Name: The Best Potato Salads (Plus the Sides I Always Bring With Them)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: German
Ingredients: 2 pounds diced red potatoes; 1 pound bacon; 1 cup diced red 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

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The scent of crispy bacon and tangy vinegar mingling with the earthy aroma of cooked potatoes is pure comfort food. This Old Fashioned German Potato Salad is the quintessential side dish, whether you’re grilling burgers in the summer or serving holiday feasts. With its vibrant flavors and hearty textures, this potato salad transcends the traditional mayo-laden versions you often find at picnics, making it a standout at any gathering. When I first discovered this recipe at a family reunion, it felt like a warm embrace – the kind of dish that feels like home.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make The Best Potato Salads (Plus the Sides I Always Bring With Them)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
The Best Potato Salads (Plus the Sides I Always Bring With Them)

The Best Potato Salads (Plus the Sides I Always Bring With Them)

I have to say, there’s something incredibly satisfying about the balance of ingredients in this dish. The slight acidity from the vinegar perfectly complements the richness of the bacon, while the sweetness from the sugar rounds out the flavors. You’ll notice how the red onions add a crisp bite and a pop of color. With relatively simple prep and cooking steps, this recipe can quickly become your go-to when you’re asked to bring a side dish. So why not give this Old Fashioned German Potato Salad a try? I promise it’ll be a hit!

Why You’ll Love This Recipe

Simple & Quick: Whip it up in just 30 minutes with minimal hassle.
Irresistible Flavor: Savory bacon intertwined with tangy and sweet dressing creates a mouthwatering experience.
Eye-Catching Appeal: With its bright colors, this salad is as delightful to look at as it is to eat.
Flexible Serving: Perfect for barbecues, potlucks, or even a cozy family dinner.
Diet-Friendly Options: You can easily modify it for gluten-free diets by checking your mustard labels.

Ingredients You’ll Need

2 pounds diced red potatoes (or sliced): These potatoes hold their shape well and have a creamy texture that pairs beautifully with the dressing.
1 pound bacon (diced): Adds a savory crunch and smoky flavor that makes this salad unforgettable. Feel free to swap it with turkey bacon for a lighter version.
1 cup diced red onion (1 medium onion): These add a sharp, sweet bite that balances the richness of the bacon. If you prefer milder flavor, soak the onions in cold water for a few minutes before adding them.
1/4 cup distilled white vinegar: This tangy component is key to achieving that classic German flavor profile.
1/4 cup olive oil: Helps to bind the dressing and adds richness. You can replace it with canola oil if desired.
2 tablespoons granulated sugar: Balances out the acidity of the vinegar. Honey or maple syrup can serve as excellent substitutes.
1 tablespoon Dijon mustard: Adds a subtle depth of flavor and a hint of spice.
1 teaspoon salt: Enhances all the flavors in the salad.
1/2 teaspoon black pepper: A dash of pepper brings a bit of warmth to the dish.
1/4 cup chopped fresh parsley: This garnish not only adds color but also a fresh note to every bite.

How to Make The Best Potato Salads (Plus the Sides I Always Bring With Them)

Boil the Potatoes: Start by placing the diced red potatoes into a large pot, covering them with cold water. Add a pinch of salt to the water and bring it to a boil. Cook until the potatoes are fork-tender, which usually takes about 15 minutes.
Cook the Bacon: While the potatoes are cooking, in a large skillet over medium heat, add the diced bacon. Fry until crispy, about 7-10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels, leaving the rendered fat in the pan.
Sauté Onions: In the same skillet, add the diced red onion to the bacon fat. Sauté until the onions are soft and translucent, approximately 3-4 minutes. This step helps to mellow the flavor of the onion.
Make the Dressing: In a small bowl, whisk together the distilled white vinegar, olive oil, sugar, Dijon mustard, salt, and black pepper. The oil and vinegar will create a beautiful emulsion, so combine these well.
Combine the Ingredients: Once the potatoes are cooked and drained, place them in a large serving bowl. Add the sautéed onions and crispy bacon. Pour the dressing over the potato mixture and carefully toss everything together until the potatoes are evenly coated.
Garnish & Serve: Just before serving, sprinkle the chopped fresh parsley over the salad for a burst of color and freshness.

Stir everything gently, so you avoid mashing the potatoes. This salad can be served warm, at room temperature, or chilly from the refrigerator, making it incredibly versatile!

Storing & Reheating

Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. Because of the vinegar-based dressing, it tastes even better the next day as flavors meld together. If you have more significant leftovers, you can freeze it for up to three months, though the texture of the potatoes may change slightly once thawed. When ready to serve, simply thaw in the refrigerator overnight and stir well before enjoying.

Chef’s Helpful Tips

Avoid overcooking the potatoes to keep them firm and prevent a mushy salad. Check them after about 12 minutes to ensure they’re just fork-tender.
Always allow the potatoes to cool slightly before adding the dressing. This helps them absorb flavors without becoming too soft.
Experiment with different herbs like dill or chives for an extra layer of flavor.
Make it a day ahead! Preparing this potato salad in advance allows the flavors to develop beautifully.

The delightful combination of textures and flavors in this Old Fashioned German Potato Salad makes any meal feel special. Plus, it’s incredibly easy to whip up, meaning you can focus on enjoying the time spent with friends and family. I invite you to play around with this recipe, making it your own with perhaps a dash more vinegar or a sprinkle of your favorite herbs.

Recipe FAQs

Can I make this potato salad ahead of time?

Absolutely! Making this Old Fashioned German Potato Salad a day in advance is actually beneficial. It allows the flavors to meld and enhance. Just store it in an airtight container in the fridge and give it a good stir before serving.

What’s the best way to cook the potatoes?

Boiling is a classic method and works well; however, you can also steam the potatoes for a slightly different texture. Be sure to use a sharp knife to test for doneness, as you want them tender but not mushy.

Is there a vegetarian version of this salad?

Definitely! Simply omit the bacon and substitute with smoked paprika for a similar aroma and depth of flavor. You can also add roasted vegetables like bell peppers or zucchini for added texture and taste.

Can I use other types of potatoes?

While red potatoes provide a great waxy texture, feel free to use waxy varieties like Yukon Gold or fingerlings. Just avoid starchy potatoes like Russets, which tend to break apart during cooking.