German potato salad is an amazingly delicious side dish that is perfect for potlucks, picnics, barbecues, or banquets! It is loaded with potatoes, onion, bacon, and a combination of vinegar and spices for a unique and authentic flavor. Whenever you serve this to your friends and family, everyone will be begging to know what the recipe is!
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Instructions
To begin, add your potatoes to a large stockpot and fill with enough water to cover the potatoes by 1 to 2 inches. Add salt and bring the water to a boil.
Boil the potatoes until they are tender and can easily be pierced with a fork, about 10 minutes. Then, drain the water and set the potatoes aside to cool.
Meanwhile, while the potatoes are boiling, place your bacon into a large and deep skillet over medium-high heat. Fry the bacon until it has browned and is nice and crispy, about 10-12 minutes, making sure to flip halfway. Once cooked, move the bacon to a paper-towel-lined plate and set it aside.
With the bacon grease still in the skillet, add in the onion and cook over medium heat until the onion has begun to brown, about 6-8 minutes.
Next, add the vinegar, sugar, water, salt, and pepper. Bring the mixture to a boil.
Once boiling, add the cooked potatoes into the skillet as well as half of your crumbled bacon. Cook until the potato salad has been thoroughly heated through, about 3 minutes.
Finally, transfer the potato salad to a large bowl or serving dish and top it with the remaining crumbled bacon. Garnish with chopped chives, if desired, and serve immediately.
Notes
Whether or not you want to peel your potatoes is completely up to you! Personally, I like to leave the peel on potatoes such as Yukon Gold potatoes, but prefer to peel Russets.
When adding salt to boiling water (for boiling potatoes or pasta) use about ½ tablespoon per every 2 quarts, or every 8 cups, of water.
Heavy bottomed skillets, frying pans, or dishes are best at conducting heat and preferred for this easy recipe.
I personally love bacon and like to add more than just 4 slices (more like 6-8 slices)! No one will complain about extra bacon!
You can adjust the amount of sugar used in this recipe to suit your preferred taste. If you're concerned about the potato salad being too sweet, start with only ½ tablespoon of sugar and add more from there.
To store: Place any leftovers in an airtight container and keep them in the fridge for up to 5 days.
To reheat: You can enjoy these leftovers cold, allow them to sit out for 30 minutes and enjoy at room temperature, or reheat individual servings in the microwave at half-power using 30-second increments.
To make in advance: You can make this dish the day before you need it, simply storing the entire cooked dish in the fridge. When ready to reheat, place the potato salad in an oven-safe dish and cover it with foil. Bake in the oven at 325°F (165°C) until heated thoroughly. *Note: The potatoes will continue to absorb the dressing while sitting in the fridge, making them slightly drier than if you were to enjoy them immediately after making.
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