📝 About This Recipe
Transport your senses to a rustic beer garden in Munich with this authentic German Potato Salad. Unlike its creamy American cousin, this Bavarian classic features tender waxy potatoes bathed in a warm, tangy vinaigrette made from savory bacon drippings, beef broth, and zesty mustard. It is a masterful balance of salty, sour, and sweet that transforms the humble potato into a sophisticated, soul-warming side dish.
🥗 Ingredients
The Potatoes
- 2.5 pounds Yukon Gold or Red Bliss Potatoes (scrubbed clean, skins left on)
- 1 tablespoon Kosher Salt (for boiling water)
The Savory Base
- 6 slices Thick-cut Bacon (diced into small lardons)
- 1 medium Red Onion (finely diced)
- 2 cloves Garlic (minced)
The Warm Vinaigrette
- 1/2 cup Beef Broth (high quality or homemade)
- 1/3 cup Apple Cider Vinegar (adds the essential tang)
- 1 tablespoon Stone-ground German Mustard (or Dijon mustard)
- 1-2 teaspoons Granulated Sugar (to balance the acidity)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Vegetable Oil (only if bacon fat is insufficient)
Fresh Elements & Garnish
- 1/4 cup Fresh Chives (finely snipped)
- 2 tablespoons Fresh Flat-leaf Parsley (chopped)
👨🍳 Instructions
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1
Place the potatoes in a large pot and cover with cold water by at least an inch. Add 1 tablespoon of salt and bring to a rolling boil over high heat.
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2
Reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender but not falling apart. Avoid overcooking to prevent a mushy salad.
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3
While potatoes boil, place the diced bacon in a large skillet over medium heat. Fry until the bacon is golden brown and crispy, about 6-8 minutes.
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4
Use a slotted spoon to remove the crispy bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
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5
Add the diced red onion to the bacon fat. Sauté for 3-4 minutes until translucent and slightly softened. Stir in the minced garlic and cook for just 30 seconds until fragrant.
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6
Whisk in the beef broth, apple cider vinegar, mustard, sugar, and black pepper into the skillet. Bring the mixture to a gentle simmer for 2-3 minutes to slightly reduce and emulsify.
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7
Drain the cooked potatoes and let them cool just enough to handle, but they must still be hot. Peel them if desired (traditional) or leave skins on for a rustic look.
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8
Slice the warm potatoes into 1/4-inch thick rounds or bite-sized chunks and place them in a large heat-proof mixing bowl.
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9
Pour the hot dressing from the skillet directly over the warm potatoes. This is the secret step: warm potatoes absorb the dressing much better than cold ones.
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10
Gently toss the potatoes with a rubber spatula, being careful not to break the slices. Let the salad sit for 5-10 minutes so the flavors can penetrate the starches.
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11
Fold in the crispy bacon bits, fresh chives, and parsley just before serving to maintain the texture of the herbs and bacon.
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12
Taste and add more salt or a splash of vinegar if needed. Serve warm or at room temperature for the best flavor profile.
💡 Chef's Tips
Always use waxy potatoes like Yukon Gold; starchy Russets will crumble and turn the salad into mashed potatoes. The secret to authenticity is dressing the potatoes while they are still hot so they soak up the vinaigrette like a sponge. If the salad looks too dry after sitting, add a splash more warm beef broth or a teaspoon of oil to bring back the glossy sheen. Don't skip the sugar; it doesn't make the dish sweet but rather rounds out the sharp edge of the cider vinegar. For a vegetarian version, swap bacon for smoked paprika and butter, and use vegetable broth instead of beef broth.
🍽️ Serving Suggestions
Serve alongside grilled Bratwurst or Weisswurst for the ultimate German feast. Pairs perfectly with a crispy Pork Schnitzel and a lemon wedge. Enjoy with a cold glass of Hefeweizen or a crisp Riesling to cut through the richness of the bacon. It makes a fantastic accompaniment to roasted chicken or smoked ham. Serve at room temperature for outdoor picnics as it contains no mayonnaise and stays shelf-stable longer.