This classic German-style potato salad is great served hot, warm, or room temperature.
I likeall kinds of potato salads, but German might be my favorite!
What Is German Potato Salad?
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Its a nice change-up from theclassic mayonnaise-based version, and you could serve it warm or chilled.
(Don’t worry if the slices don’t have perfectly clean edgesthat’s part of the charm!)
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Butter, Oil, or Bacon Fat?
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For a vegetarian version, you could cook the onions in butter or oil instead.
Just up the salt, or else add a handful of capers for a salty, savory twist!
How to Serve German Potato Salad
Serve the salad hot, warm, or chilled.
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It’s a perfect side dish forgrilled sausages(a classic pairing!
), or any of your standard cookout fare, likeburgers,steak, orhot dogs.
Make-Ahead Potato Salad
you’re able to make this salad up to a day ahead.
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Serve it chilled from the fridge or let it come up to room temperature.
Leftovers will keep for up to five days in the fridge.
It can also be easily doubled or even tripled.
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Vegetarian variation: Instead of bacon, saute the onions in butter or oil.
Bring to a simmer over medium-high heat.
Rinse the potatoes and place them in the steamer basket.
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Steam the potatoes, covered, for 20 minutes.
Remove the steamer basket from the pot and let the potatoes cool for 20 minutes.
(For crispier bacon, cook for 8 minutes.)
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Add the vinegar to the skillet.
Stir it in with the onions and bacon and let it reduce, about 2 minutes.
Stir in the vegetable broth, mustard, salt, and pepper, and turn off the heat.
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Use your fingers or a paring knife to gently peel the potatoes.
Slice the potatoes 1/4-inch thick.
Add the potatoes and chopped herbs to the skillet with the vinaigrette.
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Gently stir until the potatoes are coated evenly with the herbs, onions, and bacon.
This salad can be made up to a day ahead.
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