Bavarian potato salad brings a delightful tanginess to your table, perfect for those who love a bit of zest in their dishes. Unlike its mayo-laden cousins, this version is dressed in a warm vinegar and bacon dressing that’s irresistibly good.
Why This Recipe Works
- The warm vinegar dressing soaks into the potatoes, creating a flavor-packed bite every time.
- Bacon adds a smoky depth that balances the tanginess of the vinegar.
- Using waxy potatoes ensures the salad holds its shape, offering the perfect texture.
- Fresh herbs brighten the dish, adding a layer of freshness.
- It’s served warm, making it a comforting side dish for any meal.
Ingredients
- 2 pounds waxy potatoes, peeled and sliced into 1/4-inch rounds
- 6 slices bacon, chopped
- 1 small onion, finely diced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
Equipment Needed
- Large pot
- Skillet
- Mixing bowl
- Whisk
Instructions
Step 1: Cook the Potatoes
Place the peeled and sliced potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are just tender, about 10 minutes. Drain and set aside.
Step 2: Fry the Bacon
In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
Step 3: Sauté the Onion
Add the finely diced onion to the bacon drippings in the skillet. Cook over medium heat until the onion is translucent, about 3 minutes.
Step 4: Prepare the Dressing
Whisk together the apple cider vinegar, water, sugar, salt, and black pepper in a small bowl. Pour this mixture into the skillet with the onions and bring to a simmer. Cook for 2 minutes to slightly reduce the dressing.
Step 5: Combine Everything
Add the cooked potatoes and crispy bacon to the skillet with the dressing. Gently toss to coat the potatoes evenly. Sprinkle with fresh chives before serving warm.
Tips and Tricks
For an extra layer of flavor, consider adding a teaspoon of mustard to the dressing. It complements the vinegar beautifully. If you’re not a fan of bacon, smoked turkey is a great substitute. Always taste the dressing before adding it to the potatoes; you might want to adjust the sweetness or tanginess to your liking. Letting the salad sit for 10 minutes before serving allows the flavors to meld together even more.
Recipe Variations
- Add diced pickles for an extra tangy crunch.
- Substitute half the vinegar with beef broth for a richer flavor.
- Include hard-boiled eggs for a protein boost.
- Use sweet potatoes instead of waxy potatoes for a sweeter version.
- Add a dash of hot sauce to the dressing for a spicy kick.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the components ahead, but it’s best combined and served warm. If you must, gently reheat the salad before serving to revive the flavors.
What type of potatoes are best for this recipe?
Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape well after cooking.
Can I use a different type of vinegar?
Absolutely! White wine vinegar or even a mild rice vinegar can work, but apple cider vinegar is traditional and offers the best flavor balance.
Summary
This Bavarian Potato Salad is a tangy, smoky, and utterly delicious twist on the classic. Perfect for picnics, potlucks, or a cozy family dinner, it’s sure to become a favorite.
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