German Potato Salad

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With so many recipe styles of this classic salad this is the one I come back to exclusively. It’s closest to a Bavarian style which having eaten mounds of it in Munich, I can attest to.

I’d probably eat this every day if I could! It’s got such bold flavors it makes an amazing side dish for BBQ – ribs in particular. Far better than American style, mayo-based salads in my opinion. It’s hearty enough for winter and light enough for a summer salad – especially when served cold.

You can do small chunks or more delicate slices, whichever floats your boat. The most important part of this recipe is to get the cook on the potatoes right. That’s why I like to precut the pieces as they tend to cook more uniformly (and faster) than cooking whole potatoes.

If you like your salad creamier, just cook the potatoes longer. Keep in mind, they will continue to cook as you let them rest in the colander! You can even use Russets for a creamy version as they will break up in the salad mix.

German Potato Salad

A classic that is far more versatile than you think.
Prep Time: 20 minutes
Cook Time: 20 minutes
4 hours
Total Time: 4 hours 40 minutes
Course: Side Dish
Cuisine: American, BBQ, German
Keyword: Potato Salad, Salad

Ingredients
 

  • 5 lbs Yukon Gold potatoes - Peeled and diced or sliced
  • 1 cup Red onion - finely diced
  • 8 strips Thick cut bacon - Cut into 1/2 squares
  • 3 tbsp Reserved bacon fat
  • 2.5 tbsp Fresh dill - finely chopped
  • 1/4 cup Fresh parsley - chopped
  • 1/2 cup Chicken stock
  • 2 tsp Sugar
  • 2 tsp Kosher salt
  • 1.5 tsp Freshly ground black pepper
  • 3/4 cup Red wine vinegar
  • 1/4 cup Rice wine vinegar - unseasoned
  • 3/4 cup Vegetable oil

Instructions

  • Mise en place all ingredients.
  • Peel and pre-cut your potatoes. They cook faster and more evenly. If doing cubes, dice to 1/2" chunks. If slices, 1/4 slices then in half to make half moons. Cover with cold water in large pot and bring to a boil. Cook until a fork can just barely pierce the center of your pieces.
  • While potatoes cook, sautee bacon pieces till just crispy. Drain into a strainer over a bowl to reserve the rendered bacon fat.
  • Drain potatoes in large colander and let cool for 15 minutes.
  • Add potatoes to a large bowl and sprinkle/toss them with the salt, pepper, sugar and vinegars. Let sit for 5 minutes.
  • Add remainder of ingredients (including bacon and fat) and toss well to combine. You should have a nice sheen on the potatoes and even distribution of the herbs, onions and bacon.
  • Refrigerate for at least 4 hours, even better overnight.
  • Can be served cold, at room temp (my favorite) or slightly warmed.

Notes

If you want a creamier salad, use Russets or cook the Yukons till a bit softer.
Tried this recipe?Let us know how it was!

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