The Best Potato Salads (Plus the Sides I Always Bring With Them)
The best potato salads bring vibrant flavors and satisfying textures that perfectly complement any meal or gathering. One of my favorites is the Old Fashioned German Potato Salad, which showcases tender potatoes tossed in a warm, tangy vinaigrette, mingling wonderfully with crispy bacon and aromatic onions. This dish is hearty enough to be a star on its own, yet versatile enough to accompany grilled meats or picnic spreads. Each time I make this, it transports me back to family barbecues and sunny afternoons, where laughter and good food were always on the menu.
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What sets this potato salad apart is its delightful balance of savory and sweet, perfectly highlighted by the balsamic vinegar and a hint of Dijon mustard. There’s something inherently satisfying about enjoying a homemade dish that bursts with so much flavor. Plus, this recipe stands head and shoulders above the store-bought options that often leave something to be desired. Made from scratch with love, it’s an easy, crowd-pleasing option that everyone will enjoy. I encourage you to try it — I promise you’ll be adding it to your favorites list!
Why You’ll Love This Recipe
- Simple & Quick: You can whip this up in just about 30 minutes.
- Irresistible Flavor: The combination of bacon, onions, and tangy dressing creates a mouthwatering taste.
- Eye-Catching Appeal: The colorful potatoes and fresh parsley make this salad as pretty as it is delicious.
- Flexible Serving: Perfect for summer picnics, potlucks, or as a hearty side dish year-round.
- Diet-Friendly Options: Easily adaptable for gluten-free diets if you choose the right mustard.
Ingredients You’ll Need
- 2 pounds diced red potatoes (or sliced): Red potatoes offer a creamy texture that holds up well in salads. You can substitute with Yukon Golds if you prefer.
- 1 pound bacon (diced): Adds a savory crunch. Feel free to use turkey bacon for a lighter option, though it may not be as crispy.
- 1 cup diced red onion (1 medium onion): The sharp flavor of red onion gives this salad a lovely bite. Sweet onions can be used for a milder taste.
- 1/4 cup distilled white vinegar: Provides the tangy base for the dressing. Apple cider vinegar could be a pleasant alternative for a fruity twist.
- 1/4 cup olive oil: A nice oil helps to bring the dressing together, enhancing the overall flavor. You can opt for avocado oil as a substitute.
- 2 tablespoons granulated sugar: This balances the acidity of the vinegar beautifully. Honey can be replaced if you prefer a natural sweetener.
- 1 tablespoon Dijon mustard: Adds depth to the dressing. You could use yellow mustard in a pinch, but it will alter the flavor profile slightly.
- 1 teaspoon salt: Essential for seasoning, always adjust based on taste.
- 1/2 teaspoon black pepper: Freshly cracked delivers the best flavor; adjust according to your preference.
- 1/4 cup chopped fresh parsley: This brightens up the dish and adds freshness. You can also try chives or green onions if you want different herb notes.
How to Make The Best Potato Salads (Plus the Sides I Always Bring With Them)
- Cook the Potatoes: Place the diced red potatoes in a large pot, cover them with cold water, and add a generous pinch of salt. Bring to a boil and cook until tender, approximately 15-20 minutes. Drain and let them cool slightly.
- Prepare the Bacon: In a large skillet, cook the diced bacon over medium heat until it’s crispy, about 6-8 minutes. Use a slotted spoon to remove the bacon and drain on a paper towel, while leaving some drippings in the skillet.
- Sauté the Onion: In the same skillet with the bacon drippings, add the diced red onion and sauté over medium heat until softened and fragrant, about 3-4 minutes.
- Make the Dressing: In a bowl, whisk together the distilled white vinegar, olive oil, granulated sugar, Dijon mustard, salt, and black pepper until combined.
- Toss Everything Together: In a large mixing bowl, combine the warm potatoes, sautéed onions, cooked bacon, and chopped parsley. Pour the dressing over and gently toss until everything is coated. Adjust seasoning if needed.
- Serve: Enjoy the salad warm, or allow it to cool to room temperature before serving. It can also be refrigerated and served cold the next day, although I often find it tastes best fresh.
Storing & Reheating
To store any leftover potato salad, transfer it to an airtight container and refrigerate for up to 3 days. For longer storage, this salad can be frozen for up to 3 months. To reheat, warm gently in the microwave until heated through, but be mindful that the texture might change slightly. Refresh it with a drizzle of olive oil or an extra splash of vinegar before serving to restore some of the original flavor.
Chef’s Helpful Tips
- Ensure to not overcook the potatoes; perfect tenderness is key — they should be fork-tender but not mushy.
- Allow the potatoes to cool a bit before adding to the dressing so the warm potatoes absorb more flavor.
- For an extra kick, throw in some chopped jalapeños or a dash of hot sauce.
- Make the salad a day in advance! The flavors will meld beautifully, making it even tastier.
- Consider experimenting with different vinegars and mustards to find your ideal flavor combo.
There’s something unbeatably nostalgic about enjoying a bowl of homemade potato salad, especially when it’s a recipe that draws on classic flavors and familiar ingredients. Old Fashioned German Potato Salad is not just a side; it carries with it memories of laughter around the table, summer afternoons spent with loved ones, and events where every bite is matched with cheer. I encourage you to experiment with this recipe, adjusting the ingredients based on your preferences and imagination.
Recipe FAQs
Can I use different types of potatoes?
Absolutely! While red potatoes are ideal for their creamy texture, Yukon Golds work wonderfully too. Avoid using high-starch potatoes like russets as they can become mushy in the salad.
How can I make this salad vegetarian?
Skip the bacon entirely and enhance flavors with smoked paprika for that savory kick. You could also toss in some roasted nuts for crunch and depth.
Can I make this salad ahead of time?
Definitely! This salad tastes even better after sitting for a few hours or overnight. Just keep it covered in the fridge until you’re ready to enjoy it.
What can I serve with this potato salad?
This salad pairs beautifully with grilled meats, such as burgers or sausages, but also goes great alongside a fresh green salad or as part of a charcuterie board. Enjoy experimenting with your favorite combinations!
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📖 Recipe Card
The Best Potato Salads (Plus the Sides I Always Bring With Them)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: German
Description
This potato salad features tender red potatoes, crispy bacon, and a tangy dressing, making it a perfect side for gatherings and simple meals. Quick to prepare and absolutely delicious!
Ingredients
- 2 pounds diced red potatoes
- 1 pound bacon
- 1 cup diced red onion
- 1/4 cup distilled white vinegar
- 1/4 cup olive oil
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of water to a boil. Add the diced red potatoes and boil until tender, about 10 to 12 minutes. Drain the potatoes and place them in a large mixing bowl.
- In a cold large skillet, add diced bacon. Heat over medium heat and cook until crisp, about 8 to 10 minutes, stirring occasionally. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the grease in the pan.
- Add diced red onion to the bacon grease and cook for 5 minutes until the onions are soft. Whisk in distilled white vinegar, olive oil, granulated sugar, Dijon mustard, salt, and black pepper until heated through, about 1 to 2 minutes.
- Pour the sauce over the cooked potatoes. Toss with bacon and chopped fresh parsley. Serve hot or chill to serve cold.
Notes
For a healthier option, consider using turkey bacon instead of traditional bacon.
Feel free to garnish with additional parsley for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
