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German Potato Salad

german potato salad
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Discover three incredibly delicious German potato salad recipes, each offering a unique and authentic taste of Germany. From classic vinegar-based to creamy variations, there’s a perfect recipe for every palate.

Ingredients

Scale
  • Classic German Potato Salad:
    • 2 lbs Yukon Gold potatoes, peeled and cubed
    • 1/2 cup bacon, cooked and crumbled
    • 1/2 cup onion, finely chopped
    • 1/4 cup apple cider vinegar
    • 2 tablespoons sugar
    • 1 tablespoon Dijon mustard
    • 1/4 cup chicken broth
    • Salt and pepper to taste
    • 2 tablespoons fresh parsley, chopped
  • Swabian Potato Salad (Schwäbischer Kartoffelsalat):
    • 2 lbs waxy potatoes (like fingerling or new potatoes), cooked, peeled, and sliced
    • 1 large onion, finely chopped
    • 1/4 cup vegetable broth
    • 3 tablespoons white wine vinegar
    • 2 tablespoons sunflower oil
    • 1 teaspoon Dijon mustard
    • Salt and pepper to taste
    • Optional: chives, finely chopped
  • Bavarian Potato Salad (Bayerischer Kartoffelsalat):
    • 2 lbs waxy potatoes (like fingerling or new potatoes), cooked, peeled, and sliced
    • 1/2 cup beef broth
    • 1/4 cup white vinegar
    • 1 tablespoon sunflower oil
    • 1 tablespoon Dijon mustard
    • 1/4 cup finely chopped onion
    • Salt and pepper to taste
    • Optional: 2 tablespoons chopped pickles

Instructions

  1. Classic German Potato Salad:
    1. Boil the potatoes until tender. Drain and let cool slightly.
    2. While the potatoes are cooling, cook the bacon until crisp and crumble.
    3. In a large bowl, combine the apple cider vinegar, sugar, Dijon mustard, and chicken broth. Season with salt and pepper.
    4. Add the slightly cooled potatoes, crumbled bacon, and chopped onion to the bowl. Gently toss to combine.
    5. Stir in the chopped parsley. Serve warm or at room temperature.
  2. Swabian Potato Salad (Schwäbischer Kartoffelsalat):
    1. While the potatoes are still warm, slice them thinly.
    2. In a large bowl, whisk together the vegetable broth, white wine vinegar, sunflower oil, and Dijon mustard. Season with salt and pepper.
    3. Add the sliced potatoes and chopped onion to the bowl. Gently toss to combine.
    4. Let the salad sit for at least 30 minutes to allow the flavors to meld.
    5. Garnish with chopped chives, if desired, before serving. Serve warm or at room temperature.
  3. Bavarian Potato Salad (Bayerischer Kartoffelsalat):
    1. Slice the cooked potatoes while they are still warm.
    2. In a saucepan, heat the beef broth and vinegar.
    3. Pour the warm broth mixture over the sliced potatoes in a large bowl.
    4. Add the sunflower oil, Dijon mustard, and chopped onion. Season with salt and pepper.
    5. Gently toss to combine. Add chopped pickles, if desired.
    6. Let the salad sit for at least 30 minutes before serving. Serve warm or at room temperature.

Notes

For a richer flavor, use bacon fat instead of oil in the classic version. You can also add hard-boiled eggs to any of the variations.

Find it online: https://seasonedrecipe.com/german-potato-salad/