How To Make German Potato Salad
German Potato Salad is a little different than what most Americans are accustomed to. Instead of a base of mayonnaise, sour cream and/or yogurt, this one is given its creamy consistency with a bit of vinegar and some mustard. But don’t think for a second that takes away from its deliciousness. In fact, it may be even more of a family favorite considering the addition of this one amazing ingredient: bacon. You read that right. Even better, you cook the bacon first and then cook the onions in all the yummy flavor that’s left over and then, the best part, toss the potatoes in the pan where said onions and bacon were cooked. The result is a beautifully flavored dish made all the more sharp with notes of the vinegar, a bit of sugar, salt, pepper, some chopped parsley and a touch of love. Serve it warm or at room temperature along with your sausage, wiener snitchzel or even alongside a plain old turkey sandwich. You want to get in on this irresistible recipe.
We teach you how to make the crowd pleasing dish, German Potato salad, in this online culinary class. This delicious dinner idea works all year round for all your side dish needs.
German Potato Salad Recipe
3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
1. Place potatoes in a large pot with the onion and cover with cold water. Cook until tender.
2. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
3. In a large sauté pan cook the bacon and cook until crisp. Remove the bacon and set it aside. Add the onions to the remaining bacon fat and cook until soft, about 3 to 4 minutes. Add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and
4. Add the hot dressing to the potatoes and toss to coat. Fold in the green onions and parsley.
5. Season with salt and pepper, to taste.