German Potato Salad (Printable Version)
# What You'll Need:
→ Salad Base
01 -
1 yellow onion, diced into medium bits, peeled first
02 -
1.36 kg Yukon gold potatoes, cut into thick 2 cm rounds
→ Bacon and Aromatics
03 -
2 tablespoons fresh parsley, chopped really fine
04 -
6 thick bacon strips, sliced up thin
→ Dressing
05 -
Salt as much as you like
06 -
Black pepper, toss in to taste
07 -
80 ml white wine vinegar
08 -
180 ml beef broth
# Steps to Follow:
01 -
Scoop it all into a bowl for the table. Sprinkle on any extra bacon and another handful of parsley if you like. You can eat it while it’s still warm or wait till it cools a bit.
02 -
Splash in beef broth and white wine vinegar. Toss in about three-fourths of your crunchy bacon, add salt and pepper, and drop in parsley. Give everything a really good mix.
03 -
Crank up the heat. Put your drained potato rounds and onion bits into the bacon grease that’s left in the pan. Stir them around every so often for about 4 to 6 minutes, just until they turn nice and golden.
04 -
Spread those bacon pieces in a big frying pan or a shallow rondeau, set over medium-high heat. Let them sizzle for 4 to 6 minutes, moving them now and then, until they’re crispy and browned up. Move bacon onto a plate and save for later.
05 -
Pop potato slices into a big pot of already boiling water with salt. Boil for about 4 minutes so they’re just soft enough. Pour them out into a colander to drain well, then set them aside.
# Additional Tips:
01 -
If you want even more flavor, store the potato salad in the fridge all night. Make sure potatoes aren’t wet before you fry them. Red or russet potatoes work if you can’t find Yukon golds. For a veggie-friendly swap, use veggie broth.
02 -
Go ahead and prep this a day before you need it. Keep it cool in the fridge for up to four days. Warm up leftovers on the stove or just microwave them gently.
03 -
Try this alongside schnitzel, pork, sausages, or serve at your next barbecue—people love it as a side.