Indulge in the delightful flavors of our modern twist on the classic German potato salad. Tender red potatoes mingle with crispy bacon and a tangy mustard dressing, creating a dish that’s both comforting and sophisticated. Fresh herbs add a burst of flavor, elevating this side dish to a culinary masterpiece. Whether served alongside grilled meats or enjoyed on its own, this contemporary take on a traditional favorite is sure to impress your guests and tantalize your taste buds.
Modernized German Potato Salad
Upgrade your potato salad game with this modern twist on the classic German recipe. Crispy bacon, tangy mustard dressing, and fresh herbs combine for a flavorful dish that's sure to impress.
Equipment
- Large Pot for boiling potatoes
- Skillet or frying pan for cooking bacon and vegetables
- Mixing bowl for preparing dressing
- Whisk for combining dressing ingredients
- Serving dish or platter
Ingredients
- 2 pounds Medium red potatoes
- 4 strips Bacon cut into ½” pieces
- 1 Red onion diced
- 1/2 cup Minced celery including some leaves
- 1/3 cup Cider vinegar
- 1 1/2 tbsp Coarse or stoneground German-style mustard
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/4 cup Chopped parsley
Instructions
Prepare the Potatoes
- Wash the potatoes thoroughly and cut them into bite-sized pieces. Leave the skin on for added texture and nutrients.
- Boil the potato pieces in a pot of salted water until they are fork-tender, but still firm. This should take about 15-20 minutes. Drain and set aside.
Cook the Bacon
- In a large skillet, cook the bacon pieces over medium heat until they are crispy and browned. Remove the bacon from the skillet and place them on a paper towel-lined plate to drain excess grease. Set aside.
Saute the Onions and Celery
- In the same skillet with the bacon grease, add the diced red onion and minced celery. Cook them over medium heat until they are softened and slightly caramelized, about 5-7 minutes.
Make the Dressing
- In a small bowl, whisk together the cider vinegar, German-style mustard, sugar, salt, and black pepper until well combined.
Combine Everything
- Once the onions and celery are cooked, add the boiled potatoes to the skillet. Pour the prepared dressing over the potatoes and gently toss everything together until the potatoes are evenly coated.
Add the Bacon and Parsley
- Crumble the cooked bacon pieces over the potato mixture and sprinkle with chopped parsley. Give it a final gentle toss to incorporate all the flavors.
Serve Warm
- Transfer the warm German potato salad to a serving dish and garnish with extra parsley if desired. Serve immediately as a delicious side dish or a light meal.
Notes
For a vegetarian option, omit the bacon and consider adding some smoked paprika or smoked salt to impart a smoky flavor to the salad. Additionally, feel free to customize the recipe by adding other ingredients such as diced pickles, diced apples, or even a sprinkle of grated cheese for extra flavor and texture.
Nutrition
Calories: 181kcal | Carbohydrates: 27g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 328mg | Potassium: 788mg | Fiber: 3g | Sugar: 3g | Vitamin A: 259IU | Vitamin C: 18mg | Calcium: 26mg | Iron: 1mg
