We have had such a wonderful time visiting with our friend from Germany. I have fallen in love with all the flavors found in their meals. It may quickly become a favorite cuisine, especially this recipe for German Potato Salad.
Tonight, we decided to try an authentic German Potato Salad. Bold flavors and potatoes in the same recipe? What’s not to love?!? Oh my goodness…heaven on a plate! Seriously, I could eat the entire bowl all by myself.
This recipe can be made in the time it takes to prep and cook the potatoes. While the potatoes are cooking you can prepare the veggies and herbs and make the dressing. Combine everything together in a large bowl and a new favorite side dish is ready to serve.
WHAT IS THE DIFFERENCE BETWEEN GERMAN & AMERICAN POTATO SALAD
When it comes to the preparation of a potato salad, the differences are as numerous as the ingredients you use. The main differences are 1) the German Potato Salad is served warm while the American version is usually served cold. 2) The German version has a vinegar-based dressing and the American version has a mayonnaise-based dressing. 3) the German Potato Salad has bacon (everything is better with bacon, right?) and tomatoes. These are not found in your typical American Potato Salad.
GERMAN POTATO SALAD
- 1 1/2 pounds red or yukon gold potatoes cut into 3/4 inch cubes
- 3/4 cup chicken stock hot
- 6 ounces bacon cut into cubes
- 1 small onion diced
- 2 green onions chopped
- 2 tablespoons chives chopped
- 1 large dill pickle chopped
- 2 tablespoons fresh parsley chopped
- 8-10 cherry tomatoes quartered
- 6 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Prepare the potatoes by washing and cutting into 3/4 inch cubes. Cover with water, a generous amount of salt, and cook until tender (about 15-20 minutes).
- Drain the potatoes and return to the pot. Add the chicken stock and allow it to sit for a few minutes to absorb into the potatoes.
- Dice the bacon and place in a saute pan. Cook until crisp. Drain on paper towels.
- Dice/chop the onions, pickle, chives, parsley, and tomato. Set aside.
- In a large bowl, add the oil, vinegar, mustard, sugar, salt, and pepper. Whisk to combine. Add the bacon, onions, pickle, chives, parsley, and tomato. Stir.
- Drain any remaining liquid from the potatoes. Add the potatoes to the dressing and toss gently to combine.
- Season to taste with salt and pepper.
This potato salad is best served warm or at room temperature. It can be served cold but is not the preferred choice. Once you’ve tried it you will understand why.
You might want to double the recipe so there is enough to serve with dinner.
If you need another potato side-dish, try this Potatoes Dauphinoise…it’s delicious!