Contents
- 1 A Salad That Truly Welcomes You
- 2 My First Kitchen Surprise
- 3 Why The Taste Works So Well
- 4 A Peek Into Its Past
- 5 Ingredients:
- 6 My Go-To Potato Salad for Any Gathering
- 7 Make It Your Own
- 8 Serving It Up Right
- 9 Storing Your Potato Salad
- 10 Quick Fixes for Common Issues
- 11 Your Questions Answered
- 12 Share Your Creation
- 13 German Potato Salad with Warm Bacon Dressing
A Salad That Truly Welcomes You
I first tried this dish at a friend’s backyard party. The warm bacon smell hit me right away. The potatoes were so soft and the dressing was tangy. Ever wondered how you could turn potato salad into something unforgettable? It was love at first bite for me. That smoky flavor just pulls everyone together.
My First Kitchen Surprise
My first try did not go perfectly. I was so excited that I undercooked the potatoes. They were a little too firm for the salad. This taught me that good food needs a little patience. Cooking at home is about learning and sharing. It is always worth the effort.
Why The Taste Works So Well
The magic is in the mix of flavors and textures. You get smoky bacon, sharp mustard, and soft potatoes. The fresh parsley adds a nice little crunch. Which flavor combo surprises you most? Tell me in the comments below. I love hearing what you think.
A Peek Into Its Past
This dish comes from southern Germany. It was a favorite among farmers and workers. They made it with ingredients they had on hand. *Did you know this salad is often served warm there?* It was a practical and filling meal. This history makes it feel so honest and real.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Baby red potatoes | 1 pound | |
| Coarse sea salt | 1 tablespoon | |
| Extra virgin olive oil | 1/3 cup | |
| Red wine vinegar | 1/4 cup | |
| Dijon mustard | 1 tablespoon | |
| Coarse or whole grain mustard | 1 tablespoon | |
| Bacon | 4 strips | Cooked and crumbled |
| Shallot | 2 tablespoons | Minced |
| Red bell pepper | 2 tablespoons | Minced |
| Fresh flat parsley | 2 tablespoons | Minced |
| Sugar | 1 tablespoon |
My Go-To Potato Salad for Any Gathering
Step 1 Boil the potatoes until they are tender. Drain and rinse them with cold water. This stops the cooking process. Let them cool just a bit. Step 2 Chop the cooled potatoes into bite-sized pieces. I like to keep the skins on for texture. It adds a nice rustic feel. Place them in a large bowl. Step 3 Whisk together the oil, vinegar, and mustards. Then add the bacon and fresh veggies. (A hard-learned tip: save a little bacon for the top!). Pour this warm dressing over the potatoes. Step 4 Gently toss everything to coat the potatoes. Serve it warm or at room temperature. The flavors get even better as it sits. This salad is a true crowd-pleaser. What is the secret to keeping potatoes firm? Share below! Cook Time: 20 mins Total Time: 30 mins Yield: 6 servings Category: Side Dish, SaladMake It Your Own
Try these fun twists on the classic recipe. They are simple but change the whole dish. Smoky Twist: Use smoked paprika instead of bacon for a veggie version. Spicy Kick: Add a diced jalapeño or a pinch of red pepper flakes. Summer Herb: Swap parsley for fresh dill and chives. It tastes so fresh. Which creative spin sounds best to you? Let me know in the comments!Serving It Up Right
This potato salad pairs well with many mains. Try it with grilled bratwurst or a simple roast chicken. A side of crisp green beans completes the plate. For drinks, a cold lager is a perfect match. A sparkling apple cider is great for non-drinkers. Both cut through the rich, savory flavors nicely. Which would you choose tonight: the lager or the cider?
Storing Your Potato Salad
Keep this salad in a sealed container. It stays fresh in the fridge for three days. You can freeze it for a month. Thaw it in the fridge overnight. My family loves it cold the next day. *Fun fact: The flavors get better after sitting.* Reheat single servings gently in the microwave. Add a splash of water to keep it moist. This dish is perfect for making ahead for busy weeks.
Quick Fixes for Common Issues
Is your salad too dry? Just whisk in a bit more olive oil. Dressing not tangy enough for you? Add another splash of red wine vinegar. If the potatoes seem bland, sprinkle on a little more salt. This matters because small tweaks make the recipe your own. What’s your biggest cooking challenge? Let me know in the comments!
Your Questions Answered
Is this potato salad gluten-free? Yes, it is naturally gluten-free. Just check your mustard labels to be safe.
Can I make it ahead of time? Absolutely! Make it a day early. The taste improves overnight.
What can I use instead of shallots? Use a small red onion. It will give a similar sharp flavor.
How do I double this for a crowd? Simply double all the ingredients. Use a very large bowl for mixing.
Can I use a different potato? Yukon Gold potatoes work great too. They hold their shape well after boiling.
I hope this recipe becomes a new favorite. It is a true crowd-pleaser at my house. Did you try a fun swap? I would love to see your results. Tag Savory Discovery on Pinterest with your photos! Your kitchen stories make my day.
Happy cooking! —Elowen Thorn.
German Potato Salad with Warm Bacon Dressing
Description
Bacon Potato Salad can be served hot or cold and uses veggies and BACON! This is a NO MAYO potato salad! The perfect make ahead side dish.
Ingredients
Instructions
- Fill a large Dutch oven or saucepan halfway with water, bring to a rolling boil, then add 1 tablespoon coarse sea salt and 1 pound baby red potatoes. Boil for 10-15 minutes, until potatoes are easily pierced with a fork. Drain and rinse with cold water.
- When the potatoes are slightly cooled, cut each in half or quarters, small enough to be a bite-size.
- In a small bowl, whisk together the 1/3 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon coarse or whole grain mustard, cooked and crumbled 4 strips bacon, minced 2 tablespoons shallot, minced 2 tablespoons red bell pepper, chopped 2 tablespoons fresh flat parsley and 1 tablespoon sugar.
- Toss to evenly coat the potatoes and serve warm or room temperature.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.