Ingredients with Measurements:
- 2 pounds of red potatoes, washed and sliced into 1/4 inch rounds
- 1/2 pound of bacon, diced
- 1 medium onion, diced
- 1/2 cup of apple cider vinegar
- 1/4 cup of water
- 1/4 cup of granulated sugar
- 1 tablespoon of Dijon mustard
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot for boiling potatoes
- Large skillet for cooking bacon and onions
- Mixing bowl for making dressing
Step-by-step instructions:
1. In a large pot, boil the sliced potatoes in salted water until tender, about 10-12 minutes. Drain and set aside.
2. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
3. In the same skillet, cook the diced onion in the bacon fat until softened, about 5 minutes.
4. In a mixing bowl, whisk together the apple cider vinegar, water, sugar, Dijon mustard, salt, and black pepper.
5. Add the cooked potatoes, bacon, and onions to the mixing bowl with the dressing. Toss to combine.
6. Sprinkle chopped parsley over the top of the potato salad.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 34g
- Protein: 11g
Substitutions for ingredients:
- Red potatoes can be substituted with Yukon gold or russet potatoes.
- Bacon can be substituted with diced ham or pancetta.
- Apple cider vinegar can be substituted with white wine vinegar or red wine vinegar.
- Granulated sugar can be substituted with honey or maple syrup.
- Dijon mustard can be substituted with whole grain mustard or spicy brown mustard.
Variations:
- Add sliced hard-boiled eggs to the potato salad.
- Add diced pickles or pickle juice to the dressing for a tangy flavor.
- Add diced celery or red bell pepper for crunch.
- Add crumbled blue cheese or feta cheese for a creamy texture.
Tips and tricks:
- Be sure to slice the potatoes evenly so they cook at the same rate.
- Cook the bacon until crispy to add texture to the potato salad.
- Let the potato salad sit for at least 30 minutes before serving to allow the flavors to meld together.
- Serve the potato salad at room temperature for the best flavor.
Storage instructions:
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the potato salad in the microwave or on the stovetop until warmed through.
Presentation ideas:
- Serve the potato salad in a large bowl or on a platter.
- Garnish with additional chopped parsley or sliced green onions.
Garnishes:
- Chopped parsley
- Sliced green onions
Pairings:
- Grilled sausages or bratwurst
- Roasted chicken or pork chops
- Grilled vegetables or corn on the cob
Suggested side dishes:
- Coleslaw
- Baked beans
- Grilled corn on the cob
Troubleshooting advice:
- If the potato salad is too dry, add more dressing or a splash of apple cider vinegar.
- If the potato salad is too sweet, add more Dijon mustard or a pinch of salt.
Food safety advice:
- Be sure to wash your hands and all utensils before preparing the potato salad.
- Store the potato salad in the refrigerator until ready to serve.
- Discard any leftover potato salad that has been sitting at room temperature for more than 2 hours.
Food history:
- German potato salad is a traditional dish that originated in southern Germany and Austria. It is typically made with vinegar and bacon, and served warm or at room temperature.
Flavor profiles:
- Tangy, savory, and slightly sweet.
Serving suggestions:
- Serve the potato salad as a side dish or as a main course with grilled sausages or bratwurst.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German