The Best Potato Salads (Plus the Sides I Always Bring With Them)
The best potato salads bring a twist of tradition, and Old Fashioned German Potato Salad is a prime example of why this dish holds a special place in my heart. It’s not just the comforting warmth that comes from a bowl of tender potatoes; it’s also the memories of summer barbecues and family gatherings where laughter fills the air. Each bite of this salad brings forth a perfect balance of hearty potatoes and rich, savory bacon, all topped with a tangy dressing that brings everything together beautifully. As I always say, the best potato salads are those that spark joy, and this one truly does.
Table of Contents
If you’ve ever found yourself longing for a dish that hits all the right notes—sweet, tangy, and smoky—you’ll understand my affection for this recipe. There’s something inherently satisfying about preparing a dish that not only pleases your palate but also invites connection and conversation. Whether you’re at a picnic or a potluck, this salad stands out as a star performer. So gather ‘round and get ready to embark on a delicious adventure with a classic recipe that’s easy to whip up, making it a timeless crowd-pleaser that your friends and family will love.
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 30 minutes, making it perfect for last-minute gatherings.
- Irresistible Flavor: The combination of crispy bacon, tangy vinegar, and the natural sweetness of red potatoes is simply divine.
- Eye-Catching Appeal: With vibrant red potatoes and a sprinkle of fresh parsley, it’s as beautiful as it is tasty.
- Flexible Serving: Perfect for warm-weather meals, potlucks, or as a comforting side on chilly days.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by using compliant ingredients.
Ingredients You’ll Need
- 2 pounds diced red potatoes: These not only hold their shape well but also offer a creamy texture that is simply irresistible.
- 1 pound bacon (diced): Adds a smoky crunch that makes every bite exciting. You can substitute turkey bacon for a leaner alternative.
- 1 cup diced red onion (1 medium onion): Provides a sharp contrast to the sweetness of potatoes; green onions or shallots can work in a pinch.
- 1/4 cup distilled white vinegar: This tangy component enhances all the flavors and is essential for that signature taste.
- 1/4 cup olive oil: A good-quality oil helps create a luscious dressing; feel free to exchange with avocado oil for a different flavor.
- 2 tablespoons granulated sugar: It balances out the acidity of the vinegar, crafting a harmonious flavor profile.
- 1 tablespoon Dijon mustard: Adds depth with its zesty kick. Yellow mustard can be used for a milder taste.
- 1 teaspoon salt: This is crucial for elevating all the flavors in the salad.
- 1/2 teaspoon black pepper: Freshly cracked pepper gives a gentle burn that complements the richness of the bacon.
- 1/4 cup chopped fresh parsley: This not only adds freshness but also a pop of color, making the dish visually appealing.
How to Make The Best Potato Salads (Plus the Sides I Always Bring With Them)
- Boil the Potatoes: Begin by placing the diced red potatoes in a large pot and covering them with water. Add a pinch of salt, and bring to a boil over medium-high heat. Cook for about 15 minutes, or until they are tender when pierced with a fork. Drain and set aside.
- Cook the Bacon: In a large skillet over medium heat, add the diced bacon. Sauté until it’s crispy, which should take about 6-8 minutes. Transfer the bacon to a paper-towel-lined plate, leaving the drippings in the skillet.
- Sauté the Onion: In the same skillet with the retained bacon drippings, add the diced red onion. Sauté for about 3-4 minutes until they are soft and translucent. The aroma will be enticing!
- Prepare the Dressing: In a bowl, whisk together the distilled white vinegar, olive oil, granulated sugar, Dijon mustard, salt, and black pepper. This combination creates a tangy dressing that will elevate the dish.
- Combine Everything: In a large mixing bowl, combine the boiled potatoes, sautéed onion, and crispy bacon, drizzling the dressing over the top. Toss gently until everything is coated.
