📝 About This Recipe
Unlike its mayo-laden American cousin, this authentic South German-style potato salad is a masterclass in balancing salty, acidic, and savory notes. Waxy potatoes are bathed in a warm, silken vinaigrette made from rendered bacon fat, sharp apple cider vinegar, and a touch of spicy mustard. It’s a rustic, comforting classic that celebrates the humble potato with a smoky, tangy punch that only improves as it sits.
🥗 Ingredients
The Potatoes
- 2.5 pounds Yukon Gold or Red Bliss Potatoes (scrubbed clean, left whole)
- 2 tablespoons Kosher Salt (for the boiling water)
The Flavor Base
- 6 slices Thick-cut Bacon (diced into 1/4-inch pieces)
- 1 medium Red Onion (finely diced)
- 2 cloves Garlic (minced)
The Warm Vinaigrette
- 1/2 cup Apple Cider Vinegar (high quality for best acidity)
- 1/3 cup Chicken or Vegetable Broth (low sodium)
- 1 tablespoon Dijon Mustard (adds tang and emulsification)
- 1-2 teaspoons Granulated Sugar (to balance the vinegar)
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/2 teaspoon Celery Seed (essential for authentic flavor)
Fresh Elements
- 1/4 cup Fresh Chives (finely chopped)
- 2 tablespoons Fresh Parsley (flat-leaf, chopped)
👨🍳 Instructions
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1
Place the whole potatoes in a large pot and cover with cold water by at least 2 inches. Add the 2 tablespoons of kosher salt.
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2
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are fork-tender but not falling apart.
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3
While the potatoes cook, place the diced bacon in a large skillet over medium heat. Fry until the bacon is crispy and the fat has rendered out completely.
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4
Use a slotted spoon to remove the crispy bacon bits to a paper-towel-lined plate, leaving the fat in the skillet. You want about 3-4 tablespoons of fat; if there's too much, spoon some out.
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5
Add the diced red onion to the hot bacon fat. Sauté for 3-4 minutes until the onion is translucent and slightly softened.
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6
Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to let it brown.
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7
Whisk in the apple cider vinegar, broth, Dijon mustard, sugar, black pepper, and celery seed. Bring the mixture to a gentle simmer for 2 minutes to slightly thicken and emulsify.
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8
Drain the cooked potatoes and let them cool just enough to handle (about 5 minutes). While still warm, peel them (if desired) and slice into 1/4-inch thick rounds or bite-sized chunks.
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9
Place the warm sliced potatoes into a large mixing bowl. Pour the hot dressing from the skillet over the potatoes immediately.
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10
Gently toss the potatoes with a rubber spatula so they absorb the dressing without breaking into a mash. The warm starch will soak up the flavors perfectly.
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11
Fold in the crispy bacon bits and half of the chopped chives and parsley.
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12
Let the salad rest for 10 minutes at room temperature. This allows the flavors to meld and the dressing to thicken into a glaze.
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13
Taste and add more salt or pepper if needed. Garnish with the remaining fresh herbs and serve warm or at room temperature.
💡 Chef's Tips
Use waxy potatoes like Yukon Gold or Red Bliss; starchy Russets will crumble and turn the salad into mashed potatoes. Always dress the potatoes while they are still warm; cold potatoes won't absorb the vinaigrette, resulting in a greasy finish. If the salad looks too dry after resting, add a splash of warm chicken broth to loosen the dressing. For a vegetarian version, swap bacon for smoked paprika and olive oil, though you'll lose that traditional smoky depth. Don't skip the celery seed; it provides that specific 'deli-style' aromatic profile that defines this dish.
🍽️ Serving Suggestions
Serve alongside grilled Bratwurst or Knockwurst with a side of spicy brown mustard. Pairs beautifully with a crisp German Riesling or a cold Weissbier (wheat beer). Excellent as a side for a classic Wiener Schnitzel or pan-fried pork chops. Serve it warm for a cozy dinner or at room temperature for an outdoor picnic or potluck. Pairs wonderfully with a side of crunchy sauerkraut or a fresh cucumber salad (Gurkensalat).