A Tangy and Savory Side Dish with Bacon and Vinegar
Hot German Potato Salad is a classic dish featuring tender potatoes tossed in a warm tangy dressing made of vinegar, bacon, onions, and a touch of sugar. Unlike traditional creamy potato salads, this version has a more savory flavor profile, balanced by the richness of bacon and the sharpness of vinegar. It’s typically served warm, making it a perfect side dish for colder weather. Whether served at a summer barbecue or as part of a holiday feast, this dish is sure to be a hit.
This dish is ideal for Oktoberfest, family gatherings, holiday dinners, or potlucks. Its warmth and hearty ingredients make it a great option for both festive occasions and casual meals.
How to Make From Scratch Potato Salad:
- Boil your potatoes until tender.
- Fry bacon until crispy and remove from pan.
- In the same pan, cook onions until soft, then add vinegar, mustard, and sugar to create the dressing.
- Toss the potatoes with the hot dressing and sprinkle with the crispy bacon.
- Serve the salad warm for the best flavor.
When to Flip Potato Salad:
There’s no flipping involved in this recipe, but be sure to gently toss the potatoes in the dressing to evenly coat them without mashing them.
How to Reheat Potato Salad:
To reheat Hot German Potato Salad, transfer it to a skillet and warm over medium heat, stirring occasionally until heated through. You can also microwave it in short intervals, stirring between each, until warm.
Can You Save Batter Potato Salad?
There’s no batter involved, but if you want to make the dish in advance, you can cook the potatoes and prepare the dressing ahead of time. Store them separately, and combine them just before serving.
Can You Freeze Potato Salad?
This dish is not ideal for freezing, as the texture of the potatoes can become grainy when thawed. It’s best enjoyed fresh or reheated from the refrigerator.
Ingredients:
- 2 pounds small red potatoes, quartered
- 6 slices of bacon, chopped
- 1 small onion, diced
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Directions:
- Cook the potatoes: In a large pot, boil the potatoes in salted water until just tender, about 10-15 minutes. Drain and set aside.
- Fry the bacon: In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon dripping in the pan.
- Make the dressing: In the same skillet, add the diced onions to the bacon drippings and cook until soft and translucent. Stir in the apple cider vinegar, mustard, and sugar. Bring the mixture to a simmer and cook for 2-3 minutes, stirring occasionally.
- Toss the potatoes: Add the boiled potatoes to the skillet with the dressing and toss gently to coat. Add the crispy bacon back into the skillet and season with salt and pepper.
- Serve: Garnish with chopped fresh parsley if desired. Serve the salad warm.
Editor’s Note:
Hot German Potato Salad is traditionally served warm, but it can also be enjoyed at room temperature. For a vegetarian version, omit the bacon and use olive oil instead of the drippings to make the dressing.
Nutrition Facts (per serving):
- Calories: 250
- Fat: 10g
- Carbohydrates: 33g
- Protein: 6g
- Fiber: 4g
- Sugar: 4g
- Sodium: 320mg
