Looking for a side dish that’s bursting with flavor and perfect for any gathering? This German Potato Salad offers a delightful twist on a classic favorite. Made with tender Yukon Gold potatoes, tangy apple cider vinegar, a hint of sweetness, and a savory touch of crispy bacon, this recipe strikes the perfect balance between hearty and refreshing.
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Make a Cozy Winter Dinner
In my Cozy Winter Dinner video, I show you how to make the Best Pork Chops with caramelized onions and fried apples to accompany your German Potato Salad. You can round out your winter meal with Homemade Sauerkraut and Sweet Fermented Red Cabbage that also have accompanying videos and printable recipes:
- Pork Chops with Caramelized Onions and Fried Apples Recipe
- German Potato Salad Recipe
- How to Make Homemade Sauerkraut
- Fermented Sweet Red Cabbage Recipe
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Making a German Potato Salad
In addition to making the pork chops in my recipe video, I also show you how to make German Potato Salad, and I put my own spin on it. Instead of using the bacon grease for part of the salad dressing, I replace it with olive oil.
If you have found digesting bacon grease difficult, you might enjoy this slightly lighter version that I have found to be equally tasty as the original recipe. And thanks to the bits of chopped bacon, you won’t miss out on any flavor!
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German Potato Salad
Equipment
- Medium stock pot or saucepan to boil potatoes
Ingredients
- 3 pounds Potatoes, preferably Yukon Gold You can substitute another variety of thin-skinned potato.
- 1 tsp Salt You will need additional salt for the water in which you are boiling the potatoes.
- 1/2 tsp Black pepper
- 2 tsp Sucanat In a pinch, you can use white sugar. You can also substitute honey. If you use honey, dissolve it first in the apple cider vinegar.
- 1 tbsp Mustard, preferably a grainy variety
- 1/2 cup Apple cider vinegar, preferably raw
- 2 tbsp Olive oil
- 1 bunch Green onions, sliced thin crosswise
- 4 slices Bacon, cooked and chopped fine
Instructions
- Peel potatoes and cut into bite-sized pieces.
- Boil potatoes in well-salted water for approximately 10 minutes until fork tender.
- While potatoes are boiling, prepare the dressing. Mix vinegar, salt, pepper, Sucanat, and mustard in a bottle or jar with a tight-fitting lid. Give the jar a good shake until everything is well mixed.
- Remove the lid and add the olive oil. Replace the lid and give the jar another good shake to help emulsify the dressing.
- Once cooked, drain the potatoes and place into a serving bowl. Pour the dressing over the potatoes while they are still hot and toss well.
- Add green onions and bacon to the potatoes. Toss well and serve hot or at room temperature. Enjoy!
Video
Notes
Nutrition
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Favorite Kitchen Supplies
- Favorite Aprons
- Spice Grinder
- Countertop Burner (On my kitchen island in many recipe videos.)
- Handheld Vacuum Sealing System
- Vacuum Lids
- Whisk
- Silica Gel Packets (Helps keep moisture from building up in your mix)
- Cast Iron Dutch Oven
- 8-Quart Slow-Cooker
- Fat Separator (Clever kitchen device to help you decant bone broth)
- Flour Sack Towels
- pH Strips (Helps you check on the acidity of your vinegar)
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