German Inspired Potato Salad
I was gifted a couple packs of brats recently which I was so excited about. I love brats cooked with charcoal. It's such a yummy summer meal. I started thinking about what sides I wanted to eat with the brats. I usually go with fries and a veggie like broccoli or corn on the side. I wanted to spice things up a bit and try something different. Presenting, a warm potato salad--heavy on the tart vinegar!
I like this option because it does not feel as heavy as potato salads made with mayo as the base. I made a smaller amount since there was just two of us eating and I didn't want too many leftovers.
I know I will be asked about omitting the bacon. You can omit the bacon...but I really recommend you leave it in. It is what helps to create the sauce and wonderful flavor. This just wouldn't be the same without it!
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German Inspired Potato Salad
- 1 pound baby red potatoes or baby yukon gold
- 1 small red onion, diced
- 1 tsp salt for boiling potatoes
- 6 oz bacon, cooked
- 1/4 C apple cider vinegar
- 2 tsp granulated sugar
- 2 tsp dijon mustard (grainy)
- 1/4 C fresh chopped parsley
- 2 cloves garlic, minced
- salt and pepper for seasoning
- Clean your potatoes and ensure they are approximately the same size for boiling, if not, cut larger potatoes in half
- Dice your onion
- Place in a pot of cold water and bring to a boil, adding salt
- Meanwhile, begin to pan-fry your bacon
- Reduce heat on potatoes and simmer for 10-15 minutes or so until potatoes are just barely cooked
- Cook your bacon until crispy and reserve the grease
- Let your potatoes cool and cut into uniform chunks, about 1/2 inch or so
- Keep bacon grease in the skillet on low heat and saute red onions for about 5 minutes
- Slowly add vinegar, mustard, sugar, and salt and pepper
- Bring to a simmer, cooking for a few minutes
- Add garlic and cook for 1 minute longer
- Remove from heat and add in potatoes to toss with sauce
- Crumble the bacon and mix with potatoes
- Add chopped parsley to salad
- You can keep the salad in the fridge for a few days if you don't eat all of it. Just reheat slightly as it is best served warm or hot.
- Feel free to double this recipe.
My familie's recipe also has hard boiled eggs sliced in it. My name is Gretchen so I am part German and make a lot of German dishes.
That sounds slot like my momma's wilted salad dressing minus the red onion, garlic &mustard but when warm poured it over bib lettuce and green onion some diced tomatoes maybe cucumber whatever we had in the garden and crumble the bacon over it was the best salad ever and I cannot wait to try yours over potatoes!!
Thank you so much for sharing this, you have reminded me of a forgotten favorite from when I was a child. Have a wonderful day...