Warm and tangy German Potato Salad is the perfect side dish for just about any main course. It's especially good at a backyard BBQ or party.
Where does the time go? It feels like we just started October a day or two ago, and already it's almost over. But before it's gone, and we officially move into November, please allow me to share with you another Oktoberfest recipe for my German Potato Salad - Kudos Kitchen Style
This potato salad can be served at room temperature, cold, or I think it's best slightly warmed through to bring out all the flavors. Also, for optimal flavor, and if you can, I suggest making it in advance (up to 8 hours) so all the flavors have a chance to marry and come together as one.
Or how about my very favorite Pork Schnitzel:
Or, what about a plain old hot dog on a bun with maybe a touch of sauerkraut? Whatever way you choose to pair up this potato salad doesn't really matter...just that you do!
How to make German Potato Salad:
- Cut and boil 4 pounds of red potatoes until fork tender.
- Drain and keep warm add the red onions and cooked bacon.
- Shake the ingredients for the dressing together in a jar with a lid and pour the dressing over the warm potatoes.
GERMAN POTATO SALAD - KUDOS KITCHEN STYLE {PRINT THIS RECIPE}
Servings: 10-12 Prep and Cook Time: 20 minutes
4 pounds of red potatoes, cut into bite-sized chunks
2 teaspoons salt
½ pound bacon, cooked, drained, and crumbled. Set aside. Reserve 2 tablespoons bacon grease
1 medium red onion, chopped
½ cup good quality extra virgin olive oil
½ cup apple cider vinegar
2 tablespoons stone-ground mustard
2 teaspoons dried dill weed
1 tablespoon packed brown sugar
2 cloves garlic, minced
¼ teaspoon kosher salt
¼ teaspoon black pepper
chopped fresh parsley for garnish
-In a large stockpot, boil the potatoes until fork tender in enough water (with 2 teaspoons salt) to cover. Drain and cover to keep warm.
-Gently stir in the red onion and the cooked bacon.
-In a jar with a tight-fitting lid, combine the olive oil, apple cider vinegar, mustard, dill weed, brown sugar, garlic, ¼ teaspoon salt, ¼ teaspoon black pepper, and the bacon grease. Shake to thoroughly combine and pour the dressing over the warm potatoes. Stir well and refrigerate until ready to serve.
-Garnish with fresh parsley.
-Serve cold, at room temperature, or warm.
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Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
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Until we eat again, I hope you have a delicious day!!
Pam says
My grandma made the best German Potato Salad and the recipe is lost with her. I can't wait to try your GPS and stir up some old memories
Angie Barrett says
I know! I can't believe that October is almost over!! Ps Thomas will love this!
Angela | Mind Over Batter says
I never met a potato salad I didn't like. I love the flavor combination here and I know this would go PERFECT with your pork schnitzel!
Lana says
Love German style potato salad! Of course, I like the traditional with mayo too, but it's great to have a change now and then. This will be perfect with the brats we're grilling this weekend 🙂
Susan says
If I'm having potato salad, it needs to be german potato salad. This is by far the best way to make it. Looks great!
Liz Berg says
I used to prefer mayo based potato salad, but I've done a 180 and now love German potato salad! Yours looks perfect!
Ashley @ Wishes and Dishes says
I love a good potato salad - it's my go-to side dish for so many dinners. Great recipe, Renee!
Brenda@SugarFreeMom says
My hubby would be all over this German potato salad, looks amazing! He'd love those glasses too!
Heather Schmitt-Gonzalez says
Those glasses rock! German potato salad is my absolute, hands-down favorite kind of potato salad, and your version sounds amazing. I'm really wishing I had a triple scoop right about now. I know it would go perfectly with a Woodchuck and one of those sammies in memory of Elle. 🙂
Suzanne Collier says
OK, I just have to say . . . . DELICIOUS!!!! Exactly the combination of flavors I've been looking for. I added a little red onion and a little more salt for our taste. Honestly, I could have eaten all of it by myself. But I tried to show some restraint. For Dale and I one pound of taters was plenty - and I do have a bit leftover for tomorrow! This is a keeper!!
Suzanne Collier says
Making this tonight to go with our roast beef. I can't wait to taste it!
Renee Goerger says
Yay! I know you'll enjoy it, Suzanne!