German Potato with Bacon

This warm German potato salad brings the authentic flavors of Bavaria to your table, skipping the mayonnaise for a tangy, bacon-infused dressing that coats each potato perfectly. The combination of crispy bacon, sweet-tart dressing, and tender potatoes creates a dish that satisfies in any season but especially shines at summer cookouts and alongside hearty mains.

I first encountered this style of potato salad during a trip through southern Germany where I was surprised to discover their potato salads had no mayonnaise at all. This version has become my go to potluck contribution because it can sit out safely and always gets people asking for the recipe.

Ingredients

• Baby potatoes: These waxy varieties hold their shape after cooking and absorb the dressing beautifully while maintaining their texture
• Bacon: Provides the traditional smoky flavor foundation that defines German potato salad
• Red onion: Adds sharpness that softens when cooked in the bacon fat
• Apple cider vinegar: Brings the signature tangy flavor that cuts through the richness
• Wholegrain Dijon mustard: Offers texture and depth with tiny mustard seeds
• Sugar: Just a touch balances the acidity with necessary sweetness
• Green onions: Add fresh color and mild onion flavor as the finishing touch

Step-by-Step Instructions

Boil the Potatoes:

Cover halved baby potatoes with generously salted water in a large pot. Bring to a boil and cook for 15 to 20 minutes until tender when pierced with a knife but not falling apart. The salt in the water seasons the potatoes from within. Drain thoroughly and transfer to a serving bowl while still warm to better absorb the dressing.

Crisp the Bacon:

Cook the bacon slices in a large skillet over medium heat until they reach perfect crispness, about 8 minutes. The bacon should be cooked until it releases much of its fat and turns deep golden brown. Remove the bacon to paper towels but keep approximately 2 tablespoons of the rendered fat in the pan for the dressing.

Sauté the Onions:

Add the finely chopped red onion to the reserved bacon fat and cook for about 3 minutes until they begin to soften and turn translucent. The onions should not brown but rather gently cook in the bacon flavor. This step removes the harsh raw onion bite while infusing them with smoky notes.

Make the Dressing:

Whisk the apple cider vinegar, water, olive oil, Dijon mustard, and sugar directly into the skillet with the onions. Bring this mixture to a gentle simmer, which helps the flavors meld together. The warm dressing is crucial to the authentic taste. Season with salt and pepper to your preference, remembering the bacon adds saltiness.

Assemble and Serve:

Turn off the heat and stir the sliced green onions into the warm dressing. Pour this mixture over the still warm potatoes, crumble the crispy bacon on top, and gently toss everything together. The potatoes should be coated but not broken apart. Serve while still warm for the most traditional experience.

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The first time I served this at a family gathering, my uncle who claimed to hate all potato salads took a courtesy spoonful and ended up coming back for thirds. The bacon is really the secret weapon here, and I make sure to get thick cut pieces from the butcher counter whenever possible for more substantial bites throughout the salad.

Make Ahead and Storage

This potato salad actually improves after a few hours in the refrigerator as the flavors meld together. You can make it up to 24 hours in advance and store it covered in the refrigerator. To serve after refrigeration, gently warm it in the microwave or in a covered dish in a low oven until just heated through. The texture is best when served warm or at room temperature rather than cold from the refrigerator.

Regional Variations

While this recipe represents the Bavarian style of potato salad popular in southern Germany, northern German regions often prepare their potato salads with mayonnaise similar to American versions. In Bavaria, you might find this dish called "Kartoffelsalat" served alongside schnitzel or sausages. Some authentic versions also include beef broth in the dressing for added richness, which you can substitute for the water in this recipe if you want to enhance the savory flavors.

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Perfect Pairings

This German potato salad naturally complements grilled sausages, pork chops, or schnitzel for an authentic German meal. For a summer barbecue, serve it alongside grilled chicken or hamburgers as an upgrade from traditional mayonnaise based potato salad. The tangy dressing also pairs beautifully with rich dishes like beef brisket or pot roast, where its acidity helps cut through the fattiness of the meat.

Frequently Asked Questions

→ Can I prepare this potato salad in advance?

Yes, you can prepare the ingredients in advance but toss everything together just before serving to maintain the warm, fresh flavors.

→ What type of potatoes work best for this dish?

Baby potatoes are ideal as they hold their shape well and have a creamy texture. You can use red or yellow potatoes as substitutes.

→ How do I store leftovers?

Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently before serving or enjoy chilled.

→ Can I make this dish vegetarian?

Yes, simply omit the bacon and use vegetable oil instead of the bacon fat. Consider adding toasted nuts for extra flavor.

→ What can I serve with this dish?

This potato dish pairs beautifully with grilled sausages, roasted chicken, or even as a hearty component of a vegetarian spread.