The Best Potato Salads (Plus the Sides I Always Bring With Them)
The humble potato salad often takes center stage at summer picnics and backyard barbecues, bringing comforting flavors and delightful textures that everyone loves. My favorite version, Old Fashioned German Potato Salad, takes this classic dish to new heights with a warm, tangy dressing that embraces tender potatoes and crispy bacon. It’s a dish that not only fills your belly but also warms your heart, reminding me of cherished family gatherings.
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When I first discovered this recipe, I knew it was a winner. Each bite of the perfectly balanced ingredients danced together, creating a savory experience that’s both satisfying and nostalgic. Unlike many store-bought options, this homemade delight is made with love, generous helpings of vinegary goodness, and plenty of crispy bacon pieces that elevate the entire experience. If you’re looking for a delicious dish to impress your friends or family, then you’ve found it in this beautiful bowl of goodness. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep and 20 minutes of cooking, it fits seamlessly into any busy day.
- Irresistible Flavor: The combination of bacon and a tangy vinegar dressing gives a tangy bite that keeps you coming back for more.
- Eye-Catching Appeal: The vibrant red potatoes and fresh parsley make this dish visually stunning on any table.
- Flexible Serving: Perfect for picnics, barbecues, or as a side to your weeknight dinner.
- Diet-Friendly Options: Easily adaptable; you can switch out ingredients to cater to dietary needs.
Ingredients You’ll Need
- 2 pounds diced red potatoes: These waxy potatoes hold their shape well during cooking, providing that delightful texture in each bite.
- 1 pound bacon, diced: Adds a savory, smoky flavor that brings depth to the dish, along with a satisfying crunch. If you’re looking for a lighter option, turkey bacon works well too.
- 1 cup diced red onion (1 medium onion): Provides a sweet and slightly sharp taste that balances the other ingredients beautifully. Green onions can be a fresh alternative.
- 1/4 cup distilled white vinegar: The acidity cuts through the richness of the bacon and potatoes, creating a wonderful tang.
- 1/4 cup olive oil: Acts as a luscious base for the dressing; for a flavor twist, feel free to swap in avocado oil.
- 2 tablespoons granulated sugar: Just a hint of sweetness works wonders against the tangy vinegar—brown sugar can also add a different dimension if desired.
- 1 tablespoon Dijon mustard: Contributes a subtle kick and depth to the dressing. Regular mustard is okay, but Dijon brings a refined flavor.
- 1 teaspoon salt: Enhances all the flavors and ensures balanced seasoning throughout.
- 1/2 teaspoon black pepper: Adds a touch of heat and rounds out the flavor profile.
- 1/4 cup chopped fresh parsley: This bright herb adds freshness and color, making your dish pop.
How to Make The Best Potato Salads (Plus the Sides I Always Bring With Them)
Prepare the Potatoes: Begin by washing the red potatoes thoroughly. Dice them into uniform pieces, ensuring they’ll cook evenly. In a large pot, cover the potato pieces with cold water. Add a generous pinch of salt and bring to a rolling boil. Cook until fork-tender, about 15 to 20 minutes. Drain and let them cool slightly.
Cook the Bacon: While the potatoes are cooking, take your diced bacon and fry it in a large skillet over medium heat. Stir occasionally and cook until the pieces are crispy and golden brown, about 8–10 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess fat.
Prepare the Dressing: In a mixing bowl, whisk together the distilled white vinegar, olive oil, granulated sugar, Dijon mustard, salt, and black pepper until well combined. This dressing is the secret to bringing all the flavors together, so give it a good whisk!
Combine and Serve: In a large bowl, combine the cooled potatoes, crispy bacon, diced red onion, and half of the fresh parsley. Pour the dressing over everything and gently toss to coat the salad evenly. Taste and adjust seasoning if necessary. Sprinkle the remaining parsley on top for a vibrant finish.
Chill and Enjoy: Allow the salad to sit for at least 30 minutes at room temperature for the flavors to meld. If you prefer it cold, refrigerate it for a couple of hours before serving. This dish truly shines when served slightly chilled, making it the perfect addition to any summer gathering.
Storing & Reheating
To store your potato salad, keep it in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, but if you want to save it longer, consider freezing it. For freezing, ensure it’s in an airtight container or a freezer-safe bag for up to 3 months. When it’s time to enjoy again, simply thaw it overnight in the fridge and give it a gentle stir before serving. Do keep in mind the texture may change a bit, but a quick toss of fresh herbs can refresh its vibrancy.
Chef’s Helpful Tips
- When cooking the potatoes, be gentle when mixing; over-stirring can lead to a mushy texture.
- Ensure that your bacon is nice and crispy—this adds the best texture to your salad.
- For extra flavor, consider adding diced celery or pickles for a crunch.
- Make ahead for even better taste; letting it chill allows the flavors to marry beautifully.
- If you’re making this dish a day in advance, keep the dressing separate until you’re ready to serve for the best taste.
Every bite of this amazing potato salad will remind you of the joys of gathering with friends and family. The perfect balance of tanginess, smokiness, and freshness creates a dish you’ll want to prepare time and time again. Take a chance on this recipe; it’s guaranteed to be a crowd favorite!
Recipe FAQs
Can I make this potato salad ahead of time?
Absolutely! This salad is even better the next day as the flavors meld beautifully. Just store it in an airtight container in the fridge, and consider holding off on adding the dressing until closer to serving time for the freshest taste.
Can I use other types of potatoes?
Yes, you can use other waxy potatoes like Yukon Gold for a creamier texture or even baby potatoes for a fun presentation. Just ensure they’re all cut into similar sizes for even cooking!
How do I make it a bit healthier?
Feel free to substitute the bacon with turkey bacon, or omit it entirely and add a bit more olive oil and some chopped veggies for added flavor and crunch. You can also reduce the sugar in the dressing to adjust the sweetness to your taste!
Can I add other ingredients to this salad?
Certainly! Vegetables such as diced cucumbers, celery for crunch, or hard-boiled eggs for protein can be fantastic additions. Don’t hesitate to experiment based on your personal preferences and what you have on hand!
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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: Salads
- Method: Boiling and sautéing
- Cuisine: German
Description
This potato salad features tender red potatoes, crispy bacon, and a tangy dressing that makes it a go-to for gatherings and quick dinners. Its simple prep and mouthwatering flavor are sure to please!
Ingredients
- 2 pounds diced red potatoes (or sliced)
- 1 pound bacon (diced)
- 1 cup diced red onion (1 medium 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
- Boil a large pot of water and add 2 pounds of diced red potatoes; cook until tender, about 10 to 12 minutes before draining.
- In a skillet, add 1 pound of diced bacon and cook over medium heat until crisp, around 8 to 10 minutes. Remove bacon with a slotted spoon and set aside, keeping the grease in the pan.
- Sauté 1 cup of diced red onion in the bacon grease for 5 minutes until soft. Stir in 1/4 cup of distilled white vinegar, 1/4 cup of olive oil, 2 tablespoons of granulated sugar, 1 tablespoon of Dijon mustard, 1 teaspoon of salt, and 1/2 teaspoon of black pepper; heat through for 1 to 2 minutes.
- Combine the sauce with the cooked potatoes and toss in the bacon and 1/4 cup of chopped fresh parsley. Serve hot or chill for a cold option.
Notes
Feel free to add more herbs like chives or dill for extra flavor.
For a vegan version, substitute bacon with smoked tofu and use a vegan mayonnaise in the dressing.
If making ahead, prepare the potatoes and dressing separately and combine just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
