Are you tired of eating the same old potato salad? Try this delicious German Potato Salad consisting of fresh potatoes, white vinegar, ground mustard, thick cut bacon and several other incredible ingredients!
If you make potato salad when grilling different eats to eat as a side dish, you might want to try something different. With this German Potato Salad, you will make a flavorful, tangy salad that tastes delicious with hamburgers, hot dogs, and even grilled chicken.
It is the perfect salad to make for all kinds of occasions. Most importantly, it is not hard to prepare this flavorful salad using fresh, tasty ingredients. If you want to make a quick side that takes less than an hour to prepare, this salad is a great choice.
Which potatoes should I use?
The best potatoes to use for the German Potato Salad are yellow potatoes. Before you boil them, you should cut them into smaller pieces. When you cut them into pieces before boiling, they tend to cook faster, reducing your prep time.
Which bacon do I cook and add to the salad?
Thick cut bacon or Applewood smoked bacon are the top choices for this salad, but you can use any bacon that you have available in your fridge or freezer. You will need to cook at least 16 slices of the bacon, which you will end up chopping into smaller pieces to add to this salad. If you do not eat pork bacon, you can prepare crispy turkey bacon. It will still taste great with the potatoes, mustard, vinegar, and other ingredients.
Can I use apple cider vinegar?
The German Potato Salad recipe requires the use of white vinegar. If you do not have white vinegar, you can use apple cider vinegar as a substitute. However, your salad may taste just a bit different than it would if you were to use white vinegar. It is also possible to make apple cider vinegar using apples, sugar, and water.
Do I need to add mayo to this salad?
You do not need to add mayo to this salad. If you are not a fan of mayo and are looking for a delicious salad to prepare without it, this German Potato Salad hot is perfect. The salad does not taste dry because of the many ingredients you will add to it, including the mustard and vinegar.
Can I use red onion instead of white onion?
If you do not have a white onion, you could use a chopped red onion as a replacement. However, the red onion does tend to have a stronger taste. If you do not mind the stronger taste that comes from the red onion, it is fine to use.
What to serve with the German Potato Salad
Serve your salad as a side dish with some of your favorite baked, grilled, or fried foods. It tastes great with fried chicken, grilled chicken, hamburgers, hot dogs, and even baked bbq ribs. You can serve it with anything that you would normally eat with your potato salad.
How do I store it?
Put your prepared German Potato Salad in a large food storage container with a lid. You will need to put your salad in the refrigerator to keep it fresh. It should stay good in the fridge for up to a week.
Can I freeze it?
You can freeze the German Potato Salad for longer periods. If you want to save the salad after making it, add the potato salad to a large freezer bag and remove any extra air from the bag. Place the freezer bag into the freezer and store it for up to three months.
How long does it take to make it?
It should only take you about 30-45 minutes to prepare the German Potato Salad. It takes about 20 minutes to boil the potatoes, but it will also take some time for you to cook the bacon, chop it into chunks, prepare your other ingredients, and mix everything together. While you can eat the salad immediately after preparing it, you will enjoy it more if you put it in the fridge and allow it to chill for at least an hour or more. The potato salad tastes best when it is cold.
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German Potato Salad
- 2 1/2lbs. yellow potatoes, chopped into bite-sized pieces
- 16 slices cooked thick cut bacon, reserve grease
- 1 small white onion, diced
- 1 tablespoon flour
- 1/3 cup white vinegar
- 1/2 cup water
- 1/2 tsp. ground mustard
- 1 Tbsp. granulated sugar
- 1/4 cup chopped celery
- salt and pepper to taste
- 2 Tbsp. dried parsley
- In a large pot, bring salted water to a boil.
- Add potatoes and cook for about 15 to 20 minutes, or until tender.
- Saute onion in reserved bacon grease for 3 to 5 minutes.
- Stir in flour and cook for 1 minute.
- Stir in vinegar, water, ground mustard, sugar, and salt and pepper.
- Reduce heat and simmer for about 2 minutes.
- In a large bowl, add potatoes, celery, and dressing.
- Gently toss and top with crumbled bacon and parsley.