American potato salad comes in many shapes and sizes, but they all typically have a mayonnaise base with a mix of crunchy chopped veggies and fresh herbs. All variations (southern, Amish, jalapeno popper?!, etc.) are equally delicious and the result of German immigrants lending their love for flavors like vinegar and mustard to American cuisine. This version became so closely linked with German immigrants that it became known as THE German Potato Salad.
Unlike the chilled, creamy, mayo-dressed picnic staple we're familiar with, German potato salad is served warm, or even hot, with a bacon vinaigrette. I repeat, bacon vinaigrette. If you've never made a dressing with bacon fat, you're in for a treat. The best part of this is that there's no need to wait for the potatoes to get to room temperature before tossing everything together and heaping it on your plate.
Should I peel potatoes for potato salad?
It depends on what kind of potatoes you use. We prefer waxy, unpeeled potatoes for this kind of potato salad rather than starchy, peeled potatoes. Waxy potatoes typically have thinner skin, hold their shape, and add a pop of color to the salad. Starchy potatoes, like russets, will absorb tons of flavor, but they tend to get mushy faster. If you only have starchy potatoes, like russets, and you're hellbent on making this salad, leave the potatoes whole, score each potato around the middle, and boil. Once the potatoes cookthrough, remove the skin by holding the potato with a clean dish towel and twisting the top and bottom of the potato in opposite directions to peel the skin off.
Test Kitchen Tip:We used baby Yukon golds for this recipe, but any waxy variety will hold its shape after being cooked and tossed and, therefore, will work.
Should I rinse my potatoes after boiling?
No need! Since these potatoes are served hot, there's no need to cool them down with a rinse after boiling.
Why is my potato salad bland?
Bland potato salad is a picnic no-no. To avoid it,give the potatoes a head start to being perfectly seasoned; don't forget to salt the cooking water!
Why is my potato salad gummy?
Gummy potato salad comes from overcooked potatoes. While this is less likely with waxy potatoes, be sure that all of your potatoes are relatively the same size before halving them and check them regularly as they cook. Start with cold water, and don't let them sit in the water once they've reached the proper level of doneness; the hot water will continue to cook the potatoes well past tender.
What is bacon vinaigrette?
Incredibly yummy, that's what it is. First cook some bacon, then pour out all but two tablespoons of the fat. Sauté a red onion (or shallot) in the fat, then add apple cider vinegar (white wine vinegar also works!), water, olive oil, and a little bit of granulated sugar to the skillet and whisk it all together. Next, throw in some green onions, then toss the vinaigrettewith the potatoes and cooked bacon. The result is a smokey, tangy, and slightly sweet combination that you'll want to come back to over and over again.
Hot German potato salad would fit seamlessly into any picnic spread but don't count it out for an easy weeknight side. Serve it alongside a juicy, crispy chicken schnitzel or grilled beer brats for a German feast.
Have you made this dish? Let us know how you liked it in the comments below.
Editor's Note: The introduction of this recipe was updated on April 22, 2022, to provide more information.
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- Yields:
- 6 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 40 mins
- Cal/Serv:
- 299
Ingredients
- 2 lb.
baby potatoes, halved
- 6
slices bacon
- 1
red onion, finely chopped
- 6 tbsp.
apple cider vinegar
- 3 tbsp.
water
- 2 tbsp.
extra-virgin olive oil
- 2 tbsp.
Dijon mustard
- 1 tsp.
granulated sugar
Kosher salt
Freshly ground black pepper
- 4
green onions, sliced
Directions
- Step1 In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain and let cool slightly before transferringto a large serving bowl.
- Step2In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve about 2 tablespoons of fat in pan, and transfer bacon to a paper towel-lined plate to drain.
- Step3Add red onion and cook over medium heat until starting tosoften, about 3 minutes. Whisk in in apple cider vinegar, water, olive oil, Dijon mustard, and sugar. Bring mixture to a simmer, then turn off heat and season with salt and pepper.
- Step4Stir in green onions and graduallypour mixture over potatoes.
- Step5Toss to combine and serve warm.
