Imen This Ina Garten German Potato Salad is a warm and tangy recipe, which is made with Yukon Gold potatoes and crispy bacon. It’s a classic, foolproof recipe, ready in about 30 minutes.
Ina Garten German Potato Salad Ingredients
- 3 cups diced peeled potatoes (Yukon Gold or similar variety recommended)
- 4 slices bacon
- 1 small onion, diced
- ¼ cup white vinegar
- 2 tablespoons water
- 1½ tablespoons white sugar
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
How To Make Ina Garten German Potato Salad
- Boil the potatoes: Place the diced potatoes in a large pot and cover with 1–2 inches of water. Bring to a boil and cook for about 10 minutes, or until fork-tender. Drain and set aside.
- Cook the bacon: In a skillet over medium-high heat, fry the bacon until crispy. Transfer to a paper towel-lined plate to cool, then crumble.
- Sauté the onions: Keep the bacon grease in the skillet. Add the diced onions and sauté for 6–8 minutes until golden brown.
- Make the dressing: Stir in the vinegar, water, sugar, salt, and pepper with the onions. Bring to a gentle boil.
- Combine with potatoes: Add the drained potatoes and half the bacon to the skillet. Cook for 3–4 minutes, stirring gently to coat.
- Serve and garnish: Transfer to a serving bowl. Top with remaining bacon and sprinkle with chopped parsley.
Recipe Tips
- What are the best potatoes to use? Yukon Golds are ideal for their creamy texture and ability to hold their shape.
- How to keep bacon crispy: Drain thoroughly on paper towels to remove extra grease before crumbling.
- Can I make it ahead of time? Yes, but reheat gently before serving to preserve texture and flavor.
- How to adjust flavor: Add more sugar for sweetness or vinegar for extra tang to suit your taste.
- How to keep potatoes from falling apart: Stir gently and avoid overcooking to maintain shape.
What To Serve With German Potato Salad
This savory side dish pairs well with a range of main courses:
- Grilled bratwurst or sausages
- Roasted pork loin
- BBQ chicken
- Hamburgers or hot dogs
- Sautéed green beans
How To Store German Potato Salad
Refrigerate: Store in an airtight container for up to 4 days. Reheat gently in a skillet or microwave before serving.
Freeze: Not recommended, as the texture of potatoes can become mushy after freezing.
German Potato Salad Nutrition Facts
- Calories: 183
- Fat: 9g
- Carbohydrates: 20g
- Sugar: 3g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use red potatoes instead of Yukon Gold?
Yes, red potatoes also hold their shape well and offer a slightly different texture.
Why is German potato salad served warm?
The warm dressing helps absorb flavors better and gives it a unique tangy taste compared to cold versions.
Can I leave out the bacon?
Yes, but it will lose some flavor and texture. Consider using a vegetarian bacon alternative.
How do I know when the potatoes are done?
They should be tender when pierced with a fork but not falling apart.
Is it okay to use apple cider vinegar?
Yes, apple cider vinegar can add a slightly sweeter, more complex flavor.
Try More Recipes:
- Barefoot Contessa Cranberry Orange Bread
- Barefoot Contessa Steak Bites With Garlic Butter Recipe
- Ina Garten Quiche Crust Recipe
Ina Garten German Potato Salad
Description
A warm, tangy, and savory potato salad with bacon and onions—perfect for picnics or summer dinners.
Ingredients
Instructions
- Boil potatoes in water for 10 minutes until tender. Drain and cool.
- Fry bacon in a skillet until crispy. Remove and crumble.
- Sauté onions in bacon grease for 6–8 minutes until golden.
- Add vinegar, water, sugar, salt, and pepper. Bring to a boil.
- Add potatoes and half the bacon. Cook 3–4 minutes, stirring gently.
- Transfer to a serving dish. Top with remaining bacon and parsley.
