Authentic German Potato Salad Recipe

Potatoes: The base of the salad, providing a hearty and satisfying texture.

Bacon: Adds a smoky, crispy element that enhances the overall flavor.

Onion: Finely chopped to add a mild, sweet flavor and a bit of crunch.

Apple cider vinegar: Provides a tangy kick that balances the richness of the bacon.

Water: Used to dilute the vinegar and create the dressing.

Sugar: Adds a touch of sweetness to balance the acidity of the vinegar.

Dijon mustard: Gives the dressing a smooth, slightly spicy flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the dressing.

Parsley: Fresh and chopped, it adds a bright, herbaceous note to the salad.

When boiling potatoes, make sure to start them in cold water and bring to a gentle boil. This ensures even cooking and prevents the potatoes from becoming mushy on the outside while still being undercooked on the inside. Additionally, when slicing the potatoes, aim for uniform thickness to ensure they absorb the dressing evenly.

• waxy potatoes - Substitute with russet potatoes: Russet potatoes can be used if waxy potatoes are unavailable, but they may break down more during cooking, resulting in a creamier texture.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that provides a similar smoky flavor with less fat.

• bacon - Substitute with smoked tofu: For a vegetarian option, smoked tofu can mimic the smoky flavor and add protein.

• finely chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can replace apple cider vinegar in most recipes.

• water - Substitute with chicken broth: Using chicken broth instead of water adds more depth and flavor to the dish.

• sugar - Substitute with honey: Honey can be used as a natural sweetener, though it will add a slight floral note.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with a bit more texture.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can be a subtle change.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro offers a fresh, vibrant flavor, though it will change the overall taste profile slightly.

• Allow the potato salad to cool completely before storing. This prevents condensation from forming inside the container, which can make the salad soggy.
• Transfer the potato salad to an airtight container. Make sure the container is large enough to avoid squishing the potatoes and bacon.
• Store the potato salad in the refrigerator for up to 3-4 days. The flavors will meld together beautifully over time, making it even more delicious.
• If you plan to freeze the potato salad, note that the texture of the potatoes may change slightly upon thawing. To freeze, place the potato salad in a freezer-safe container or heavy-duty freezer bags.
• Label the container with the date to keep track of its freshness. The potato salad can be frozen for up to 1 month.
• When ready to enjoy, thaw the potato salad in the refrigerator overnight. Avoid thawing at room temperature to prevent any risk of bacterial growth.
• Once thawed, gently stir the potato salad to redistribute the dressing and ensure an even flavor. You may need to add a splash of apple cider vinegar or a bit more dijon mustard to refresh the flavors.
• Serve the potato salad chilled, at room temperature, or gently warmed. If reheating, do so in a skillet over low heat, stirring occasionally to prevent sticking and to evenly distribute the heat.

• Preheat your oven to 350°F (175°C). Place the potato salad in an oven-safe dish, cover with aluminum foil to retain moisture, and heat for about 15-20 minutes or until warmed through.
• For a quicker option, use the microwave. Transfer the potato salad to a microwave-safe dish, cover with a microwave-safe lid or plastic wrap (leaving a small vent), and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.
• If you prefer a stovetop method, place the potato salad in a skillet over medium-low heat. Stir occasionally to prevent sticking and heat until warmed through, about 5-7 minutes.
• To add a bit of crispiness, reheat the potato salad in a non-stick skillet over medium heat. Stir frequently and cook until the potatoes are heated and slightly crispy, about 7-10 minutes.

• Large pot: Used to boil the potatoes until they are tender.

• Skillet: Used to cook the bacon until crispy and to prepare the onion and dressing.

• Slotted spoon: Handy for removing the bacon from the skillet while leaving the fat behind.

• Knife: Essential for finely chopping the onion and slicing the cooked potatoes.

• Cutting board: Provides a safe surface for chopping the onion and slicing the potatoes.

• Measuring cups: Used to measure the apple cider vinegar and water accurately.

• Measuring spoons: Used to measure the sugar, dijon mustard, salt, and pepper.

• Mixing bowl: Used to combine the potatoes, crumbled bacon, and parsley with the dressing.

• Wooden spoon: Useful for tossing the potatoes gently with the dressing and other ingredients.

• Colander: Used to drain the boiled potatoes.

• Paper towels: Handy for draining the bacon and removing excess grease.

Pre-cook the bacon: Cook the bacon ahead of time and store it in the fridge. This way, you can quickly crumble it when needed.

Use pre-chopped onions: Buy pre-chopped onions to save time on chopping and reduce prep work.

Boil potatoes in advance: Boil the potatoes the night before and store them in the fridge. Slice them when you're ready to make the salad.

Microwave the potatoes: If you're in a hurry, microwave the potatoes instead of boiling them to cut down on cooking time.

Use a mandoline slicer: Slice the potatoes quickly and evenly with a mandoline slicer.