Pioneer Woman German Potato Salad Recipe

This Pioneer Woman German Potato Salad is a warm and tangy recipe, which is made with bacon and red potatoes. It’s a classic, foolproof recipe, ready in about 1 hour.

Pioneer Woman German Potato Salad Ingredients

• 4 tsp. kosher salt, divided
• 3 1/2 lb. medium-sized red potatoes, unpeeled, cut into 1-1 1/4 inch pieces
• 1 lb. smoky thick-cut bacon
• 1 large yellow onion, diced
• 1 cup reduced-sodium chicken stock
• 3/4 cup white vinegar
• 2 Tbsp. coarse whole-grain mustard, or more to taste
• 2 Tbsp. sugar
• Freshly ground black pepper
• 3 Tbsp. chopped fresh chives
• 3 Tbsp. chopped fresh parsley

How To Make Pioneer Woman German Potato Salad

1. Boil the potatoes: Add 1 tablespoon (3 teaspoons) of kosher salt to a large pot of boiling water. Add the potatoes and cook until they are just easily pierced with a fork, about 8 to 10 minutes. Be careful not to let them get mushy. Drain and set aside.
2. Fry the bacon: In a large skillet with tall sides, fry the bacon over medium heat until chewy-crisp. You may need to do this in batches. Transfer the cooked bacon to a paper towel-lined plate. Once cool enough to handle, roughly chop it into 1/2 to 1-inch pieces.
3. Make the warm dressing: Leave the bacon grease in the skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, until softened. Stir in the chicken stock, vinegar, mustard, and sugar. Increase the heat to medium-high and cook, stirring occasionally, for 10 to 15 minutes, until the dressing has reduced and thickened slightly.
4. Combine and serve: Add the cooked potatoes to the skillet and fold to coat them with the warm dressing. Add the chopped bacon and fold again. Season with the remaining 1 teaspoon of kosher salt and freshly ground black pepper. Stir in the fresh chives and parsley. Serve warm, straight from the pan.

Recipe Tips

• What potatoes are best for this salad? The recipe calls for red potatoes, which are an excellent choice because they are waxy and hold their shape well after boiling. Baby Yukon Golds would also work wonderfully.
• How to avoid mushy potatoes? It is crucial not to overcook the potatoes. They should be just tender enough to be easily pierced with a fork. Test them frequently as they cook and drain them as soon as they are ready.
• Can I make this ahead of time? Yes. While this salad is traditionally served warm, the recipe notes that it is also delicious served at room temperature or even cold. You can make it a few hours ahead and let it sit, or store it in the refrigerator for up to 3 days.
• What makes German potato salad different? The key difference is the dressing. Unlike classic American potato salad, which has a creamy mayonnaise-based dressing, traditional German potato salad features a warm, tangy dressing made with vinegar and bacon grease.

What To Serve With German Potato Salad

This classic salad is the perfect side dish for a variety of hearty meals.

• Grilled bratwurst or other sausages
• Pork schnitzel
• Roasted chicken
• Grilled pork chops
• Hamburgers

How To Store German Potato Salad

• Refrigerate: Let the potato salad cool to room temperature, then store it in an airtight container in the refrigerator. It will keep for up to 3 days. You can serve the leftovers cold or gently reheat them in a skillet over low heat.

German Potato Salad Nutrition Facts

• Calories: 420 kcal
• Carbohydrates: 40g
• Protein: 12g
• Fat: 22g
• Saturated Fat: 7g
• Sodium: 950mg
• Sugar: 10g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Deviled Egg Potato Salad Recipe
• Pioneer Woman Cobb Salad Recipe
• Pioneer Woman Citrus Salad Recipe