German Potato Salad is a tasty variation for the non-mayonnaise eaters in your family. Tender red potatoes are dressed with a tangy bacon vinaigrette, then tossed with green onion and fresh parsley giving it a bright burst of flavor in each and every bite.
German Potato Salad Makes the Perfect Side Dish
I'm certain the love of potato salad in some form is universal. While I make it year-round it's definitely on the grilling side dish menu during the warm Summer months for it's sheer deliciousness and versatility. Potato salad pairs incredibly well with hotdogs and hamburgers, barbecue, grilled steak, chicken or pork. Likewise, it goes well with braised meats and roast chicken or smoked meats and barbecue. When it comes to potato dishes, we all love a spud.
German Potato Salad Recipe
I think German potato salad is quite scrumptious served warm, at room temperature or chilled. The fact that the dressing isn't mayonnaise based makes it a really terrific choice for outdoor events. While Southern style mayo based potato salad is my go-to, it's equally nice to go a different route occasionally to keep things fresh. There isn't a single variation of potato salad that I don't love, I'm an equal opportunity potato salad fan.
Other Potato Salad Recipes to Add to the Menu
Other potato salads you may like to try:
- Italian seasoned Roasted Rosemary Parmesan Potato Salad.
- Deli Style New Potato Salad with Mustard.
- Loaded Baked Potato Salad is the ideal side for any of your favorite grilled entrees.
- Greek Yogurt Dill Potato Salad from The Country Cook.
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Helpful Kitchen Items:
German Potato Salad
- 3 lb red potatoes sliced ¼-inch thick peel intact
- 1 teaspoon salt
- 8 slices bacon cooked and crumbled
- 1 small sweet onion diced
- 2 garlic cloves finely minced
- ¾ cup cider vinegar
- ⅓ cup canola or vegetable oil
- 3 tablespoon granulated sugar
- 1 ½ tablespoon Dijon mustard
- 1 teaspoon celery salt more or less to your taste
- ½ teaspoon freshly ground black pepper
- 1 bunch green onions thinly sliced
- 3 tablespoon fresh Italian parsley chopped
- ½ teaspoon celery seed
- Place the potatoes and salt into a pot, and fill with enough water to cover. by 2-inches.
- Bring to a boil, and cook for about 10-12 minutes or until fork tender. Drain well then set aside.
- Meanwhile, cook the bacon in a large skillet until crisp. Remove to paper towels to drain, then crumble. Set aside.
- Reserve 3 tablespoon bacon drippings in the pan. To the skillet over medium-high heat add the diced onion to the drippings. Cook until softened and beginning to brown. Add the garlic, cook for 1 minute longer.
- Whisk in the vinegar, oil, sugar, Dijon, celery salt and black pepper. Bring to a simmer and whisk in the oil. Cook just until the sugar is dissolved and dressing is slightly thickened around 1-2 minutes. Remove from the heat and add the crumbled bacon to the dressing reserving some for garnishing.
- Use a large spoon or spatula to gently toss the potatoes with the dressing,green onion and parsley.
- Serve warm, at room temperature or chilled garnished with bacon, green onion, parsley and celery seeds. (Makes about 3 lbs )