Warm German Potato Salad With Bacon

Most people's ideas of potato salad are of the traditional cold, mayo-based side dish. But let me present to you something different—a robust, acidic, flavorful German-style heated potato salad. This is not usual picnic fare. Instead, it boasts crispy bacon, sautéed onions, and a tart vinegar-based vinaigrette that is sure to win over even the most ardent potato salad critics.

This meal is beautiful in that it is flexible. You can serve it warm or chilled, but if necessary, prepare it in advance. This potato salad is sure to stand out whether you're presenting it over sausages, roasted chicken, or a basic green salad. Let's get right in.

• Two pounds of red potatoes, equal-sized for uniform cooking
• Cut one pound of thick-cut bacon into half-inch pieces.
• Two cups finely chopped red onion
• Two tablespoons minced garlic
• One-half cup chicken broth
• one-fourth cup apple cider vinegar
• Add one tsp of Dijon mustard.
• Add two tablespoons of ground sugar to the mixture.
• 1/2 teaspoon celery seed
• Taste pepper and salt at will.
• Half a cup of finely chopped fresh parsley
• 2 tablespoons olive oil.

First Step: Steam-cooked potatoes

Over a saucepan set with roughly 1 1/2 inches of water, arrange the red potatoes in a steamer basket. Over medium-high heat, bring the water to a simmer; cover with a tightly fitting lid; let the potatoes steam for 20 to 25 minutes. When a knife allows you to readily puncture them, you will know they are ready. Once done, set the potatoes aside to cool gently—just enough to handle and cut into bits.

The second step is bacon cooking.

Grab a big skillet—a 12-inch nonstick one works great—and fry the bacon over medium-high heat until it's tender and crispy—about 6 to 7 minutes while the potatoes are steaming. Leave those amazing bacon drippings in the skillet; scoop the bacon out and arrange it on a platter.

Third step: sauté the garlic and onions.

Add the chopped red onions to the skillet and sauté them in the bacon drippings for roughly five minutes until tender. Add the minced garlic and sauté just until fragrant, 30 seconds more.

Fourth Step: Create the dressing.

Add to the chicken broth granulated sugar, apple cider vinegar, and Dijon mustard. For around one to two minutes, let this mixture simmer and then cut it in half.

Step Five: Combine the Components

Add the olive oil, diced potatoes, and crispy bacon to the skillet. Carefully toss everything, being sure the dressing covers the potatoes. Taste-test and adjust with salt and pepper.

Six: Finish with fresh parsley.

Turn off the skillet's heat and whisk in the chopped fresh parsley. Present the potato salad warm for a cozy side dish or refrigerated for a cool alternative. Drizzle additional olive oil or chicken stock before serving if the salad seems a touch dry.

Notes & Advice

Cooking potatoes boiling instead of steaming:

Should you lack a steamer basket, just boil the potatoes:

Put them in a big pot and fill it with enough water to cover them one to two inches.

About a tablespoon of salt will help season the water.

Over medium-high heat, bring the water to a boil; then, lowering to medium-low, simmer for 10 to 15 minutes.

Puncture the potatoes with a knife to find their doneness; they should be soft but not mushy.

Serving chilled, this potato salad tastes just as great. Let it cool totally before refrigeration; then, move it to a container. Remember that the potatoes will absorb some of the dressing while they wait in the refrigerator; hence, before serving, you might wish to add a bit of olive oil or broth to freshen it.

Perfect comfort food; this warm German potato salad is For any event, this crowd-pleaser combines crunchy bacon, tart dressing, and soft potatoes. This meal offers strong taste and some nostalgia whether you serve it chilled the next day or fresh and heated. As much as I adore this recipe, hopefully you will appreciate it too—happy cooking!