Description
This classic German Potato Salad recipe features tender red potatoes tossed in a tangy dressing made with white wine vinegar, Dijon mustard, and beef stock, enhanced with red onion, garlic, and crispy bacon pieces. It’s a warm, flavorful side dish perfect for gatherings, offering a comforting blend of savory and slightly sweet notes with fresh parsley for a bright finish.
Ingredients
Scale
Potatoes
- 2 pounds red potatoes (washed, skins on or peeled as preferred)
Dressing
- 1 medium red onion, diced
- 1 tablespoon garlic, minced
- ½ cup beef stock
- â…“ cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 2 tablespoons olive oil
- Salt and pepper to taste
Finishing Touches
- 4 slices bacon, cooked and chopped
- ½ cup chopped parsley
Instructions
- Boil Potatoes: Cut the red potatoes in halves and place them in a pan. Cover with water and bring to a boil over medium heat. Cook until they are fork tender, about 15 to 20 minutes. Be careful not to overcook to avoid the potatoes falling apart.
- Slice Potatoes: Drain the potatoes and let them cool slightly. Slice into bite-sized pieces. You may peel the potatoes if desired, but leaving the skins on adds texture and nutrients.
- Prepare Dressing: In a small bowl, whisk together the diced red onion, minced garlic, beef stock, white wine vinegar, Dijon mustard, granulated sugar, salt, pepper, and olive oil until well combined.
- Toss Potatoes with Dressing: Pour the dressing over the warm potato slices while still warm to allow absorption of the flavors. Sprinkle the chopped parsley over the salad and gently toss to combine everything evenly without breaking the potatoes.
- Add Bacon and Serve: Just before serving, sprinkle the chopped cooked bacon pieces on top for a savory, crispy finish. Serve the salad warm or at room temperature.
Notes
- Do not overcook the potatoes to avoid a mushy texture.
- The salad is best served warm or at room temperature to fully enjoy the flavors.
- Red potatoes work well as their firm texture holds up in the salad.
- To make it vegetarian, omit the bacon and use vegetable broth instead of beef stock.
- This potato salad does not require refrigeration if served within a few hours, but can be chilled if desired.
