Description
A classic German Potato Salad featuring tender red potatoes tossed in a tangy vinegar-based dressing with crispy bacon, fresh parsley, and a hint of mustard. This warm salad is quick to prepare and perfect as a comforting side dish.
Ingredients
Scale
Potatoes
- 2 pounds red potatoes, washed (no need to peel)
Dressing & Flavorings
- 1 medium red onion, diced
- 1 tablespoon garlic, minced
- ½ cup beef stock
- â…“ cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil
- Salt and pepper to taste
Garnish
- ½ cup chopped parsley
- 4 slices bacon, cooked and chopped
Instructions
- Boil Potatoes: Cut the potatoes in halves and place them in a pan. Cover with water and boil over medium heat until fork tender, about 15 to 20 minutes. Be careful not to overcook to prevent them from falling apart.
- Slice Potatoes: Remove the potatoes from the water and slice into bite-sized pieces. You may peel the potatoes or leave the skins on, depending on your preference.
- Prepare Dressing: In a small bowl, whisk together the diced onion, minced garlic, beef stock, white wine vinegar, Dijon mustard, granulated sugar, salt, pepper, and olive oil until fully combined.
- Toss Potatoes With Dressing: Pour the dressing over the warm potato pieces so they absorb all the flavors. Sprinkle chopped parsley over the top and gently toss to combine everything evenly.
- Add Bacon and Serve: Finally, add the crispy chopped bacon pieces and give a light toss. Serve the salad warm for the best flavor experience.
Notes
- Use red potatoes for their firm texture and ability to hold shape well after boiling.
- The salad is best served warm but can also be enjoyed at room temperature.
- You can substitute beef stock with vegetable stock for a milder flavor.
- Adjust the vinegar and sugar levels to balance the tanginess and sweetness to your taste.
- Leftovers can be refrigerated and gently reheated or served cold as a variation.
