Hot German Potato Salad Recipe

Hot German Potato Salad

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One memorable occasion was last week when I decided to bring back this beloved classic for a family reunion. I was a bit apprehensive, wondering if it would live up to Grandma’s legendary version. But as the first spoonful disappeared, I saw nothing but wide smiles and nods of approval. The bacon added a delightful crunch, and the dressing had just the right hint of zing to balance the creaminess of the potatoes. It was as if we were transported back to those sunny afternoons of my childhood, with stories and laughter echoing around the room.

Preparing this dish is quite straightforward, making it a perfect side for any occasion. The key is to cook the potatoes until they’re just tender, so they absorb all the flavors from the dressing. You’ll want to use fresh ingredients like green onions and parsley to keep the salad vibrant and fresh. And don’t forget the bacon; it’s a true star of the show, infusing every bite with its rich, savory goodness.

Why not try making this Hot German Potato Salad for your next gathering? It’s bound to become a family favorite. Plus, you can always tweak it to your liking, making it as tangy or as mild as you wish. Let’s dive into the recipe, shall we?

How to Make Hot German Potato Salad

Ingredients:

  • 3 pounds new potatoes
  • 1/4 cup chopped fresh parsley leaves
  • 1 tablespoon Dijon mustard
  • 1/4 cup canola oil or olive oil
  • 1/2 pound bacon, diced
  • Salt and freshly ground pepper
  • 8 green onions, sliced thinly
  • 1 large red onion, diced
  • 3/4 cup cider vinegar
  • 1 yellow onion, quartered

Directions:

  1. Start by heating your grill to high. This will help speed up the cooking process for the potatoes.
  2. Place the new potatoes and quartered yellow onion in a large pot, covering them with cold water. Cook them until the potatoes are just tender. You can do this on the stovetop or directly on the grill.
  3. Drain the potatoes, discarding the onion, and let them cool a bit. Cube the potatoes and put them in a large bowl, covering them to keep warm.
  4. On the grill, fry the diced bacon in a large sauté pan until crispy. Use a slotted spoon to remove the bacon and let it drain on paper towels.
  5. In the remaining bacon fat, sauté the diced red onion for about 3 to 4 minutes until it softens.
  6. Add the vinegar and mustard to the pan, cooking for 2 more minutes. Gradually whisk in the oil, seasoning with salt and pepper.
  7. Drizzle this hot dressing over the warm potatoes and toss gently to coat.
  8. Mix in the sliced green onions and fresh parsley, seasoning once more with salt and pepper to taste.

Customizing Hot German Potato Salad: Alternative Ingredients

If you’re out of new potatoes, Yukon Gold or red potatoes will work just as well. For a vegetarian version, you might skip the bacon and use smoked paprika to capture that smoky essence. Olive oil can replace canola oil if you prefer its flavor profile.

Preserving Hot German Potato Salad for Later Enjoyment

Storing leftover Hot German Potato Salad is simple. Place it in an airtight container and refrigerate for up to three days. Before serving, you can gently reheat it on the stovetop or microwave, adding a splash of vinegar to freshen the dressing.

Perfect Pairings for Hot German Potato Salad

This warm potato salad pairs wonderfully with grilled bratwursts or juicy barbecued ribs. A crisp green salad or some crusty bread makes great companions too. And if you’re into beverages, a cold German lager or wheat beer can complement the flavors beautifully.

Cooking Hacks to Elevate Hot German Potato Salad

For an added depth of flavor, consider roasting the new potatoes instead of boiling them. This adds a delightful texture and enhances the potato’s natural sweetness. Another tip: cook the bacon in the oven to save time and achieve an even crispiness.

Seasonal Twists for Hot German Potato Salad

Adapt your potato salad to the season by incorporating seasonal vegetables. In the summer, add some charred corn for sweetness. During winter, roasted Brussels sprouts or squash can add a delicious twist. Fresh herbs like dill or chives can also bring a unique flair in spring.

Hot German Potato Salad Recipe

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FAQs:

Can I make Hot German Potato Salad ahead of time?

Yes, you can prepare it a day in advance. Simply store it in the refrigerator and warm it just before serving. This allows the flavors to meld beautifully, making the salad even more delicious.

What is the best way to cook the potatoes for this salad?

Boiling the potatoes until they are just tender is key. You can also roast them for added flavor and texture, which gives the salad a nice, hearty feel. Either way, ensure they cool slightly before dressing.

Is there a vegetarian version of this salad?

Absolutely! You can omit the bacon and use smoked paprika or liquid smoke for that smoky flavor. The salad will still be flavorful and delightful, perfect for both vegetarians and non-vegetarians.

Can I use regular onions instead of green onions?

Certainly! Regular onions can be used, though they offer a stronger flavor. Slice them thinly, and if you prefer a milder taste, soak them in cold water for a few minutes before adding to the salad.

How can I make the salad spicier?

To add some heat, you can incorporate sliced jalapeños or a pinch of red pepper flakes into the dressing. This will give the salad a nice kick without overpowering the other flavors.

What type of mustard works best?

Dijon mustard is recommended for its smooth texture and tangy taste, which complements the cider vinegar beautifully. However, you can experiment with whole grain or spicy brown mustard for a different flavor profile.

Hot German Potato Salad Recipe

Hot German Potato Salad

This flavorful Hot German Potato Salad features tender new potatoes, smoky bacon, and a zesty dressing. It's an irresistible side dish that's perfect for barbecues and gatherings.
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Salad
Cuisine German
Servings 8 servings

Equipment

  • Grill
  • large pot
  • sauté pan

Ingredients
  

  • 3 pounds new potatoes
  • 1/4 cup chopped fresh parsley leaves
  • 1 tablespoon Dijon mustard
  • 1/4 cup canola oil or olive oil
  • 1/2 pound bacon diced
  • Salt and freshly ground pepper
  • 8 green onions sliced thinly
  • 1 large red onion diced
  • 3/4 cup cider vinegar
  • 1 large yellow onion quartered

Instructions
 

  • Start by preheating your grill to a high temperature.

For Potatoes:

  • In a large pot, combine the new potatoes with the quartered yellow onion and cover with cold water. Cook them until tender using either a stovetop or grill method, then drain, discarding the onion. Allow the potatoes to cool for a brief moment before chopping them into cubes. Keep the warm potatoes covered in a large bowl.

For Dressing:

  • Place a large sauté pan on the grill and add the diced bacon. Cook it until crispy. Next, remove the bacon with a slotted spoon and set it aside on a paper towel to drain.
  • In the remaining bacon fat, sauté the diced red onion until tender, around 3 to 4 minutes. Stir in the vinegar and mustard, cook for 2 more minutes, then gradually whisk in the oil, seasoning with salt and pepper to taste.
  • Drizzle the hot dressing over the potatoes and mix gently to coat. Lastly, fold in the sliced green onions and fresh parsley, adjusting the seasoning with additional salt and pepper if necessary.
  • Serve and enjoy this delightful side dish that complements grilled meats or sausages spectacularly.
Keyword Potatoes

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