Recipe Background
German Hot Potato Salad balances tangy and savory flavors effortlessly.
This German Hot Potato Salad dances the line between a comforting dish and a flavor-packed delight. The potatoes, fork-tender and steaming dry, welcome the tang of apple cider vinegar and the subtle richness of bacon. When these elements mingle, each bite delivers a satisfying blend of savory and tart, punctuated by the crispiness of bacon pieces. The aroma of sizzling bacon and fresh parsley creates a kitchen symphony that’s hard to resist.
Adding freshly minced garlic at the end reveals its magic, blossoming into a light golden-brown in seconds. This quick step elevates the entire dish, infusing it with a warm, nutty background note. Moments like these transform simple ingredients into something unexpectedly delightful.
Sharing a bowl of this vibrant salad is like passing around a plate of pure comfort. It’s warm and inviting, appealing to older adults and young ones alike. Whether you’re gathering around the table or bringing it to a potluck, this dish is sure to get everyone talking, their plates thankfully full.
Ingredients
- 2 pounds red potatoes scrubbed and cut into equal, bite-size pieces
- water to taste, cold
- 1 1/2 teaspoons salt divided
- 12 ounces bacon cut into 1-inch pieces
- 1/3 cup apple cider vinegar
- 3 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- freshly ground black pepper to taste
- 1/2 cup fresh parsley chopped
- 1 tablespoon fresh garlic minced
Directions
- In a large pot, add the potatoes and cover them with the water.
- Bring the potatoes to a boil and stir in 1 teaspoon of the salt.
- Reduce the heat and simmer the potatoes until fork tender, about 15-20 minutes.
- Drain the water from the potatoes and turn off the stovetop burner.
- Return the potatoes to the pot and place the pot back on the same warm burner.
- Allow the potatoes to steam dry, about 3-5 minutes.
- In a large pot over medium heat, add the bacon and cook, stirring occasionally, until crispy.
- While the bacon is cooking, cut the potatoes into 1/2-inch-thick slices, cutting any of the extremely large slices in half.
- Transfer the pot with the cooked bacon from the heat and use a slotted spoon to transfer the bacon pieces to a plate or bowl. Leave the bacon grease in the pot.
- Slowly and carefully add the vinegar, the sugar, the mustard, the remaining salt, and the pepper to the pot of bacon grease.
- Remove the pot from the heat and toss in the sliced potatoes, gently mixing until the potatoes have absorbed all of the liquid. Carefully fold in the cooked bacon pieces and the chopped parsley.
- Place the pot on the burner, bring the mixture to a simmer and stir, about 2-5 minutes.
- Stir the minced garlic into the mixture and cook until it starts to turn a light golden-brown, about 30 seconds-1 minute.
- Transfer the potato salad to a serving dish.
- Serve the potato salad hot or warm.
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