German Potato Salad

Use small, uniform-sized potatoes for even cooking.

Don't skip the salt in the boiling water; it adds flavor to the potatoes as they cook.

If you want a creamier texture, consider mashing a portion of the potatoes before mixing in the dressing.

Let the salad rest for about 30 minutes after dressing before serving to allow the flavors to meld.

For a richer flavor, cook the onions until they are caramelized instead of just soft.

Keep some of the bacon fat in reserve and drizzle it over the finished salad for extra flavor.

Try adding a splash of Dijon mustard to the dressing for an added zing.

Taste and adjust seasoning as needed after tossing; as flavors develop, you may find it needs a little extra salt or vinegar.

What type of potatoes are best for German potato salad?

New potatoes or waxy potatoes like red potatoes or Yukon Gold are ideal as they hold their shape well after cooking and add a creamy texture.

Can I use another type of vinegar instead of red wine vinegar?

You can substitute with white wine vinegar, apple cider vinegar, or even balsamic vinegar, though the flavor will differ slightly.

Can I make this potato salad vegetarian?

You can omit the bacon and replace some of the olive oil with smoked olive oil or add a few drops of liquid smoke for a similar flavor.

How do I know when the potatoes are cooked properly?

The potatoes should be fork-tender, meaning you can easily pierce them with a fork or knife, but they should not be falling apart.

Can I prepare the potato salad in advance?

You can prepare the potato salad ahead of time, but it's best to add the dressing shortly before serving to keep the potatoes from getting mushy.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3-5 days.

Can I reheat the potato salad?

You can gently reheat the potato salad in a skillet over low heat, just be careful not to overcook the potatoes or break them up too much while they are heating.

Can I freeze the potato salad?

It's not recommended to freeze potato salad, as the texture may change when thawed, making the potatoes grainy.

How can I add more flavor to the salad?

Try adding diced pickles, capers, or fresh herbs like dill or chives.

Large Pot: For boiling the new potatoes until they are tender enough to be easily pierced with a knife. A large pot is essential to accommodate the amount of water needed for cooking the potatoes thoroughly. The water should reach at least 1-inch above the tops of the potatoes.

Skillet: To cook the bacon until it is just crisp. A skillet with a flat bottom and raised edges is ideal and prevents grease splatter.

Paper Towels: Used for draining the excess grease from the cooked bacon and onions. They help absorb moisture and keep the potato salad from becoming soggy.

Slotted Spoon: For removing the cooked onions from the bacon grease and transferring them to the paper towels for draining.

Measuring Cups and Spoons: For measuring ingredients such as the mustard, red wine vinegar, and olive oil.

Cutting Board: A sturdy surface is necessary for slicing the drained potatoes and chopping the bacon.

Knife: For slicing the potatoes into 1/4-inch thick pieces and chopping the crispy bacon.

Mixing Bowl: At least one large mixing bowl is necessary for combining the sliced potatoes, bacon, onion, fresh parsley, and dressing.

Spoon or Spatula: For gently tossing the potatoes with the dressing to make sure they are evenly coated without breaking the potato slices.

Grilled Bratwurst: Pair with grilled bratwurst for a delightful contrast; the juicy, meaty sausages complement the tangy potato salad.

Pan-Seared Chicken Thighs: Serve with crispy chicken thighs; the richness of the chicken is an excellent match for the tangy and savory notes of the potato salad, making for a hearty meal.

Crispy Fried Onions: Top with crispy fried onions for a texture boost.

Soft Pretzels: Serve with soft pretzels on the side; their chewy texture provides a lovely foil to the potatoes, and a little mustard dip can tie the flavors together.

Fresh Green Salad: Accompany with a bright-green salad; the freshness of mixed greens will lighten the meal and the vinaigrette will echo the tanginess of the potato salad's dressing.

Baked Salmon: Serve with a light, baked salmon; the fish's delicate flavor contrasts nicely with the robust potato salad, creating a well-rounded meal.