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Sweet and Sour German Potato Salad

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This Sweet and Sour German Potato Salad is a delightful blend of tangy and sweet flavors that brings a unique twist to a classic dish. It’s perfect for summer gatherings or cozy family dinners, offering a burst of nostalgia with every bite.

Ingredients

Scale
  • 2 pounds (about 900 grams) of waxy potatoes (such as Yukon Gold or red potatoes)
  • 1 medium onion, finely chopped
  • 1 cup (240 ml) apple cider vinegar
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (60 ml) vegetable oil
  • 1 teaspoon mustard (Dijon or yellow, based on preference)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery seed (optional)
  • 1/2 cup (about 75 grams) diced cooked bacon (optional)
  • 1/4 cup (about 15 grams) fresh parsley, chopped (for garnish)
  • 2 hard-boiled eggs, sliced (for garnish, optional)

Instructions

  1. Begin by washing and peeling the 2 pounds of waxy potatoes. Cut them into uniform pieces, about 1-inch chunks, to ensure even cooking. This will take about 10 minutes.
  2. Place the chopped potatoes in a large pot, cover them with cold water, and add 1 teaspoon of salt. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and allow to simmer for about 10-15 minutes, or until the potatoes are fork-tender. Avoid overcooking, as they should not fall apart.
  3. While the potatoes are cooking, prepare the dressing. In a mixing bowl, combine 1 cup of apple cider vinegar, 1/2 cup of granulated sugar, 1/4 cup of vegetable oil, 1 teaspoon of mustard, 1/2 teaspoon of black pepper, and 1/2 teaspoon of celery seed (if using). Whisk together until the sugar is dissolved, which should take about 2-3 minutes.
  4. Once the potatoes are cooked, drain them in a colander and let them sit for about 5 minutes to cool slightly. This prevents the dressing from becoming too watery.
  5. In a large mixing bowl, combine the drained potatoes and the chopped 1 medium onion. Pour the dressing over the warm potatoes and gently toss to coat them evenly. The warmth of the potatoes helps absorb the flavors of the dressing. Aim to do this within 10 minutes of draining the potatoes.
  6. If desired, fold in 1/2 cup of diced cooked bacon for an added savory element. Toss gently to incorporate without breaking the potatoes.
  7. Allow the salad to sit at room temperature for at least 30 minutes before serving, as this lets the flavors meld beautifully. If you have time, refrigerate for an hour or more for even better flavor.
  8. When ready to serve, garnish with 1/4 cup of chopped fresh parsley and 2 sliced hard-boiled eggs if desired. This adds a nice color contrast and an extra layer of flavor.

Nutrition

Keywords: Be careful not to overcook the potatoes! The ideal texture is tender but firm. Use a wide mixing bowl for tossing to avoid breaking the potatoes, and let the salad marinate in the fridge overnight for richer flavor.

Find it online: https://crumella.com/tangy-bliss-sweet-and-sour-german-potato-salad/