Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
German Potato Salad Recipe
It is a heat potato salad, German-style! Slices of boiled potato are tossed in a heat, tangy-sweet bacon French dressing whereas scorching in order that they take up the flavour. They’re then showered with crispy, golden bacon bits and hit with freshness from dill and inexperienced onion. This glorious mixture of flavours and textures makes this fairly presumably my all-time favorite potato salad!
It is a German Potato Salad of the type that has advanced in English-speaking international locations, primarily based on conventional heat potato salads introduced by German immigrants. So it’s not strictly genuine, however nonetheless bears German influences just like the dressing type, bacon and dill. Extra importantly although, this type of salad is simply scrumptious regardless and boasts a really agency foothold within the potato salad world! (Outdoors of Germany, that’s. 😂)
What’s so good about this German Potato Salad? For one, it’s the new slices of boiled potato which might be tossed in a barely candy, heat bacon-studded French dressing in order that they absorb the flavour. The whole thing then will get a success of inexperienced and contemporary flavour with a very good serving to of inexperienced onions and dill. The mixture of salty-sweet-savoury with herby freshness turns an in any other case extraordinary potato salad into one thing magic!
They are saying mother and father shouldn’t have a favorite little one. If potato salads have been my kids although, I’d overtly say it’s my favorite little one! 😂 Common readers know my different Potato Salad Youngsters, whom I additionally dearly dote on. The basic creamy mayo primarily based one. A brilliant, contemporary, lemony one. This scrumptious bacon-y, charred corn one. Then after all there’s all of the candy potato ones, like this one and this one. Sure, I’ve a whole Potato Salad Household!
Right here’s what it is advisable make this German Potato Salad:
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Purple potatoes – Contains the desiree and pontiac varieties in Australia. Attempt to get potatoes which might be of even measurement in order that they cook dinner by means of on the identical time. Sliced potatoes cook dinner rapidly, and it’s annoying when some are overcooked in order that they break! In case you can’t get purple potatoes, different waxy potatoes will do;
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Bacon – Streaky stuff please! We want the fats because the bacon renders for the nice and cozy, bacon and cider vinegar French dressing. In case you use turkey bacon or the attention of bacon (aka short-cut bacon – it’s an Australian factor), you’ll probably discover the dressing is a bit too tangy and certain have so as to add additional oil to steadiness it;
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Cider vinegar – The vinegar of alternative on this dressing for a German-esque contact;
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Sugar – This dressing is meant to be candy and savoury. Everyone is aware of that candy goes extraordinarily properly with bacon (candied bacon anybody?)!
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Oil – Any impartial oil will do positive right here. I exploit canola or grapeseed oil;
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Purple onion – Sautéed with the bacon to type a part of the fragrant flavour base; and
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Inexperienced onion and dill – The contemporary parts on this dish. The dill particularly works so properly on this potato salad!
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Boil complete potatoes – Begin the potatoes in chilly water in order that they cook dinner by means of evenly. In case you put the potatoes into boiling water, then the surface will cook dinner quicker and change into too tender earlier than the within is cooked (a very good all-round tip for boiling potatoes!)
They’ll take between 10 – quarter-hour to cook dinner, relying on the scale. Begin checking early since you need the potatoes very barely agency within the centre. It is because they’ll proceed cooking as they cool and also you don’t need them to overcook and change into too tender.
Additionally don’t overlook so as to add salt into the water so it seasons the potatoes as they cook dinner!
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Slice – Drain the potatoes then put aside to chill a bit. Slice into rounds about 0.7cm / ¼” thick. It’s finest should you can time it so the potato slices are nonetheless heat whenever you toss within the dressing as a result of they’ll take up flavour higher;
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Cook dinner bacon and onion – I don’t need to come throughout like I’m educating your grandmother to suck eggs, however right here is how I cook dinner bacon!
Place bacon in a big, unheated, non-stick pan or well-seasoned forged iron skillet* with no oil within the skillet. Flip the warmth to medium. Because it heats up, the bacon fats will begin to soften, so the bacon cooks in its personal fats without having so as to add further oil.
Now flip the warmth as much as medium-high and cook dinner the bacon till it begins to show golden – about 3 minutes;
For the onion, flip pan now right down to medium. Add the purple onion slices to the bacon and cook dinner 3 minutes or till the onion is tender. By this time the bacon might be superbly golden!
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Add vinegar and sugar – Add the cider vinegar and sugar. Deliver to simmer, scraping the bottom of the pan to dissolve all of the golden bits caught on the pan into the liquid. This “brown stuff” is named fond and it’s going so as to add a ton of flavour into our dressing!
