Forget everything you know about boring, mayonnaise-laden potato salads! Emeril's German Potato Salad is about to revolutionize your summer cookouts and family gatherings. This mouthwatering dish combines crispy bacon, tangy vinegar, and perfectly cooked potatoes in a recipe that will transport you straight to the heart of Germany. Prepare to impress your guests and elevate your culinary skills with this irresistible classic that's packed with bold flavors and traditional charm.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 2 pounds small red potatoes
- 1/2 cup diced bacon
- 1/4 cup chopped onion
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- Wash the small red potatoes thoroughly and cut them into uniform 1-inch cubes, ensuring they are roughly the same size for even cooking.
- Place the potato cubes in a large pot and cover with cold water. Add a pinch of salt to the water to enhance flavor during boiling.
- Bring the potatoes to a boil over high heat, then reduce to medium-high and cook for approximately 10-12 minutes until potatoes are tender but not falling apart. Test doneness by piercing with a fork.
- While potatoes are cooking, dice the bacon into small, uniform pieces and chop the onion finely.
- In a large skillet, cook the bacon over medium heat until crisp and golden brown, stirring occasionally to prevent burning. This should take about 5-7 minutes.
- Remove the bacon with a slotted spoon, leaving the bacon fat in the skillet. Set crispy bacon pieces aside.
- In the same skillet with bacon fat, sauté the chopped onions until translucent and slightly softened, about 2-3 minutes.
- Add apple cider vinegar and Dijon mustard to the skillet, whisking to combine and create a warm dressing. Scrape any browned bits from the bottom of the pan.
- Drain the cooked potatoes and while still warm, gently fold them into the warm vinegar dressing in the skillet.
- Add the crispy bacon pieces back into the potato mixture, stirring gently to distribute evenly.
- Season with salt and freshly ground black pepper to taste.
- Sprinkle chopped fresh parsley over the top of the potato salad just before serving.
- Serve the German potato salad warm or at room temperature for the best flavor and texture.
Tips
- Choose the right potatoes: Small red potatoes work best for this recipe, as they hold their shape well and have a creamy texture.
- Bacon is key: Use high-quality bacon and cook it until it's perfectly crisp. The rendered fat adds incredible depth of flavor to the dressing.
- Timing matters: Dress the potatoes while they're still warm to help them absorb the delicious vinegar and bacon fat dressing.
- Don't overcook: Ensure your potatoes are tender but not mushy. They should hold their shape when gently tossed with the dressing.
- Fresh herbs make a difference: Use freshly chopped parsley for a bright, fresh finish that cuts through the richness of the bacon.
- Serve temperature: This potato salad is best enjoyed warm or at room temperature, which allows the flavors to fully develop.
- Make ahead tip: You can prepare this dish a few hours in advance and let it sit at room temperature, allowing the flavors to meld together beautifully.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 8g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 20mg
