The Best Potato Salads (Plus the Sides I Always Bring With Them)
The best potato salads are not just side dishes; they’re comforting and hearty recipes that hold a special place in any gathering. Take, for example, this delicious Old Fashioned German Potato Salad. With its tantalizing aroma of sizzling bacon and the zing of vinegar, this salad speaks to your heart and stomach alike. This isn’t your ordinary potato salad—it’s warm, tangy, and downright irresistible, making it a fantastic choice for picnics, barbecues, or family dinners.
Table of Contents
I first discovered this recipe during a cookout at a friend’s place. As I watched the group of friends gather around the table, I couldn’t help but notice how this potato salad disappeared faster than any other dish. The combination of crispy bacon with perfectly cooked potatoes is hard to resist, and I knew I had to get the recipe. The unique blend of ingredients truly elevates it above and beyond the typical offerings. So, whether you’re feeding a crowd or simply wanting a playfully zesty twist to your weeknight dinner, I wholeheartedly invite you to make this salad. You’ll be the star of your next gathering!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 30 minutes, this recipe is perfect for last-minute meal prep.
- Irresistible Flavor: Smoky bacon meets tangy dressing for a flavor explosion.
- Eye-Catching Appeal: The mix of vibrant red potatoes and fresh parsley makes it a showstopper.
- Flexible Serving: Enjoy it warm, cold, or room temperature—perfect for any occasion.
- Diet-Friendly Options: You can easily swap bacon for turkey bacon or omit it for a vegetarian version.
Ingredients You’ll Need
- 2 pounds diced red potatoes (or sliced): Red potatoes hold their shape well, providing a creamy texture that works beautifully in a salad. You can substitute with Yukon gold if you prefer.
- 1 pound bacon (diced): Adds a savory crunch and flavor. Turkey bacon or even tempeh can be used for a lighter or vegetarian option.
- 1 cup diced red onion (1 medium onion): Offers a sharp contrast to the creamy potatoes. If you’re sensitive to raw onion’s bite, soak them in water beforehand.
- 1/4 cup distilled white vinegar: Essential for that tangy flavor. Apple cider vinegar can be used for a sweeter note.
- 1/4 cup olive oil: This helps in emulsifying the dressing. Feel free to substitute with another light oil like canola.
- 2 tablespoons granulated sugar: Balances the acidity of the vinegar. You can use honey for a more natural sweet touch.
- 1 tablespoon Dijon mustard: Adds depth of flavor; substitute with yellow mustard in a pinch, though the taste will vary slightly.
- 1 teaspoon salt: Enhances all the flavors; adjust according to taste.
- 1/2 teaspoon black pepper: For that hint of warmth. Freshly cracked is best for flavor.
- 1/4 cup chopped fresh parsley: Brightens the dish and adds a pop of color; cilantro can be a fun substitute!
How to Make The Best Potato Salads (Plus the Sides I Always Bring With Them)
- Cook the Potatoes: Place the diced red potatoes into a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for about 15 minutes, or until fork-tender. Drain and let cool slightly.
- Cook the Bacon: While the potatoes are cooling, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, which should take about 8-10 minutes. Transfer the bacon to a paper towel-lined plate to drain.
- Prepare the Dressing: In a small bowl, whisk together the distilled white vinegar, olive oil, granulated sugar, Dijon mustard, salt, and black pepper until well combined.
- Combine Ingredients: In a large bowl, gently toss together the warm potatoes, crispy bacon, diced red onion, and the dressing until everything is nicely coated.
- Garnish & Serve: Finish by adding the chopped parsley and folding it in gently. Taste and adjust seasoning if necessary. Serve warm, at room temperature, or chilled based on your preference.
Storing & Reheating
Store any leftover potato salad in an airtight container in the fridge for up to 3 days. For room temperature, it’s best enjoyed within a few hours. You can freeze any untouched portions for up to 3 months, though the texture may slightly change upon reheating. To reheat, place in the microwave for about 1-2 minutes, stirring halfway through for even warming. If it’s too thick, add a splash of warm water or olive oil to refresh the dressing.
Chef’s Helpful Tips
- Watch the potatoes: Don’t overcook them! You want them fork-tender and not mushy, which can ruin the salad texture.
- Cool before mixing: Allow the potatoes to cool slightly after boiling to prevent the dressing from separating.
- Customize the flavors: Experiment with different types of mustard or add a splash of lemon juice for a citrusy twist.
- Make it a day ahead: This salad actually tastes better after a night in the fridge, allowing the flavors to meld beautifully.
Bringing you that splendid taste of the Old Fashioned German Potato Salad, this recipe is a keeper! By trying your hand at it, you’ll not only impress your friends and family but also satisfy your comfort food cravings.
Recipe FAQs
Can I use different kinds of potatoes?
Absolutely! While red potatoes are fantastic for their creamy texture, you can substitute with Yukon gold or fingerling potatoes. Just keep in mind that each type may yield a slightly different flavor and texture.
How do I make it vegetarian?
To transform this salad into a vegetarian-friendly version, you simply need to omit the bacon or substitute it with smoked tempeh or a plant-based bacon alternative.
Can I make this ahead of time?
Yes! This salad can be made a day in advance. It actually improves in flavor as it sits, so feel free to prepare it ahead of your gathering.
What can I serve with this potato salad?
This salad pairs beautifully with grilled meats, sandwiches, or as part of a larger spread at picnics. It’s also delightful with roasted veggies or on its own as a comforting light meal!
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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: Stovetop
- Cuisine: German
Description
This Old Fashioned German Potato Salad features tender potatoes, crispy bacon, and a tangy dressing, making it a delicious side dish for any occasion. Perfect for picnics and gatherings!
Ingredients
- 2 pounds diced red potatoes
- 1 pound bacon
- 1 cup diced red 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, then add the diced red potatoes and cook until tender, about 10 to 12 minutes. Drain and transfer to a large mixing bowl.
- In a cold large skillet, add the diced bacon. Heat on medium and cook until crispy, about 8 to 10 minutes. Remove bacon with a slotted spoon and set on paper towels, leaving the grease in the skillet.
- Add diced red onion to the skillet with the bacon grease and cook for 5 minutes until soft. Whisk in the vinegar, olive oil, sugar, Dijon mustard, salt, and black pepper, heating through for 1 to 2 minutes.
- Pour the dressing over the cooked potatoes, toss in the bacon and chopped parsley, and serve hot or chilled.
Notes
For a more intense flavor, let the salad sit for a couple of hours before serving.
Add boiled eggs for extra richness if desired.
This salad can be made a day in advance for easier serving at gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
