The Best Potato Salads (Plus the Sides I Always Bring With Them)
The aroma of sizzling bacon fills your kitchen as you contemplate what to bring to your next gathering. Old Fashioned German Potato Salad is the answer—tangy, hearty, and loaded with the flavors of crispy bacon and red onions. This isn’t just any potato salad; it embodies the simple, rustic charm of gatherings around the family table. Those tender, warm red potatoes, combined with a delightful dressing of vinegar, sugar, and Dijon mustard, create a perfect balance of taste. It’s the kind of dish that marries nostalgia with comfort, perfect for summer barbecues or cozy potlucks.
Table of Contents
When I first stumbled upon this recipe, I knew I had found a winner. It felt like an old family secret, something that could win over crowds while being surprisingly easy to whip up. In about 30 minutes, you can serve a dish that elevates any meal. If you’re tired of the same old bland potato salads, this delicious and unique twist will breathe life into your summer feasts. Ready to discover how to make this crowd-pleaser and the sides you can bring along? Let’s dive in!
Why You’ll Love This Recipe
- Simple & Quick: It only takes about 30 minutes from start to finish.
- Irresistible Flavor: The balance of tanginess from vinegar and sweetness from sugar perfectly enhances the potatoes.
- Eye-Catching Appeal: The colorful mix of red potatoes and fresh parsley creates a vibrant dish.
- Flexible Serving: Great for barbecues, picnics, or family dinners.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by ensuring your mustard is gluten-free.
Ingredients You’ll Need
- 2 pounds diced red potatoes: A flavorful choice that holds up well in salads. You can also slice them if you prefer.
- 1 pound bacon (diced): Adds a smoky and savory depth. Feel free to use turkey bacon for a lighter option.
- 1 cup diced red onion: Offers a mild sweetness and crunch, cutting through the richness of the bacon.
- 1/4 cup distilled white vinegar: This tangy component gives the salad its signature flavor. Apple cider vinegar can be swapped for a slightly sweeter taste.
- 1/4 cup olive oil: A healthy fat that helps emulsify the dressing. Avocado oil is a good alternative if you want a mild flavor.
- 2 tablespoons granulated sugar: Balances the acidity from the vinegar. You might reduce this amount if you prefer less sweetness.
- 1 tablespoon Dijon mustard: Adds a nice kick; you could use yellow mustard for a milder flavor.
- 1 teaspoon salt: Enhances the overall flavor; feel free to adjust according to your taste.
- 1/2 teaspoon black pepper: Adds warmth; fresh cracked pepper works best.
- 1/4 cup chopped fresh parsley: Brightens up the dish both visually and in flavor. Dried parsley can be used in a pinch, though fresh is recommended for the best taste.
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 them with water, and bring to a boil. Allow them to cook for about 10-15 minutes, or until fork-tender. Drain and let them cool slightly.
Fry the Bacon: While the potatoes cook, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Once done, use a slotted spoon to transfer the bacon to a paper towel-lined plate.
Prepare the Dressing: In a large bowl, whisk together the distilled white vinegar, olive oil, granulated sugar, Dijon mustard, salt, and black pepper until well combined.
Mix Ingredients: Add the warm, drained potatoes to the dressing along with the diced red onion and crispy bacon. Toss everything gently until the potatoes are well coated.
Add Fresh Parsley: Finally, sprinkle the chopped fresh parsley over the salad and give it a gentle toss again. This adds vibrancy and freshness.
Serve Warm or Chill: You can serve the salad warm immediately or let it chill in the refrigerator for about an hour to meld flavors together.
Storing & Reheating
To store leftover potato salad, keep it in an airtight container in the refrigerator for up to 3 days. If you want to enjoy it later, it freezes well for up to 3 months; just ensure you use a freezer-safe container. When ready to eat, you can let it thaw in the fridge overnight and gently reheat it in the microwave for about 1-2 minutes. Be mindful that the texture may change slightly, but a dash of olive oil can help refresh the flavor.
Chef’s Helpful Tips
- Make sure not to overcook your potatoes; they should be tender but not falling apart.
- If possible, use warm potatoes when mixing with the dressing; this helps the flavors absorb better.
- Feel free to add in extras like chopped celery or bell peppers for additional crunch.
- If you prefer a creamier salad, stir in a couple of tablespoons of mayonnaise after mixing everything.
- This salad can be made ahead of time, making it perfect for busy days or gatherings.
Old Fashioned German Potato Salad stands out in a sea of traditional side dishes. It’s not just potatoes and dressing; it’s an experience, a heartfelt recipe that brings people together. Plus, it pairs splendidly with grilled meats, sandwiches, and even simple greens. Don’t hesitate to make this your go-to side; you’ll find it becomes a favorite at any event.
Recipe FAQs
Can I use different types of potatoes?
Absolutely! While red potatoes are a fantastic choice due to their waxy texture, Yukon gold or fingerling potatoes also work beautifully. Just ensure they are cut evenly for consistent cooking.
How can I make this potato salad vegan?
You can easily make it vegan by substituting the bacon with your favorite plant-based bacon or omitting it altogether. For a bit of umami, you might consider adding roasted mushrooms.
How should I adjust the flavors if I’m not a fan of vinegar?
If vinegar isn’t your favorite, consider using another acidic element, like lemon juice, which offers a different flavor profile and can lighten the dish. Adjust the sugar accordingly to balance out the acidity.
What’s the best way to serve this salad at a party?
Serving it in a large, vibrant bowl garnished with parsley not only looks appealing but also allows guests to help themselves. If you’re concerned about it being out for a while, nestle that bowl in an ice bath to keep it cool and fresh.
Now that you have everything lined up, go ahead and whip up this delicious Old Fashioned German Potato Salad. I guarantee it will be a hit at your next gathering, and who knows, it might just become your new favorite dish to share. Enjoy every bite!
PrintMore Main Dishes Recipes
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 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: Boiling
- Cuisine: German
Description
Enjoy the irresistible flavor of The Best Potato Salads (Plus the Sides I Always Bring With Them). With tender red potatoes, crispy bacon, and a tangy dressing, this recipe is simple to prepare and perfect for gatherings or a quick meal at home.
Ingredients
- 2 pounds diced red potatoes (or sliced)
- 1 pound bacon (diced)
- 1 cup diced red onion (1 medium 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 and add 2 pounds diced red potatoes. Boil until tender, about 10 to 12 minutes, then drain and place in a large mixing bowl.
- In a cold large skillet, add 1 pound diced bacon and heat over medium. Cook until crisp, around 8 to 10 minutes, stirring occasionally. Remove bacon with a slotted spoon and set aside on a paper towel, leaving grease in the skillet.
- Add 1 cup diced red onion to the skillet with the grease and cook for 5 minutes until soft. Whisk 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, heating for 1 to 2 minutes.
- Pour the sauce over the cooked potatoes. Toss with the cooked bacon and 1/4 cup chopped fresh parsley. Serve hot or chill to serve cold.
Notes
For a vegetarian option, you can replace bacon with smoked tempeh or omit it entirely.
Feel free to add diced celery or bell peppers for extra crunch.
This salad can be made a day ahead and stored in the fridge to enhance the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
