This German Potato Salad is loaded with red potatoes, hard boiled eggs, and bacon in a sweet and tangy vinegar dressing. It’s perfect for cookouts or as a side dish for burgers or bratwursts. You can serve it warm, cold, or at room temperature!
This potato salad recipe is unique for one big reason: it doesn’t have any mayonnaise! Instead, the potatoes are coated in a sweet and tangy mixture of white wine vinegar, sugar, dry mustard, and…bacon grease. For real! That is what makes it so delicious.
This recipe is from my grandmother, whose ancestors emigrated from Germany. She adored learning about family history, and I have no doubt that this recipe was passed down to her.
- You’ll need red potatoes. They are traditionally used in this salad, and they hold their shape when cooked. The good news is, you don’t have to peel them!
- You’ll use both the bacon itself and the bacon grease that is leftover when you cook it. The bacon grease forms the base of the dressing and oh my goodness is it good.
- White wine vinegar 使敷料更浓郁。您可以改用白醋。
- Hard boiled eggs 真的很有趣。我保留了几片作为装饰。
- Chives are optional but they add some nice color to the top. They weren’t part of grandma’s original recipe but I think she would approve. ðŸ™‚
Place the cubed potatoes and 2 teaspoons of salt in a large saucepan and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 12â€“15 minutes, or until the potatoes are tender. You can test if they are tender by piercing them with a fork. If the fork slides in easily, they are ready.
Place the eggs in a small saucepan and cover with cold water. Bring the water to a boil, then take the pan off the heat, cover it, and let the eggs sit for 10 minutes.
After 10 minutes, drain the water, add a few handfuls of ice to the pan, and cover with water. This will stop the cooking. Let the eggs sit for 5 minutes, then gently tap them against the counter to crack the shells. The shells should slide off relatively easily. Run the eggs under cold water to make sure all of the shell is off. Then, chop the eggs.
While the potatoes and eggs are cooking, place the bacon in a large nonstick skillet over medium heat. Cook until crispy, flipping as necessary.
Remove the bacon, crumble it, and set it aside. Keep the bacon grease in the pan. Add the onion and celery to the bacon grease and cook until soft.
Add the white wine vinegar, water, sugar, dry mustard, and the remaining salt. Cook for 2â€“3 minutes until the mixture thickens slightly.
Grandma topped off her German Potato Salad with a few slices of hard boiled eggs, and I made the addition of chopped chives for color.
Burgers, bratwursts, grilled chicken, grilled pork chops…this salad is a versatile side dish. It’s particularly tasty with cookout foods.
Can I serve it cold?
- 6 large red potatoes, 切成¾英寸的立方体
- 2 eggs
- 4 slices bacon
- 1 yellow onion, finely diced
- 2 stalks celery, finely diced
- 1 tablespoon flour
- Â½ cup white wine vinegar
- Â¼ cup water
- Â¼ cup granulated sugar
- Â½ teaspoon dry mustard
- 3Â½ teaspoons kosher salt
- Place the cubed potatoes in a large saucepan. Add cold water to the pan, covering the potatoes by one inch. Place the pan over high heat and add 2 teaspoons kosher salt to the water. Bring the mixture to a boil. Reduce to a simmer and let cook for 12â€“14 minutes, or until the potatoes are fork tender. Drain.
- Meanwhile, place the 2 eggs in a small saucepan. Add cold water to the pan, covering the eggs by one inch. Place the pan over high heat and bring to a boil. Once the water boils, cover the pan and turn off the heat. Let the eggs sit for 10 minutes. Drain the eggs and place in a bowl of ice water. Allow to cool. Peel the eggs by gently tapping the egg on the countertop until the shell is cracked all over. Slide your thumb under the cracked shell and gently remove all pieces of shell from the egg. Chop one egg and slice the other one thinly.Â
- While the potatoes and eggs are cooking, place the bacon in a large skillet over medium heat. Cook the bacon, flipping occasionally, until crisp. Remove the bacon and place on a paper towel lined plate. Set aside. Do not drain the bacon grease.
- Add the onion and celery to the bacon grease and cook until soft, about 4â€“5 minutes. Add 1 tablespoon flour and cook, stirring occasionally, for 1 minute. Add the white wine vinegar, water, sugar, dry mustard, and remaining 1Â½ teaspoons salt. Cook for 2â€“3 minutes until the mixture thickens slightly. Turn off the heat.
- Transfer the potato salad to a serving dish and top with the remaining bacon, sliced hard boiled egg, and chopped chives. Serve 热，室温或冷.Â