The Best Potato Salads (Plus the Sides I Always Bring With Them)
The best potato salads evoke memories of summer picnics, family gatherings, and backyard barbecues. Among them, the Old Fashioned German Potato Salad stands out with its warm, tangy, and slightly sweet profile. Unlike the mayonnaise-based potato salads that tend to dominate menus, this dish brings a unique flavor landscape that combines the satisfaction of hearty potatoes with the crunch of crispy bacon and the freshness of herbs. You can serve it warm or at room temperature, making it an incredibly versatile dish that complements a variety of meals.
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I first discovered this delightful recipe during a summer picnic in my neighborhood. The sun was shining, laughter filled the air, and a table full of vibrant dishes awaited. The moment I tasted the German potato salad, I was hooked—it had that perfect balance of flavors, and the smell of freshly cooked bacon instantly drew me in. Whenever I make this recipe, it brings back all those happy memories. It’s easy to prepare and budget-friendly, making it a crowd-pleaser at gatherings both big and small. I can’t wait for you to try this delicious recipe for yourself!
Why You’ll Love This Recipe
- Simple & Quick: Just 30 minutes from prep to plate means you won’t spend your whole day in the kitchen.
- Irresistible Flavor: That combination of crispy bacon, tangy vinegar, and sweet onions creates a savory explosion with every bite.
- Eye-Catching Appeal: The colorful red potatoes and fresh parsley make for a visually stunning dish that’s sure to impress.
- Flexible Serving: Perfect for casual gatherings, potlucks, or even as a comforting side at family dinners.
- Diet-Friendly Options: Easily adjustable; you can opt for turkey bacon to lighten it up or leave out the meat for a vegetarian treat.
Ingredients You’ll Need
- 2 pounds diced red potatoes (or sliced): Red potatoes hold their shape well and offer a nice waxy texture that works perfectly in this salad.
- 1 pound bacon (diced): The star ingredient adds a smoky, savory crunch that elevates the entire dish.
- 1 cup diced red onion (1 medium onion): Red onions provide a mild sweetness and color, balancing the richness of the bacon.
- 1/4 cup distilled white vinegar: This gives the salad its signature tangy flavor, making the other ingredients pop.
- 1/4 cup olive oil: Adds a smooth richness and helps marry the flavors together.
- 2 tablespoons granulated sugar: Sweetens the vinegar just enough to create a beautifully harmonious dressing.
- 1 tablespoon Dijon mustard: Offers a zingy note that complements the vinegar and enhances the dressing.
- 1 teaspoon salt: A crucial ingredient for flavor enhancement.
- 1/2 teaspoon black pepper: Adds a subtle warmth to the mix.
- 1/4 cup chopped fresh parsley: This bright garnish not only adds color but also a fresh, herbaceous finish.
How to Make The Best Potato Salads (Plus the Sides I Always Bring With Them)
- Cook the Potatoes: In a large pot, cover the diced red potatoes with water and bring to a boil. Cook them for about 15 minutes, or until they are fork-tender but not falling apart. Drain and set aside to cool slightly.
- Cook the Bacon: In a skillet over medium heat, cook the diced bacon until crispy, about 5 to 7 minutes. Once it’s beautifully browned, transfer it to a paper towel-lined plate to drain excess fat.
- Prepare the Dressing: In the same skillet, remove all but about 2 tablespoons of the bacon grease. Add the diced red onion and sauté on low heat until soft, about 3 minutes. Then, whisk in the distilled white vinegar, olive oil, granulated sugar, Dijon mustard, salt, and black pepper, allowing it to bubble slightly and thicken just a bit.
- Combine Ingredients: In a large bowl, mix the warm potatoes with the crispy bacon and the sautéed onion dressing. Toss until evenly coated. The warm potatoes will absorb the dressing beautifully.
- Finish with Parsley: Just before serving, gently fold in the chopped fresh parsley for a fresh burst of flavor and color. Adjust seasoning with more salt and pepper if needed.
Storing & Reheating
The German potato salad can be stored in an airtight container at room temperature for a couple of hours, but it’s best kept in the refrigerator if you’re holding it longer. It lasts about 3 to 5 days in the fridge. For longer storage, you can freeze it for up to 3 months—just remember, the texture may change slightly after freezing. To reheat, simply warm it in the microwave or on the stovetop until heated through, but be mindful that the bacon may lose some of its crispiness. If you notice the flavors have dulled a bit, a splash more vinegar can refresh it beautifully.
Chef’s Helpful Tips
- Don’t Overcook the Potatoes: Keep an eye on your potatoes—overcooking can lead to mushy salad. They should be tender but still hold their shape.
- Chill the Bacon: For extra crispiness, let the bacon cool for a minute on the paper towel after cooking before adding it to the potatoes.
- Adjust the Flavor: Feel free to tweak the vinegar amount according to your taste. A splash more vinegar can add acidity if you like a punchier flavor.
- Make Ahead: This salad tastes even better the next day, as the flavors meld beautifully. Prepare it a day ahead for a tastier dish.
Whipping up the best potato salads, especially this Old Fashioned German Potato Salad, means creating lasting memories. The combination of flavors and textures makes it incredibly satisfying. I encourage you to experiment—you can easily add or swap in other ingredients like sliced radishes or chopped dill pickles for a unique twist. Whether served at a picnic or as a side at dinner, this dish is sure to impress!
Recipe FAQs
Can I use other types of potatoes?
Absolutely! While red potatoes are recommended for their waxy texture, you can also use Yukon Golds or even fingerling potatoes. Just remember that starchy potatoes may turn a bit mushy.
How can I make this dish vegetarian?
To make it vegetarian, simply omit the bacon. You can replace it with crispy fried onions or sautéed mushrooms to still add some umami flavor and texture.
Can I prepare this salad in advance?
Yes, you can make the salad a day before serving. It will allow the flavors to meld beautifully, enhancing the overall taste. Just be sure to keep it refrigerated until you’re ready to serve.
What’s the best way to serve this potato salad?
Serve it warm or at room temperature. This versatile salad pairs beautifully with grilled meats, sandwiches, or even on its own as a light dish. Don’t be shy about bringing this one to your next potluck—everyone will be asking for the recipe!
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📖 Recipe Card
The Best Potato Salads (Plus the Sides I Always Bring With Them)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling and Stir-frying
- Cuisine: German
Description
This potato salad combines tender red potatoes and crispy bacon with a zesty dressing. Easy to prepare, it’s a delightful dish for any gathering or quick meal.
Ingredients
- 2 pounds diced red potatoes (or sliced)
- 1 pound bacon (diced)
- 1 cup diced red onion (1 medium onion)
- 1/4 cup distilled white vinegar
- 1/4 cup olive oil
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of water to a boil. Add diced red potatoes and boil until tender, about 10 to 12 minutes. Drain and place in a large mixing bowl.
- In a cold large skillet, add diced bacon. Heat over medium and cook until crisp, about 8 to 10 minutes. Use a slotted spoon to remove bacon, leaving the grease in the pan.
- Add diced red onion to the skillet and cook for 5 minutes until soft. Whisk in vinegar, olive oil, sugar, Dijon mustard, salt, and black pepper until heated through, about 1 to 2 minutes.
- Pour the sauce over the cooked potatoes. Toss with bacon and chopped parsley. Serve hot or chill to serve cold.
Notes
For a healthier option, consider using turkey bacon instead of regular bacon.
Feel free to customize the herbs according to your preference, such as adding chives or dill.
This salad can be served warm or chilled, based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 359
- Sugar: 4g
- Sodium: 818mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 32mg
