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Savor the delightful medley of flavors in this warm German Potato Salad with Bacon, where the savory bacon, tender potatoes, and zippy vinegar meld together to form a luscious side dish that is perfect for complementing any meal.
I like potato salad in the summertime.
German potato salad is a different take with the tang of vinegar and does not use mayonnaise.
What is German potato salad?
Different from the mayonnaise-based American potato salads, German potato salad is usually made with white vinegar and mixed with bacon bits and its oils.
It is uncomplicated and usually served warm instead of cold, but some people prefer to serve it at room temperature, but cold is okay too.
What you will need to make German Potato Salad
These are the ingredients you’ll need to make this simple German potato salad recipe:
- Potatoes: Any potato will do, but I like Yukon Gold because it holds its shape well
- Bacon: Bacon (and its grease) adds lots of meaty flavor to the this German potato salad.
- Onion: I use the regular yellow onion, cooked in the bacon fat
- Cooked egg: optional
- Vinegar: White vinegar adds the tang and freshness
- Sugar: A bit of white sugar gives it a little sweetness. You can leave out if you need to
- Seasonings and herbs: Parsley, salt and pepper for more seasoning
This is how you cook
- Fry the bacon in a hot skillet, then cook the onion in the bacon grease. Set bacon aside to cool. If you don’t want to use fresh bacon, packaged bacon bits will work just as well.
- Cook your potatoes as usual, let cool, peel and cut into thick slices
- In the skillet used for bacon, heat the pan and add the vinegar, sugar, water, salt, and pepper and bring to a boil.
- Add the potatoes and ½ of the bacon (crumble them up before adding to the pan) to the boiling liquid.
- Stir ingredients till well combined and allow liquid to reduce
- Remove from heat, add the rest of the bacon and season to taste.
What goes with German Potato Salad
German potato salad is great to bring to picnics, potlucks and parties.
It’s an alternative to the traditional potato salad with mayonaisse and works just as well as a summer side dish or party appetizer.
It goes great with:
Brisket
hotdogs
sausage
corn
macaroni salad
barbeque chicken
shredded pork
and more!
How long can I keep German Potato Salad?
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Leftover German potato salad can be stored refrigerated in a tight container for a few days. When reheating, the best way would be to cover it with foil and place it in the oven. Reheating in the microwave is fine as well.
You also have the option to freeze the salad and keep it in the freezer for up to three months. To prepare it for eating again, thaw it in the fridge and then reheat it in the oven.
Warm German Potato salad with Bacon and a zip of vinegar
Ingredients
- 3 cups sliced peeled potatoes
- 4 to 5 slices bacon or 1 cup packaged bacon bits
- 1 small onion diced
- 1/4 to 1/2 cup white vinegar
- 2 to 3 tablespoons water
- 1 tablespoon sugar
- 1 teaspoon salt
- pepper to taste
- chopped cooked egg (optional)
- chopped parsley
Directions
- Boil potatoes till fork tender about 8 minutes. Drain and set aside to cool.
- Fry the bacon in a hot skillet, then cook the onion in the bacon grease. Set bacon aside to cool. If you don’t want to use fresh bacon, packaged bacon bits will work just as well.
- In the skillet used for bacon, heat the pan and add the vinegar, sugar, water, salt, and pepper and bring to a boil.
- Add the potatoes and ½ of the bacon (crumble them up before adding to the pan) to the boiling vinegar mixture.
- Stir ingredients till well combined and allow liquid to reduce and absorb into the potatoes.
- Remove from heat, add the rest of the bacon and season to taste.
- Serve and savor a delicious meal with friends and family.
