Forget everything you know about boring potato salads! This Skillet German Potato Salad is about to revolutionize your dinner table with its irresistible combination of crispy bacon, tangy vinegar, and perfectly cooked baby potatoes. Imagine a dish that brings together the hearty flavors of traditional German cuisine with a modern, skillet-fresh twist that will have your family and friends begging for seconds. Get ready to embark on a culinary journey that transforms simple ingredients into a mouthwatering masterpiece that's both comforting and exciting!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: German
Serves: 6 servings
Ingredients
- 2 pounds baby potatoes, halved
- 1/2 cup bacon, chopped
- 1/4 cup onion, diced
- 1/2 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by washing the baby potatoes thoroughly under cold running water. Halve each potato and set them aside.
- In a large skillet, cook the chopped bacon over medium heat until it becomes crispy and golden brown. This should take about 5-7 minutes. Once done, use a slotted spoon to remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Leave the bacon fat in the skillet.
- In the same skillet with the bacon fat, add the diced onion. Sauté the onion over medium heat until it becomes translucent and soft, about 3-4 minutes. Stir occasionally to ensure even cooking.
- Add the halved baby potatoes to the skillet. Stir well to coat the potatoes in the bacon fat and onion mixture. Season with salt and pepper to taste.
- Cover the skillet with a lid and let the potatoes cook for about 15 minutes, stirring occasionally. This will help the potatoes become tender and absorb the flavors from the bacon and onion.
- Once the potatoes are fork-tender, remove the lid and pour in the apple cider vinegar and Dijon mustard. Stir to combine all the ingredients, ensuring the potatoes are well coated.
- Continue to cook the mixture uncovered for an additional 5 minutes, allowing the vinegar to reduce slightly and the flavors to meld together.
- After 5 minutes, add the crispy bacon back into the skillet and mix well. Taste the salad and adjust seasoning with more salt and pepper if needed.
- Once everything is well combined and heated through, remove the skillet from the heat. Transfer the potato salad to a serving dish.
- Garnish the skillet German potato salad with freshly chopped parsley before serving. Enjoy warm or at room temperature.
Tips
- Choose the right potatoes: Baby potatoes work best as they hold their shape and create a beautiful texture.
- Bacon is your flavor secret weapon: Use high-quality bacon and cook it until it's perfectly crispy for maximum flavor impact.
- Don't rush the cooking process: Let the potatoes cook slowly to absorb all the delicious bacon fat and develop a rich, golden exterior.
- Temperature matters: Cook on medium heat to ensure even cooking without burning the ingredients.
- Fresh herbs make a difference: Use freshly chopped parsley for a bright, fresh finish that elevates the entire dish.
- Serve immediately: This potato salad is best enjoyed warm or at room temperature, so time your cooking to serve right away.
- Experiment with vinegar: While apple cider vinegar is traditional, you can try different vinegars to create your unique flavor profile.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 8g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