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Add oil – Add the oil and simmer for two minutes extra. Congratulations, you’ve simply made a heat French dressing dressing!
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Toss potato – Add potatoes to the pan and gently toss utilizing two spatulas for 1 minute or so, till all of the potatoes are properly coated within the dressing and take up it a bit.
Verify for seasoning – Style and add extra salt if you need (although the bacon ought to add sufficient).
* A seasoned pan is forged iron or carbon metal pan that has developed a pure non-stick patina by means of repeated use. It must also be stored flippantly oiled to cease it from rusting.
Plating up!
To plate up, I wish to layer the potato salad with dill and inexperienced onion, quite than simply tossing it by means of. It presents extra neatly I discover, but in addition importantly it means we’re dealing with the potatoes much less so they keep a tidier form quite than breaking apart.
You’ll discover that this recipe has a very good dose of inexperienced onion and contemporary dill. It wants it, for a lift of contemporary flavour to counter the richness of the candy bacon French dressing!
As we speak’s recipe is being shared within the spirit of a German-themed week which kicked off with a bang with an epic, Crispy Gradual-Roasted German Pork Knuckle. When you have by no means tried Pork Knuckle earlier than (spoiler: it’s not pig’s trotter! It’s a part of the pig’s higher leg and is extremely scrumptious), put together to be knocked off your chair. And you probably have had it earlier than, know that not like different recipes on the market, we’ve correctly cracked the key to superior Pork Knuckle crackling!
I’m additionally sharing at this time a easy, refreshing Cucumber Salad which might be a terrific vegetable aspect to make a meal of the Pork Knuckle.
As for a candy end, what else might it’s apart from a Black Forest Cake?? Coming your method on Friday, this one is devoted to all those that have tried and been dissatisfied by recipes and even cake outlets prior to now … I’m assured this one won’t disappoint!! – Johnsat x
Ingredients
- 1 kg / 2 lb baby red potatoes or other small waxy potatoes (Note 1)
- 2 tsp salt
- 100g / 3oz streaky bacon , chopped into 2cm x 4mm (0.8 x 0.15") lardons
- 1/4 red onion , sliced
- 1/4 cup canola oil (or grapeseed)
- 1/3 cup apple cider vinegar
- 2 tbsp white sugar
- 2 green onions , finely sliced
- 3 tbsp fresh dill , finely chopped (sub parsley)
Instructions
- Boil potatoes: Place the baby potatoes in a large pot of cold water with the salt. Bring to the boil then reduce heat. Simmer 10 minutes or until just cooked through but still slightly firm in the centre (they will continue cooking as they cool, you don't want to overcook them so they hold their shape).
- Slice: Drain and set aside to cool slightly, then slice into rounds about 0.7cm / ¼" thick.
- Cook bacon: Place bacon in a large, unheated non-stick pan or well-seasoned cast iron skillet. Turn the heat to medium. As the bacon heats up, the fat will start to melt. Turn the heat up to medium-high and cook the bacon until it starts to turn golden – about 3 minutes.
- Cook onion: Turn heat down to medium. Add the red onion slices and cook 3 minutes or until the onion is soft.
- Add vinegar and sugar: Add the cider vinegar and sugar, bring to a simmer, scraping the base of the pan to dissolve all the golden bits stuck to the pan into the liquid.
- Add oil: Add the oil, and simmer for 2 minutes longer. The dressing is now ready.
- Toss potato through: Add potatoes and gently toss using two spatulas for 1 minute or so, until all the potatoes are well coated in the dressing and absorb some of the dressing.
- Check for salt: Taste and add more salt if you want (the bacon already should add enough).
- Layer potatoes: Pile about 1/4 of the potato on to a platter or in a bowl. Sprinkle with 1/4 of the green onion and dill. Top with another 1/4 of potato, sprinkle with more green onion and dill. Repeat until all used up.
- Serve! I love it served warm, but it's also terrific at room temperature!
Notes
1. Potato size – Try to get potatoes that are of even size so they cook through at the same time. If they are large you might need to cut some in half to ensure they all cook evenly.
If you can’t get red potatoes, then any waxy potatoes will do.
2. Storage – This potato salad will keep up to 5 days in the fridge. Bring to room temperature or gently warm in the microwave to reheat before serving.
3. Recipe credit: This German Potato Salad comes to you from Sandi Lee of Columbus, Georgia (United States) via her daughter, Heather Hancock of Baptiste & Wilson, Sydney caterers extraordinaire that I use for events when I can’t manage the cooking myself!
4. Nutrition per serving, assuming 6 servings.
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