Authentic German Potato Salad Recipe

Yukon gold potatoes: These potatoes have a creamy texture and hold their shape well after boiling.

Chicken broth: Adds a savory depth to the dressing.

White vinegar: Provides the necessary tanginess for the dressing.

Dijon mustard: Adds a sharp, tangy flavor to the salad.

Sugar: Balances the acidity of the vinegar and mustard.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth to the salad.

Onion: Adds a sweet and savory flavor when cooked.

Bacon: Provides a crispy, smoky element to the salad.

Parsley: Adds a fresh, herbaceous note to the finished dish.

When boiling the potatoes, make sure to start with cold water and bring it to a boil with the potatoes already in the pot. This ensures even cooking and prevents the potatoes from becoming mushy. Additionally, when cooking the bacon, do so over medium heat to render out the fat slowly, which will give you crispier bacon and more flavorful drippings for the dressing.

• yukon gold potatoes - Substitute with red potatoes: Red potatoes have a similar texture and hold their shape well when cooked, making them a good alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is suitable for vegetarians.

• white vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a slightly sweeter and fruitier taste but can still provide the necessary acidity.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile with a bit more texture.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can complement the other flavors.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of saltiness.

• black pepper - Substitute with white pepper: White pepper has a milder flavor but can still add the necessary heat.

• onion - Substitute with shallots: Shallots have a milder, sweeter taste and can be used in the same quantity.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro offers a different but equally fresh and vibrant flavor.

• Allow the potato salad to cool to room temperature before storing. This helps prevent condensation, which can make the salad watery.

• Transfer the potato salad to an airtight container. This will keep it fresh and prevent it from absorbing any unwanted odors from the fridge.

• Store the container in the refrigerator. The potato salad will stay fresh for up to 3-4 days. Make sure to give it a good stir before serving to redistribute the dressing.

• If you plan to freeze the potato salad, place it in a freezer-safe container or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn.

• Label the container or bag with the date. This helps you keep track of how long it has been stored.

• When ready to use, thaw the potato salad in the refrigerator overnight. Avoid thawing at room temperature to prevent any bacterial growth.

• Once thawed, gently stir the potato salad to re-incorporate the dressing. You may need to add a splash of vinegar or chicken broth to refresh the flavors.

• For best results, consume the thawed potato salad within 1-2 days. The texture may change slightly after freezing, but the flavors will remain delicious.

• Preheat your oven to 350°F (175°C). Place the leftover potato salad in an oven-safe dish, cover it with aluminum foil to retain moisture, and bake for about 15-20 minutes or until heated through.

• For a quicker option, use the microwave. Transfer the potato salad to a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap (leaving a small vent), and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.

• If you prefer stovetop reheating, place the potato salad in a non-stick skillet over medium heat. Add a splash of chicken broth or a little olive oil to prevent sticking. Stir gently and heat until warmed through, about 5-7 minutes.

• For a more flavorful twist, reheat the potato salad in a skillet with a bit of bacon drippings or butter. This will enhance the flavors and give the potatoes a slightly crispy texture. Heat over medium heat, stirring occasionally, until hot.

• Large pot: Used to boil the potatoes until they are tender.

• Skillet: Used to cook the bacon until crispy and to prepare the dressing.

• Slotted spoon: Handy for removing the bacon from the skillet while leaving the drippings behind.

• Cutting board: Essential for chopping the onion and parsley.

• Chef's knife: Used to finely chop the onion and parsley.

• Measuring cups: Necessary for measuring the chicken broth and vinegar.

• Measuring spoons: Used for measuring the mustard, sugar, salt, and pepper.

• Mixing bowl: Used to transfer and mix the potato salad before serving.

• Wooden spoon: Ideal for gently stirring the potatoes and bacon into the dressing.

• Colander: Used to drain the boiled potatoes.

Pre-cook the bacon: Cook the bacon in advance and store it in the fridge. This way, you can quickly add it to the potato salad when needed.

Use a mandoline: Slice the potatoes evenly and quickly with a mandoline slicer to save time on preparation.

Pre-chop the onions: Chop the onions ahead of time and store them in an airtight container in the fridge.

Boil potatoes in advance: Boil the potatoes the night before and store them in the fridge. This will save you time on the day of preparation.

Use pre-made broth: Opt for store-bought chicken broth to save time instead of making it from scratch.