Sometimes you have hot food cravings and sometimes you have cold food cravings. But have you ever experienced a time when you’ve wanted a cold food but in hot form? Maybe you haven’t, but that’s about to change! German Hot Potato Salad is better than you might think. It takes the base of the usually chilly potato salad, warms it up, and gives it a German twist! It’s delicious and fun and the absolute perfect side that you’ll start craving all the time. German Hot Potato Salad mixes things up and we know you’re gonna love the delicious change it brings!
Ingredients
- 2 pounds red potatoes, scrubbed and cut into equal, bite-size pieces
- water, to taste, cold
- 1 1/2 teaspoons salt, divided
- 12 ounces bacon, cut into 1-inch pieces
- 1/3 cup apple cider vinegar
- 3 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- freshly ground black pepper, to taste
- 1/2 cup fresh parsley, chopped
- 1 tablespoon fresh garlic, minced
Directions
Step 1 –In a large pot, add the potatoes and cover them with the water.
Step 2 –Bring the potatoes to a boil and stir in 1 teaspoon of the salt.
Step 3 –Reduce the heat and simmer the potatoes until fork tender, about 15-20 minutes.
Step 4 –Drain the water from the potatoes and turn off the stovetop burner.
Step 5 –Return the potatoes to the pot and place the pot back on the same warm burner.
Step 6 –Allow the potatoes to steam dry, about 3-5 minutes.
Step 7 –In a large pot over medium heat, add the bacon and cook, stirring occasionally, until crispy.
Step 8 –While the bacon is cooking, cut the potatoes into 1/2-inch-thick slices, cutting any of the extremely large slices in half.
Step 9 –Transfer the pot with the cooked bacon from the heat and use a slotted spoon to transfer the bacon pieces to a plate or bowl. Leave the bacon grease in the pot.
Step 10 –Slowly and carefully add the vinegar, the sugar, the mustard, the remaining salt, and the pepper to the pot of bacon grease.
Step 11 –Remove the pot from the heat and toss in the sliced potatoes, gently mixing until the potatoes have absorbed all of the liquid. Carefully fold in the cooked bacon pieces and the chopped parsley.
Step 12 –Place the pot on the burner, bring the mixture to a simmer and stir, about 2-5 minutes.
Step 13 –Stir the minced garlic into the mixture and cook until it starts to turn a light golden-brown, about 30 seconds-1 minute.
Step 14 –Transfer the potato salad to a serving dish.
Step 15 –Serve the potato salad hot or warm.
