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German Potato Salad: A Tangy Twist on a Classic

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German Potato Salad: A Tangy, Vinegar-Based Alternative to Classic Potato Salad

German potato salad is a delicious and unique dish that offers a tangy, vinegar-based alternative to classic potato salad. This no-mayo salad is traditionally served warm and is perfect for potlucks, parties, barbecues, and of course, Oktoberfest!

Ingredients:

  • 2 pounds baby red potatoes, quartered
  • 1/2 cup chopped onion
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1/2 pound bacon, diced
  • 1/2 cup apple cider vinegar
  • 1/4 cup Dijon mustard
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions:

  1. In a large pot, bring salted water to a boil and add the potatoes. Cook until tender, about 10-12 minutes.
  2. While the potatoes are cooking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and set aside.
  3. Add the onion, parsley, and garlic to the skillet and cook until softened, about 5 minutes.
  4. In a large bowl, whisk together the apple cider vinegar, Dijon mustard, olive oil, salt, and pepper.
  5. Drain the potatoes and add them to the bowl with the dressing. Toss to coat.
  6. Add the bacon and parsley to the bowl and toss again.
  7. Serve the potato salad warm or cold.

Tips:

  • For a more authentic German potato salad, use speck instead of bacon.
  • If you don't have time to cook the potatoes from scratch, you can use pre-cooked potatoes.
  • This potato salad is also delicious served cold, making it a great option for potlucks and summer cookouts.

Enjoy!