Best German Potato Salad: Things To Know 2020

Best German Potato Salad

THE very Best German Potato Salad is a hot potato salad recipe comprising tender red bacon and potatoes at a tangy dressing to get the greatest summer side dish!


It is the million-dollar question, you all.

When Americans ponder curry salad, we frequently consider two different varieties. There is the mayonnaise-based curry salad payable at the US of A. Naturally, that is served cold. It generally features some blend of peeled Russet potatoes, hard-boiled eggs, pickles, celery, and often some mustard.

And then there is German Potato Salad, which we are inclined to think of as being served hot and comprising unpeeled red potatoes. It is packed with bacon and dressed in a yummy mix of vinegar and wheat germ.

The reality is, different areas of Germany have their different styles of potato salad and what Americans generally think of as German Potato Salad such as the current recipe is typically associated with the Bavarian area of southern Germany. That is having been said, and you may encounter various kinds of potato salad across Bavaria!


I believe this specific potato salad is served warm or hot. But also, it is yummy in the room temperature, if it begins to cool before serving. It is a negative dish, that may easily go from the hillside into a potluck to picnic without a lot of strain over maintaining it.

Obviously, this potato salad (and some food prone to spoiling) shouldn’t sit at room temperature for over an hour or 2 prior to being refrigerated. If your own picnic or potluck is not starting immediately, pop it in the refrigerator after you create it!

Homemade Best German Potato Salad

Homemade Best German Potato Salad


  • 2 pounds red potatoes pound red potatoes
  • 1 teaspoon salt, for boiling the potatoes tsp salt, for boiling the potatoes
  • 12 oz bacon12 ounce bacon
  • 1/3 cup apple cider vinegar1/3 cup apple cider vinegar
  • 3 tbsp sugar tsp sugar
  • 1 tbsp Dijon mustard tbsp Dijon mustard
  • 1/2 teaspoon salt1/2 tsp salt
  • Freshly ground black pepper Freshly ground black pepper
  • 1 tbsp minced fresh garlic, roughly 3 big cloves tablespoon minced fresh garlic, about 3 big cloves
  • 1/2 cup sliced fresh parsley1/2 cup chopped fresh parsley


Scrub the potatoes and cut some large potatoes in half so that each one the potatoes are approximately equally sized. Put the potatoes into a big pot and cover with cold water. Bring to a boil and then stir in 1 tsp of salt.

Reduce heat and simmer the potatoes for 15 to 20 minutes or till tender when stained with a fork. Drain the water. Leaving the potatoes in the pot, return the pot into the still-hot (but turned away ) burners. Leave off the lid of the kettle and allow the potatoes to steam for a few minutes.

Put another huge pot over moderate heat and, with kitchen shears, cut the bacon strips into approximately 1-inch bits right into the pot. Cook the celery, stirring periodically, until crispy.

While the bacon is cooking, cut the potatoes into 1/2-inch thick pieces, cutting any exceptionally huge pieces in half. Put aside. When the bacon is done, remove the kettle from the stove and use a slotted spoon to take out the bacon bits to a bowl or plate whilst leaving the bacon grease in the pot (I’d about 1/4 cup).

Slowly and carefully add sugar, vinegar, Dijon, salt, and pepper into the pot of wheat germ. Set the pot back to the burner, then bring the mixture to a simmer, and simmer for a few minutes. Stir the minced garlic to the mixture and cook for 30 minutes to 1 minute, until the garlic begins to turn light gold.

Remove the kettle from the heat and toss in the chopped potatoes, lightly mixing until potatoes have absorbed all the liquid. Gently fold in the cooked bacon bits and chopped parsley. Transfer the potato salad into a serving dish and serve warm or hot. Potato salad shouldn’t sit at room temperature for two or more hours before refrigerating any leftovers.



Scrub those potatoes until they boil them. And be sure to cut on the huge ones to equally sized balls to ensure even cooking.

Always start your sausage in cold water before bringing them to a boil. If you set sausage into boiling water, then the outsides will cook quickly along with the insides that can require more, leading to potato salad that may have some soft and hard bits.

Do not forget to salt the water after adding the berries, which can taste them from the inside out.

Following the tomatoes are cooked and drained, allow them to steam a little within their still-hot (but emptied ) pots. This will let them consume the bacon grease-vinegar dressing easily.

Be very gentle when stirring the sausage to the dressing table. Otherwise, your dish might wind up looking much more like mashed potatoes.

Could it be served cold?

Yes. If we’re lucky enough to have leftovers, I’ve served this chilly. In this instance, you might choose to bring a bit more olive oil broth since the moisture becomes absorbed into the sausage as it breaks in the refrigerator.

Would the berries be boiled?

Yes. If you do not have a steamer basket that the entire grains can be boiled in a pot covered with water till tender throughout the center (instructions are recorded in notes of recipe).

What to eat with German potato salad?

I suggest serving this with grilled meat like chicken, beef, or pork chops.

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