Classic German Potato Salad
A hearty and flavorful potato salad with a tangy dressing and crispy bacon.
Ingredients
Main Ingredients
- 2 pounds Russet potatoes, peeled and cut into large chunks
- 1 tablespoon salt
- 5 slices beef bacon, diced
- 1 medium onion, chopped
- 1 tablespoon all-purpose flour
- 0.5 cup water
- 0.5 cup white vinegar
- 0.5 cup granulated sugar
- 0.5 teaspoon paprika
- 2 large hard-boiled eggs, sliced
- 1 tablespoon fresh parsley, chopped
Instructions
- In a large saucepan, boil the potatoes with a generous amount of salt until they are easily pierced with a knife. Be careful not to overcook them, as you want them tender but not mushy (about 15-20 minutes).
- Drain the potatoes and let them cool slightly. Once cool enough to handle, slice them into bite-sized pieces and transfer to a mixing bowl.
- In a separate pan, crisp the beef bacon over medium heat. Remove the bacon once crispy and sprinkle it over the potatoes. Keep the bacon grease in the pan for the next step.
- In the same pan with the bacon grease, add the chopped onion and cook until tender, about 4-5 minutes. Make sure not to brown them, as we want a soft texture.
- Stir in the flour and cook for 1-2 minutes to create a roux, which will help thicken the dressing.
- Add the water, white vinegar, granulated sugar, 1/2 teaspoon of salt, and paprika to the pan. Bring this mixture to a boil, then reduce to a simmer for 5-7 minutes until the dressing thickens and becomes translucent.
- Pour the hot dressing over the sliced potatoes in the mixing bowl and gently fold it in, ensuring all the potatoes are coated.
- Transfer the potato salad to a serving bowl and garnish with sliced hard-boiled eggs and fresh parsley. Serve immediately for the best flavor!
Notes
For added flavor, you can sprinkle some extra bacon bits on top before serving. No alcoholic drinks allowed, please substitute with a non-alcoholic option.