Description
This German Potato Salad is a delightful departure from the creamy, mayonnaise-based versions, featuring warm, tender potatoes coated in a tangy vinaigrette. Perfect for barbecues, potlucks, or a cozy weeknight dinner, it’s a comforting dish that will impress everyone at your table.
Ingredients
- Waxy Potatoes (Yukon Gold, Red Bliss, or new potatoes)
- Smoked Beef Belly or Beef Bacon
- White vinegar or apple cider vinegar
- Beef broth
- Yellow onion or sweet onion
- Granulated sugar
- Dijon mustard or whole grain mustard
- Salt
- Freshly ground black pepper
- Fresh parsley or chives
Instructions
- Scrub the waxy potatoes clean and place them in a large pot covered with cold, salted water.
- Bring the water to a boil, then reduce to a simmer and cook until the potatoes are just tender, about 15-20 minutes.
- Drain the potatoes and let them cool for a few minutes, then slice them into 1/4-inch thick rounds or bite-sized chunks.
- In a large skillet, cook the thinly sliced smoked beef belly or beef bacon over medium heat until crispy, about 5-8 minutes.
- Remove the beef from the skillet, leaving the rendered fat, and set it aside on a paper towel-lined plate.
- Reduce the heat to medium-low and add the finely diced onion to the skillet, sautéing until softened and translucent, about 5-7 minutes.
- Pour in the beef broth and vinegar, then add the sugar, mustard, salt, and black pepper to the skillet.
- Increase the heat slightly and bring the mixture to a gentle simmer, whisking constantly for a couple of minutes.
- Immediately pour the hot dressing over the warm sliced potatoes in a large mixing bowl.
- Add about two-thirds of the crispy smoked beef to the potatoes and gently fold the dressing and beef into the potatoes.
- Let the potato salad sit for at least 15-20 minutes to allow the flavors to meld.
- Just before serving, sprinkle the remaining crispy smoked beef on top and garnish with fresh chopped parsley or chives.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: German
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg
Keywords: Ensure not to overcook the potatoes for the best texture. Warm potatoes absorb the dressing better, so dress them while still warm. Adjust the seasoning of the dressing to your taste before pouring it over the potatoes.