German Potato Salad is in my blood! It runs through my veins – and it’s EVERYTHING you need for summer cook-outs this year!
Can I make a confession? I’m partial to a vinaigrette based potato salad. It’s just how it is. I think it has something to do with my German roots! My Omi has been making the most incredible potato salad loaded with herbs, bacon and a simple vinaigrette since I can remember. It’s literal perfection and it’s hard not to eat it before throwing it on the table for a dinner party. I’ve been known to make a double batch because my snacking is INTENSE! Also – if you’re lucky enough to have any of the bacon and herb mixture with the vinaigrette leftover after polishing off the potatoes… drizzle it on just about anything for an extra punch of flavor. Or slather it on some grilled bread. Use it as a sauce base of pizza. It’s not to be wasted!
This one is the ultimate German Potato Salad. Use it as a side dish alongside some grilled steak or chicken and it’s a winner! Serve it warm, serve it at room temp or serve it as leftovers chilled. You truly can’t go wrong any way.
German Potato Salad
- 3 pounds baby new potatoes halved or quartered
- 8 ounces pancetta small diced (or bacon)
- 1 large red onion diced
- 3/4 cup champagne vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- Salt and freshly ground pepper
- 8 green onions thinly sliced
- 1 bunch chives thinly sliced
- 1/4 cup chopped fresh parsley leaves
- Place potatoes in a large pot of water and bring to a boil. Cook until fork tender and remove from heat, drain and set aside in a bowl.
- While the potatoes are cooking, place the pancetta in a large skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
- Add the diced onion to the pancetta grease, and cook over medium heat until browned.
- Carefully add the vinegar and mustard to the onions and cook for 2 minutes and turn off the heat. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the pancetta, green onions and parsley. Season with salt and pepper to taste.