The Best Potato Salads (Plus the Sides I Always Bring With Them)
The sensation of digging into a warm bowl of Old Fashioned German Potato Salad brings back a flurry of memories. Picture the aroma of crispy, sizzling bacon mingling with the tang of vinegar and the sweetness of red onion wafting through the air. With tender red potatoes coated in a delightful dressing, it’s a homely dish that transcends seasonal boundaries. Whether it’s a sunny picnic or a cozy family gathering, this potato salad serves as a comforting companion, proving time and again that it’s one of the best potato salads out there.
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The beauty of this recipe lies in its simplicity. In just about 30 minutes, you can create a crowd-pleasing delight that appeals to both the palate and the heart. It’s refreshing, savory, and just a tad sweet—but not cloyingly so. The balance of flavors offers a taste that is nostalgic yet exciting. Sharing this dish becomes a cherished part of any occasion, and I can’t help but smile when I think of the joy it brings. If you’ve ever felt the need for a standout side at potlucks or barbecues, this is a staple that never disappoints. Trust me, you’ll want to whip up this Old Fashioned German Potato Salad for your next gathering—and don’t be surprised if it disappears quickly!
Why You’ll Love This Recipe
- Simple & Quick: In just 10 minutes of prep and 20 minutes of cooking, you’ll have a delicious side dish ready to go!
- Irresistible Flavor: The combination of crispy bacon, tangy vinegar, and fresh parsley creates a delightful explosion of taste with every bite.
- Eye-Catching Appeal: The vibrant hues of red potatoes, fresh parsley, and rich bacon add a beautiful color to any table.
- Flexible Serving: Perfect for picnics, barbecues, or even as a light meal on its own – it’s versatile and satisfying.
- Diet-Friendly Options: With a few tweaks, you can make it gluten-free or accommodate other dietary preferences.
Ingredients You’ll Need
- 2 pounds diced red potatoes (or sliced): These potatoes are ideal as they hold their shape well during cooking, giving you that classic salad texture.
- 1 pound bacon (diced): The crispy bits added to the salad enhance its flavor immensely. Use a good-quality bacon for the best results.
- 1 cup diced red onion (1 medium onion): This adds a sweet crunch and vibrant color. If you prefer a milder taste, soak it in water for a few minutes before adding.
- 1/4 cup distilled white vinegar: This tangy element is key in giving the salad its zesty flavor. Apple cider vinegar can be a flavorful alternative.
- 1/4 cup olive oil: It coats the potatoes beautifully and balances the acidity of the vinegar. Feel free to substitute with a different oil like avocado oil.
- 2 tablespoons granulated sugar: A touch of sweetness balances the tanginess. Reduce to 1 tablespoon for a less sweet salad.
- 1 tablespoon Dijon mustard: This adds a subtle depth to the dressing. If you don’t have Dijon, regular mustard works in a pinch.
- 1 teaspoon salt: Essential for enhancing the overall flavors—always taste for seasoning!
- 1/2 teaspoon black pepper: Freshly cracked pepper gives a bit of a kick, rounding out the flavors.
- 1/4 cup chopped fresh parsley: This provides a fresh, herbal note and brightens the dish visually. Optional, but highly recommended!
How to Make The Best Potato Salads (Plus the Sides I Always Bring With Them)
- Cook the Potatoes: Place the diced red potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring the water to a boil, then lower to a simmer and cook until the potatoes are tender but not mushy, about 10-12 minutes.
- Prepare the Bacon: In a large skillet over medium heat, cook the diced bacon until it’s crispy and golden brown, roughly 6-8 minutes. Remove it with a slotted spoon and let it drain on a paper towel.
- Sauté the Onion: In the same skillet with the bacon drippings, add the diced red onion and sauté until softened, about 3-4 minutes.
- Make 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: Once the potatoes are cooked and drained, add them to a large bowl. Toss in the sautéed onions, crispy bacon, and the dressing. Stir gently to combine without breaking up the potatoes.
- Finish with Parsley: Finally, fold in the chopped fresh parsley for an extra pop of color and freshness.
Storing & Reheating
To maintain freshness, store any leftovers in an airtight container at room temperature for no more than 2 hours. Refrigerate promptly for up to 3 days. If you need to keep it longer, you can freeze the salad for up to 3 months—just be aware that the texture of the potatoes may change slightly. To enjoy again, let it thaw overnight in the fridge, and if it seems dry, drizzle a little olive oil to refresh before serving.
Chef’s Helpful Tips
- Avoid overcooking the potatoes; they should be tender but not falling apart. Test with a fork to ensure the right texture.
- For perfect bacon, ensure it’s cooked slowly to render out the fat fully, achieving that crispy texture.
- If you want more zing, feel free to adjust the amount of Dijon mustard or vinegar to suit your taste.
- This dish is delightful served warm, but let it chill for a bit in the fridge if you prefer a refreshing cold salad.
- For additional flavors, consider throwing in some diced pickles or a dash of celery salt.
Enjoy the delightful taste of this Old Fashioned German Potato Salad! It’s a fantastic addition to any meal, and you might just find it becomes a new favorite in your regular recipe rotation. The balance of flavors and the comforting textures combined will have everyone asking for seconds (or thirds!).
Recipe FAQs
Can I make this potato salad ahead of time?
Absolutely! It’s even better if made a day in advance, as the flavors meld beautifully together after sitting. Just keep it covered and refrigerated, and stir in a little extra olive oil before serving if needed.
Can I use other types of potatoes?
Yes! While red potatoes are perfect for this salad due to their waxy texture, feel free to experiment with Yukon gold or even new potatoes. Just keep an eye on the cooking time, as different potatoes may require adjustment.
Is this potato salad gluten-free?
Yes! All the ingredients listed are naturally gluten-free. Just double-check any condiment labels (like mustard and vinegar) for cross-contamination if you’re serving someone with gluten sensitivities.
How long will the potato salad last in the fridge?
When stored properly, the salad will last for up to 3 days in the refrigerator. However, its best quality is enjoyed within the first two days for the freshest taste.
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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: Salads
- Method: Boiling and Sautéing
- Cuisine: German
Description
Enjoy the Best Potato Salads made with tender red potatoes and crispy bacon. This recipe offers amazing flavors and simple preparation, making it perfect for gatherings or quick meals.
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
- Boil a large pot of water. Add 2 pounds diced red potatoes and cook until tender, about 10 to 12 minutes. Drain and transfer to a mixing bowl.
- In a large skillet, add 1 pound bacon and cook over medium heat until crisp, about 8 to 10 minutes. Remove bacon with a slotted spoon and set on a paper towel-lined plate, leaving the grease in the skillet.
- Add 1 cup diced red onion to the skillet and sauté for 5 minutes until soft. Stir in 1/4 cup distilled white vinegar, 1/4 cup olive oil, 2 tablespoons granulated sugar, 1 tablespoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper. Heat through for 1 to 2 minutes.
- Pour the sauce over the cooked potatoes. Toss with bacon and 1/4 cup chopped fresh parsley. Serve warm or chill for a cold dish.
Notes
For added flavor, use apple cider vinegar instead of distilled white vinegar.
This potato salad can be served warm or chilled according to your preference.
Feel free to add more herbs like chives or dill for extra freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
