Easy German Potato Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
1.36 kg Yukon gold potatoes, sliced to 2 cm thickness
02 -
1 yellow onion, peeled and medium diced
→ Bacon and Aromatics
03 -
6 strips thick-cut bacon, thinly sliced
04 -
2 tablespoons fresh parsley, finely minced
→ Dressing
05 -
180 ml beef stock
06 -
80 ml white wine vinegar
07 -
Salt, to taste
08 -
Black pepper, to taste
# Instructions:
01 -
Add sliced Yukon gold potatoes to a large pot of boiling salted water and cook for 4 minutes until just tender. Drain thoroughly using a colander and set aside.
02 -
Place bacon slices in a large frying pan or shallow rondeau over medium-high heat. Sauté for 4–6 minutes until crisp and browned. Transfer bacon to a plate and reserve.
03 -
Increase heat to high. Add drained potatoes and diced onion to the bacon fat in the pan. Cook for 4–6 minutes, stirring every minute, until lightly browned.
04 -
Pour in beef stock and white wine vinegar. Add three-quarters of the crisp bacon, salt, pepper, and chopped parsley. Stir until all components are evenly combined.
05 -
Transfer to a serving bowl. Garnish with remaining bacon and additional parsley. Serve warm or at room temperature.
# Notes:
01 -
For enhanced flavor, allow the potato salad to chill in the refrigerator overnight. Ensure potatoes are well-drained before frying. Substitute russet or red potatoes if Yukon golds are unavailable. Use vegetable stock for a vegetarian variation.
02 -
Suitable for making ahead up to one day and storing refrigerated for up to four days. Leftovers can be gently reheated on the stovetop or in the microwave.
03 -
Serving suggestions: pairs excellently with pork, sausages, schnitzel, or at barbeque gatherings.