustard, creates a symphony of flavors to satisfy any craving. Each bite is not just about the taste; it’s a nostalgic nod to gatherings past and a promise of many delicious moments to come.
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I remember the first time I discovered this recipe. It was at a friend’s summer cookout, and the potato salad was disappearing fast! As I took my first bite, it hit me how different it was from the typical creamy versions everyone usually brings. This salad, warm and slightly tangy, had a depth that kept guests going back for more. Easy to whip up but a definite crowd-pleaser, this dish has since become my go-to side. Trust me, you’ll want to add this to your meal rotation!
Why You’ll Love This Recipe
- Simple & Quick: You can whip this up in just 30 minutes, making it perfect for any last-minute gatherings.
- Irresistible Flavor: The combination of crispy bacon, zesty vinegar, and fresh parsley creates a balance that’s both savory and fresh.
- Eye-Catching Appeal: The vibrant colors of red potatoes, green parsley, and golden bacon make it a beautiful addition to your table.
- Flexible Serving: Whether it’s a barbecue, potluck, or just a family dinner, this salad shines in every setting.
- Diet-Friendly Options: With some tweaks, it’s naturally gluten-free and can be made dairy-free too.
Ingredients You’ll Need
- 2 pounds diced red potatoes (or sliced): Red potatoes maintain their shape when cooked, offering a firm texture that’s perfect for salads.
- 1 pound bacon (diced): Adds a crunchy, smoky flavor; for a healthier option, turkey bacon can be used.
- 1 cup diced red onion (1 medium onion): This provides a sharp contrast to the richness of the bacon. Substitute with green onions for a milder taste.
- 1/4 cup distilled white vinegar: This tangy ingredient brightens up the salad; apple cider vinegar works well too if you want a sweeter note.
- 1/4 cup olive oil: A healthy fat that helps to bind everything together, ensuring a delectable mouthful each time.
- 2 tablespoons granulated sugar: Just a hint of sweetness balances the tanginess of the vinegar.
- 1 tablespoon Dijon mustard: For depth and a bit of spice; if you prefer milder flavors, use yellow mustard.
- 1 teaspoon salt: Essential for enhancing all the flavors.
- 1/2 teaspoon black pepper: Freshly ground gives the best taste; adjust to your spice preference.
- 1/4 cup chopped fresh parsley: This adds a pop of color and freshness, brightening the overall dish nicely.
How to Make The Best Potato Salads (Plus the Sides I Always Bring With Them)
Prepare the Potatoes: Start by placing the 2 pounds of diced red potatoes in a large pot. Cover them with water and add a pinch of salt. Bring to a boil and cook for about 15-20 minutes, or until fork-tender, but not mushy. Drain and let cool slightly.
Cook the Bacon: In a skillet over medium heat, cook the 1 pound of diced bacon until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and let it drain on paper towels. Reserve about 2 tablespoons of the bacon fat for the dressing.
Make the Dressing: In a large mixing bowl, combine 1/4 cup of distilled white vinegar, 1/4 cup of olive oil, 2 tablespoons of granulated sugar, 1 tablespoon of Dijon mustard, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk until well blended.
Assemble the Salad: Once the potatoes are slightly cooled, add them to the bowl with the dressing, along with the cooked bacon and 1 cup of diced red onion. Gently toss to ensure all the ingredients are well-coated in the dressing.
Garnish & Serve: Just before serving, fold in 1/4 cup of chopped fresh parsley for a burst of freshness. The salad is best served warm, but it can also be enjoyed at room temperature or chilled.
Storing & Reheating
After preparing your potato salad, you can leave it out for up to two hours at room temperature, perfect for parties. For longer storage, refrigerate in an airtight container where it can last up to 3 days. If you want to freeze it, you can do so for about 3 months, but keep in mind, the texture may change upon thawing. To reheat, simply warm it gently in the microwave for about 1-2 minutes—just enough to take off the chill while being careful not to overheat it, as that can cause the potatoes to become mushy.
Chef’s Helpful Tips
- Make sure the potatoes are cooked just right; you want them tender but still holding their shape.
- Use fresh ingredients whenever possible, especially herbs, for the best flavor.
- Consider cooking the bacon ahead of time; it can add more crunch if allowed to cool completely before mixing it in.
- If you prefer a creamier texture, consider offering a dollop of sour cream or yogurt on the side for guests to add as desired.
- This salad is a perfect make-ahead dish; allowing it to sit for a few hours or overnight can enhance the flavors.
With its delightful mix of flavors and textures, this Old-Fashioned German Potato Salad isn’t just another side dish; it’s a beloved classic that never fails to impress. It marries the hearty comfort of potatoes with the brightness of vinegar and the crunch of bacon, making it a dish that warms the heart and delights the palate. I encourage you to experiment with this recipe and make it your own. Try adding your favorite herbs or tweaking the dressing to fit your taste! Enjoy every bite and make it part of your culinary repertoire.
Recipe FAQs
Can I make this salad ahead of time?
Absolutely! This salad can be made a day in advance. In fact, letting it sit in the refrigerator for a few hours or overnight allows the flavors to meld beautifully!
What types of potatoes work best?
While red potatoes are great because they hold their shape well, you can also use Yukon Gold or even fingerling potatoes for a different flavor and texture. Just ensure they are cut into similar sizes for even cooking.
How can I make this salad vegan?
For a vegan version, simply omit the bacon and replace the Dijon mustard with a vegan alternative. You could also add more vegetables like bell peppers or cucumbers for extra crunch.
What’s the best way to store leftovers?
Store the potato salad in an airtight container in the refrigerator for up to 3 days. If freezing, ensure it cools completely before placing it in a freezer-safe container for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat gently.
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📖 Recipe Card
The Best Potato Salads (Plus the Sides I Always Bring With Them)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling/Sautéing
- Cuisine: German
Description
This Old Fashioned German Potato Salad combines tender red potatoes with crispy bacon and a zesty dressing for a savory, comforting dish. Perfect for gatherings!
Ingredients
- 2 pounds diced red potatoes (or sliced)
- 1 pound bacon (diced)
- 1 cup diced red onion (1 medium onion)
- 1/4 cup distilled white vinegar
- 1/4 cup olive oil
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of water to a boil. Add 2 pounds of diced red potatoes and boil until tender, about 10 to 12 minutes. Drain the potatoes and place them in a large mixing bowl.
- In a cold large skillet, add 1 pound of diced bacon. Heat over medium heat, cooking the bacon until crisp, stirring occasionally, about 8 to 10 minutes. Remove the bacon with a slotted spoon and let it drain on a paper towel-lined plate, leaving the bacon grease in the pan.
- Add 1 cup of diced red onion to the grease and cook for 5 minutes until the onions become soft. Whisk in 1/4 cup distilled white vinegar, 1/4 cup olive oil, 2 tablespoons granulated sugar, 1 tablespoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper until heated through, about 1 to 2 minutes.
- Pour the sauce over the cooked potatoes. Toss the mixture with bacon and 1/4 cup of chopped fresh parsley. Serve hot, or chill to serve cold.
Notes
You can substitute green onions for red onion for a milder flavor.
This salad can be enjoyed warm or cold, making it versatile for any occasion.
For added flavor, consider using flavored olive oil or adding garlic to the dressing.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
