German potato salad is a very popular potato dish. Many other cultures have their own version of this type of salad, which only goes to show just how delicious it is. There are countless variations out there, and today I'm sharing my own version. This salad is often dressed with mayonnaise, but I prefer a dressing made with natural vinegar. My additions include a bit of smoked paprika — though regular works just fine — along with dried dill, garlic, and of course bacon! Bacon is my husband's favorite ingredient, so we always have some in the fridge)) Fried bacon pairs with potatoes absolutely perfectly — you only need a little, but trust me, the flavor will be outstanding! The potato salad definitely needs time to marinate, so don't rush — it's worth the wait))
Ingredients:
- 600 g potatoes
- 50 g bacon
- 50 g onion
- Dressing:
- 50 g vegetable oil (I used refined olive oil)
- 2 tbsp. wine or apple cider vinegar 6% (I used apple cider)
- 0.5 tsp. smoked paprika (or regular)
- 0.5 tsp. dried dill
- 0.5 tsp. garlic
- salt, pepper
How to cook German potato salad
It's highly recommended to use a waxy variety of potatoes — ones that hold their shape and don't fall apart when cooked. Peel the potatoes, cut them into small pieces, cover with water, and add salt. Cook over low heat until tender. If you have a starchy variety that tends to fall apart, it's better to boil them in their skins and then peel them. Either way, regardless of the variety, be careful not to overcook the potatoes so your potato salad doesn't turn into mush when stirred. Drain all the water completely and let the potatoes cool until just warm.
In the bowl you'll be using to assemble the salad, combine all the dressing ingredients and whisk thoroughly until you get a smooth emulsion.
Slice the onion into thin half-rings, then cut each half-ring in half. Add the onion to the dressing and stir to combine.
Cut the bacon into very small cubes and fry in a skillet until golden. Add to the potatoes and gently stir to combine. Place the salad in the refrigerator to marinate for 2–3 hours, giving it a stir once during that time.
The potato salad can be enjoyed cold, straight from the refrigerator, or warm. I personally love it best at room temperature — that's when its flavor really shines. You can serve this salad alongside any meat or chicken; in my photo it's paired with baked chicken breast. German potato salad is simply a spectacular potato dish!
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