Have you ever made this classic German potato salad recipe before? It is a delicious easy side dish that contains crispy bacon and boiled potatoes. It’s the perfect potato side dish for grilled fish or pork for instance!
Boiled potatoes and bacon?
If you ask me, then it is much better to prepare this German potato salad with freshly boiled potatoes. Just make sure to choose a waxy kind if possible. Because this tasty potato salad has to be a little sticky and tacky.
The hot chicken stock you have to add in the end makes it delicately moist and creamy. I have eaten lots of versions of the German potato salad before. Most of them are more or less similar. The kind of potato you use really makes the difference.
So use freshly boiled and warm potatoes to assemble this salad further.
I have tried to make this salad with a couple of leftover cold boiled potatoes, the day after a dinner. And it wasn’t that bad. But it is a totally different look and texture.
I prefer the sticky German potato salad version below way more.
German Potato Salad Recipe
A way to make the salad even fresher and more appetizing, is to add chopped raw onions, shallots, mustard or pickled gherkins to it. That also gives it some extra crunch.
I’ve even tasted version of this German potato salad with mustard seeds and spring onion in it. That’s also a great idea.
I kept my German potato salad recipe very basic, just the way I like it best. It’s therefore also a great light lunch. Or serve it as a delicious side for grilled fish or pork chops!
Do you love simple but delicious German recipes?
Then also check out my bread dumpling soup!
- 3,5 oz salted bacon (100 g), thinly sliced
- 10,5 oz waxy potatoes (350 g)
- 3 tbsp onion chopped
- 3 tbsp white wine vinegar
- 1 tsp strong mustard
- ¼ cup chicken stock (60 ml), warm
- a handful fresh parsley chopped
- Brush the potatoes but don’t peel them yet. Transfer them to a large pan, fill it with water and add a dash of salt. Place the pan over high heat and bring the potatoes to a rolling boil.
- then turn the heat lower and cook the potatoes for 13 to 15 minutes or until tender. Then drain them.
- Let the potatoes cool a little until you can hold them in your hands. In the meantime grill or bake the bacon until crisp and crunchy.
- Peel the potatoes and chop them up into smaller bits. Add the potato bits to a large non-stick pan.
- Pour in the warm chicken stock and the vinegar.
- Place the pan over medium-high heat and gently stir the potatoes until the chicken stock is almost gone and the potatoes become sticky. Add the chopped raw onion and the mustard. Season with some pepper and salt.
- Stir well and then take the pan off the heat. Chop ur crumble the crispy bacon and add it to the cooked potatoes together with the freshly chopped parsley.
- Stir well. Check the seasoning and add extra pepper, salt, mustard or vinegar to taste if necessary. Serve the potato salad lukewarm.