German Potato Salad with Bacon
4 servings
90 minutes
German potato salad with bacon is a traditional dish of German cuisine that combines simplicity, rich flavor, and harmony of textures. Its roots trace back to the southern regions of Germany where potato salads are often dressed with warm vinegar and mustard. Tender boiled potatoes, crispy bacon, tangy pickles, and aromatic spices create a layered taste: sour, salty, and slightly smoky. A special touch is the use of chicken broth which adds depth and richness. This salad is perfect as a side dish for meat dishes or as a standalone snack; it can be served warm or chilled. Garnished with fresh parsley, it not only looks appetizing but also embodies the warmth and traditions of German cuisine.
1
Prepare chicken broth: take chicken, onion, carrot, celery stalk, bay leaf, parsley sprig. Fill with water and boil while skimming the foam until the liquid reduces by a third. Then strain it. We need 2 tablespoons of broth for 4 servings in the end. Remove the chicken, cool it down, and cut it into 6 slices.
- Onion: 1 piece
- Carrot: 0.5 piece
- Celery stalk: 1 piece
- Bay leaf: 1 piece
- Parsley: 5 stem
- Water: 200 ml
2
Peel the potatoes, place them in hot salted water, and boil until cooked.
- Potato: 500 g
3
Peel the onion and garlic, slice the onion into thin half-rings, garlic into slices, and pickled cucumbers into small cubes. Heat vegetable oil in a pan and sauté the onion and garlic for 6-7 minutes, then transfer to a bowl.
- Red onion: 1 head
- Garlic: 1 clove
- Pickles: 2 pieces
- Vegetable oil: 1 tablespoon
4
Drain the water from the pot with potatoes. Slightly mash the potatoes with a fork and, without cooling, mix with cucumbers, fried onions, and garlic. Allow the potato mixture to cool completely.
- Potato: 500 g
- Pickles: 2 pieces
- Red onion: 1 head
- Garlic: 1 clove
5
Heat the pan where the onion was fried and fry 6 slices of bacon for 7 minutes. Place on paper towels to absorb excess fat. Cut the bacon into pieces.
- Bacon: 6 pieces
6
In a small bowl, whisk together olive oil, vinegar, chicken broth, and mustard. Place the potato mixture in a bowl and mix with the chicken. Season to taste with salt and pepper.
- Olive oil: 2 tablespoons
- White wine vinegar: 2 tablespoons
- Water: 200 ml
- Grainy mustard: 0.5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
7
Wash 4 sprigs of parsley, dry them, and chop finely. Drizzle the salad with dressing, mix it, and sprinkle with parsley.
- Parsley: 5 stem