Introduction
Transform humble potatoes into a vibrant, flavorful German potato salad in just 20 minutes! This recipe is perfect for busy weeknights, bringing the taste of a classic without the fuss. Forget hours of prep – this recipe prioritizes speed and deliciousness.
Why This Works
This recipe shines because it cuts corners without sacrificing flavor. We use pre-cooked potatoes for instant savings, and a simple vinaigrette-style dressing delivers that authentic tangy taste. It’s all about efficiency and maximum deliciousness with minimal effort!
Key Ingredients
🥔 2 lbs. small red potatoes, cooked and cooled
🥓 4 slices bacon, cooked and crumbled
🧅 1/2 cup red onion, thinly sliced
🍎 1/4 cup apple cider vinegar
🫙 2 tbsp Dijon mustard
🌿 2 tbsp fresh parsley, chopped
🧂 Salt and freshly ground black pepper to taste
🥣 1/4 cup vegetable broth
Instructions
1️⃣ Prep the Potatoes: If using raw potatoes, boil until tender, about 15-20 minutes. Cool completely before cutting into bite-sized pieces.
2️⃣ Cook the Bacon: Cook bacon until crispy. Remove from pan and crumble, reserving about 1 tablespoon of bacon grease in the pan.
3️⃣ Make the Dressing: In a large bowl, whisk together apple cider vinegar, Dijon mustard, reserved bacon grease, salt, and pepper.
4️⃣ Combine: Add the cooked potatoes, crumbled bacon, and red onion to the bowl with the dressing. Gently toss to combine.
5️⃣ Add Broth (Optional): For a creamier salad, add vegetable broth and toss gently.
6️⃣ Garnish: Sprinkle with fresh parsley before serving.
Handy Tips
- Use pre-cooked potatoes from the grocery store for ultimate speed. Just make sure they’re well-cooled before adding them to the salad.
- Don’t overcook your bacon! Crispy bacon adds so much texture and flavor.
- Taste and adjust seasoning as needed. Some vinegars are more potent than others.
Heat Control
This recipe is all about room temperature deliciousness! There’s no cooking involved once the potatoes and bacon are prepped, ensuring a quick and easy process.
Crunch Factor
The crispy bacon and the slightly firm bite of the potatoes provide a wonderful textural contrast that elevates this simple salad. The red onion adds a pleasant sharpness.
Pro Kitchen Tricks
- Use a mandoline slicer for perfectly thin red onion slices.
- Add a pinch of sugar to the dressing to balance the acidity.
- For extra flavor, add a tablespoon of caraway seeds to the dressing.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Gift Packaging Ideas
This potato salad makes a great side dish for potlucks or barbecues. Package it in a pretty glass container with a handwritten tag.
Flavor Variations
🌟 Spicy: Add a pinch of red pepper flakes to the dressing.
🌟 Herby: Incorporate fresh dill or chives along with the parsley.
🌟 Sweet & Savory: Add 1/4 cup of chopped apples to the salad for a touch of sweetness.
🌟 Tangy: Boost the vinegar to 3 tablespoons for a more intense flavor.
Troubleshooting
- Too Dry: Add a tablespoon or two of extra vegetable broth or mayonnaise to moisten.
- Too Soggy: Let the salad sit for 30 minutes uncovered to allow excess moisture to evaporate.
- Bland: Add more salt, pepper, or a splash of your favorite hot sauce.
FAQ
- Can I use different potatoes? Yes, you can use Yukon Gold or russet potatoes, but small red potatoes hold their shape best.
- Can I make this ahead of time? Yes, but it’s best to add the parsley just before serving to keep it fresh.
- Can I use pre-cooked bacon bits? While you can use pre-cooked bacon bits for added speed, freshly cooked bacon delivers superior flavor and texture.
Conclusion
This Speedy German Potato Salad is proof that deliciousness doesn’t require hours in the kitchen. Enjoy this quick and flavorful side dish, and share it with your friends and family! Happy cooking!
30-Minute German Potato Salad: Busy Cook's Best Friend
A quick and easy version of the classic German potato salad, perfect for a busy cook looking for a delicious side dish.
Ingredients
- 2 pounds small waxy potatoes
- 1/2 cup diced red onion
- 1/4 cup apple cider vinegar
- 1/4 cup vegetable oil
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- Step 1: Wash the potatoes and place them in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
- Step 2: While the potatoes are cooking, whisk together the apple cider vinegar, vegetable oil, Dijon mustard, sugar, salt, and pepper in a large bowl.
- Step 3: Once the potatoes are done, drain and let them cool slightly. Cut them into bite-sized pieces and add them to the bowl with the dressing.
- Step 4: Add the diced red onion and parsley to the potatoes. Toss gently to combine all ingredients well. Adjust seasoning if necessary.
- Step 5: Serve warm or at room temperature.
Tips
- For extra flavor, you can add crispy bacon bits to the salad.
- Make sure to use waxy potatoes for the best texture in this salad.