- Garnish & Serve: Sprinkle the chopped parsley on top for freshness and color. Serve warm, or let it sit for a bit to marry the flavors—either way, it’s wonderful!
Storing & Reheating
To keep your dish fresh, store any leftovers at room temperature for up to 2 hours, then refrigerate in an airtight container. It can hold well for about 3 to 4 days in the fridge. If you want to freeze it, place the cooled potato salad in freezer-friendly bags for up to 3 months. When reheating, do it gently in a saucepan over low heat for about 10 minutes, or until warmed through. Do keep in mind that the texture may change slightly, but reviving it with a splash of vinegar or a little more parsley can refresh its brightness.
Chef’s Helpful Tips
- Avoid overcooking the potatoes; you want them tender but not mushy. A fork should easily pierce them without falling apart.
- For a flavor boost, let your salad sit for about an hour before serving; it allows all the ingredients to meld together beautifully.
- If you’re preparing this dish ahead of time, consider adding the bacon just before serving to retain its crispiness.
- Want extra zing? Add some diced pickles or capers for a delightful contrast.
- Remember to taste and adjust the seasoning; fresh ingredients can vary in strength, and making it your own is part of the fun!
There’s a certain magic that comes from sharing a beloved recipe, especially one like this. Old Fashioned German Potato Salad embodies comfort, flavor, and nostalgia in a way few dishes can. Don’t shy away from experimenting with your twists and flavor additions; that’s part of what makes cooking so enjoyable. Invite friends over or bring it as a contribution to that next potluck, and enjoy every bite!
Recipe FAQs
Can I use other types of potatoes?
Absolutely! While red potatoes are ideal for their waxy texture, you can also use Yukon Gold or fingerling potatoes. Just be aware that starchy potatoes like russets may break down more easily.
How can I make this salad vegan?
For a vegan version, substitute the bacon with smoked tempeh or coconut bacon, and swap the Dijon mustard for a plant-based option. The rest of the recipe remains just as delicious!
What can I serve with this potato salad?
This hearty salad pairs wonderfully with grilled meats, seafood, or veggie burgers. It’s also a great side for picnics or BBQs, making it versatile for any occasion.
How do I add some zing to my potato salad?
For an extra burst of flavor, consider tossing in chopped pickles, a dash of hot sauce, or even a sprinkle of smoked paprika into your dressing. These additions can take your salad to new heights!
PrintMore Main Dishes Recipes
- Coconut Chicken
- Best Italian Pasta Salad for Picnics
- Healthy Grilled Chicken Cobb Salad with Honey Dijon Dressing
- Chicken Penne Pasta
- High Protein Chicken Zucchini Bake
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
The Best Potato Salads (Plus the Sides I Always Bring With Them)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling and sautéing
- Cuisine: German
Description
This potato salad pairs tender potatoes with crispy bacon and a tangy dressing for an irresistible side dish. Perfect for gatherings or a quick weekday meal.
Ingredients
- 2 pounds diced red potatoes (or sliced)
- 1 pound bacon (diced)
- 1 cup diced red onion (1 medium onion)
- 1/4 cup distilled white vinegar
- 1/4 cup olive oil
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of water to a boil. Add the diced red potatoes and boil until tender, about 10 to 12 minutes. Drain and place in a mixing bowl.
- In a large skillet, add the diced bacon and cook over medium heat until crisp, about 8 to 10 minutes. Use a slotted spoon to remove and set aside, leaving the grease in the pan.
- In the same pan, add the diced red onion and cook for 5 minutes until soft. Mix in the vinegar, olive oil, sugar, Dijon mustard, salt, and black pepper, heating through for about 1 to 2 minutes.
- Pour the warm sauce over the cooked potatoes. Toss with the bacon and chopped parsley. Serve hot or chill for a cold salad.
Notes
For extra flavor, use a mix of herbs in the dressing.
Chilling the salad enhances the flavors, making it ideal for picnics.
Feel free to experiment with different types of potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
