With warm, tender red potatoes and a sweet, tangy dressing loaded with bacon and garlic, this German Potato Salad is a perfect side dish for any occasion, from a grilled dinner to a summer holiday potluck.
My kids still have two more weeks of school to go before summer vacation commences, but I understand that some schools across the country have already let out. Well, between that and Memorial Day weekend coming up, I would say that summer grilling season is upon us! And what goes better with dinner from the grill than potato salad?!
If you are on the hunt for a classic, mayonnaise-based potato salad, I shared a family-favorite recipe for that one last summer. Please just promise me that you won’t judge that post too harshly! I had only been blogging for less than a month, my photography was sub-par (though I recognize that, almost a year later, I still have a long way to go!), and an unfortunate incident involving my 3-year-old left me with only one photo to post. Go ahead…hop over and read what happened…I’ll wait here until you get back. 🙂
Back already? Well aren’t you a speedy reader! Anyway, let’s just say that I made sure that my now-4-year-old was in preschool before putting together and photographing this recipe. No treasured glass bowls were harmed in the making of today’s potato salad… 😉
Ah, yes…today’s potato salad. It’s actually my take on a famous variety of German Potato Salad…and if you’ve never enjoyed this variation, please promise me that you will change that this summer! What’s funny is that my mom is from Germany, yet growing up, she only ever made us traditional, American potato salad. This type of German Potato Salad, on the other hand, is not creamy nor loaded with mayonnaise. Rather, it features red potatoes and bacon. You could stop at the mere mention of bacon and that would be enough for me. But this recipe takes it even further!
Once you fry your bacon, you actually add apple cider vinegar, Dijon mustard, and sugar to the leftover hot bacon grease. After allowing the mixture to simmer for a couple of minutes, you throw in some garlic and then toss your cooked potatoes in the sizzling mixture. The result is that the potatoes soak up all of that bacon-y, vinegar-y, sugary goodness, leaving you with potato salad that’s tangy, salty, and sweet all at the same time. Oh, and don’t forget to stir in your cooked, crumbled bacon and some fresh chopped parley as well. Yes, friends, this potato salad is (in one word…or three syllables): DE-LI-CIOUS!
I think that this salad is best served hot or warm, but it’s also tasty at room temperature if it starts to cool down before serving. It’s a side dish that can readily go from grillside to potluck to picnic without too much stress over keeping it iced down. Of course, this potato salad (as well as any food prone to spoiling) should not sit at room temperature for more than two hours before being refrigerated.
So have I convinced you to try German Potato Salad this summer and/or add it to your Memorial Day or Independence Day menu? Whatever the occasion, I guarantee that it will disappear like that! The batch you see here vanished in a flash…and fortunately, this time, that was thanks to ravenous appetites and not toddler-induced spillage. 😉
More German treats…