What is German Potato Salad?
German Potato Salad is a beloved classic American dish known for its savory, tangy flavors and hearty ingredients. Here in Louisville we have a large German-American population so we’ve had a lot of this zesty dish! Here’s our tasty Primo spin.
What’s the difference between German Potato Salad and Regular Potato Salad?
Unlike its creamy, mayo-based counterpart, this version is dressed in a zesty, vinegar-based dressing that perfectly complements tender potatoes and crispy bacon.
Ingredients for German Potato Salad
Like most recipes we recommend here at Primo Oils our German Potato Salad is simple to make but with the best ingredients available this will be the best potato salad you’ve ever made!
Potatoes
It’s important to use red potatoes in your potato salad. They hold their shape best and won’t get too mushy. You want to look for small red potatoes, sometimes labeled as “new” potatoes. They should be no more than 1.5″ to 2″ in diameter at most.
Bacon
This is a great spot to splurge on your local butcher’s best bacon. We like pepper bacon but an applewood smoked bacon would also be delightful.
Green Onions
You can use all parts of the green onion in this recipe (white, light green and green). If you are making a Low FODMAP version or if you don’t prefer onion use only the dark green parts. Also remember to reserve about 2 tablespoons of the dark green to use as a garnish for the top.
Red Onion
You can use a white or yellow onion in this recipe as well but we love the way the red onion looks in this recipe. We also prefer the sharpness of a raw red onion in potato salad.
Balsamic Vinegar and Extra Virgin Olive Oil
At Primo we specialize in bringing high quality infused Olive Oil and Balsamic Vinegar pairings. You can use a variety of different pairings but our go to for this dish is a special blend of Primo Tarragon Balsamic Vinegar and Primo Black Pepper EVOO. This combination infuses the salad with a robust flavor that is both tangy and savory.
Some of our other favorite flavor pairings are Primo’s Jalapeño Balsamic Vinegar and Eureka Lemon Olive Oil for a spicy, citrusy flair. Alternatively, try Primo’s Gochujang EVOO with our Neapolitan Balsamic Vinegar EVOO for a deeper, more complex flavor profile.
How to Make German Potato Salad
Start by boiling the potatoes until tender and crisping up some bacon for that irresistible crunch. You’ll want to add the dressing before the potatoes cool completely so they soak some of those delicious herbaceous notes and peppery kick from the dressing deep into the potatoes. Combine these ingredients gently to create a dish that’s rich in flavor and texture.
German Potato Salad Alternatives
For a unique spin, consider using Primo’s Jalapeno Balsamic Vinegar with Primo’s Eureka Lemon Olive Oil for a spicy, citrusy flair. Alternatively, try Primo’s Gochujang EVOO with Primo’s Neapolitan Balsamic Vinegar EVOO for a deeper, more complex flavor profile.
Low FODMAP German Potato Salad
You can easily make a German Potato Salad Low FODMAP by removing the red onion and using only the green parts of the green onion. If you are going Low FODMAP we also recommend switching out the Black Pepper EVOO for either our Garlic EVOO or our newest infusion, Gochujang EVOO. Both of these will add some of that umami kick that you will miss without the onions.
How to Serve German Potato Salad
This German Potato Salad is versatile and can be served warm or at room temperature. We recommend making it at least a few hours in advance so the dressing has time to really bland with the potatoes. Because it’s made without mayonnaise, it’s a perfect side dish for barbecues, picnics, or any potluck event. Enjoy the delightful blend of flavors and textures in every bite!
How to Store Leftovers
German Potato Salad can be made at least one day in advance and the leftovers are good in the fridge for up to 3 days.
Ingredients
- 2 pounds small red potatoes scrubbed and halved
- 6 slices bacon
- 1/2 cup Primo Tarragon Balsamic Vinegar
- 1/4 cup Primo Black Pepper EVOO
- 1/2 cup chopped green onions (about 4-5 green onions)
- 1/2 cup chopped red onion
- 1 tbsp Dijon mustard
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Cook the Potatoes: Place the halved potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and set aside to cool slightly.
- Cook the Bacon: While the potatoes are cooking, fry the bacon in a skillet over medium heat until crispy. Remove the bacon, crumble it, and set aside. Reserve about 2 tablespoons of bacon drippings.
- Prepare the Dressing: In a small bowl, whisk together Primo Tarragon Balsamic Vinegar, Primo Black Pepper EVOO, Dijon mustard, and the reserved bacon drippings. Season with salt and freshly ground black pepper to taste.
- Combine Ingredients: Slice the cooked potatoes into bite-sized pieces. In a large bowl, toss the warm potatoes with the bacon crumbles, chopped green onions (reserve 2 tbsp), chopped red onion, and the dressing. Mix gently to coat.
- Serve: Garnish with chopped fresh parsley and remaining green onions if desired. Serve warm or at room temperature.
Special Tips and Variations:
- Alternative Vinegar and Oil Pairings: For a spicy twist, try Primo's Jalapeno Balsamic Vinegar with Primo's Eureka Lemon Olive Oil. For a deeper, savory flavor, consider Primo's Gochujang EVOO paired with Primo's Neapolitan Balsamic Vinegar EVOO.
