Simply German Potato Salad

The scent of bacon frying always transports me back to my grandmother’s kitchen. She had a well-worn cast iron skillet that seemed to whisper stories with every sizzle. It wasn’t just the bacon, though; it was the German potato salad that followed. The tangy aroma of vinegar mingling with the savory bacon fat was a promise of something comforting and deeply satisfying. To this day, recreating that simple salad brings back a flood of warm memories.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4-6
• Yield: About 6 cups
• Dietary Type: Not Gluten-Free

Ingredients

• 6 slices bacon
• Olive oil, as needed (see directions)
• 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
• ½ medium red bell pepper, finely diced
• Salt, to taste
• Pepper, to taste
• 1 ½ tablespoons all-purpose flour
• 4 teaspoons sugar
• 1 teaspoon celery seed
• ⅓ cup white wine vinegar
• ⅔ cup water
• 1 egg, boiled, peeled, and chopped
• 3 green onions, white and green parts sliced

Equipment Needed

• Heavy skillet
• Whisk
• Bowl
• Tongs or slotted spoon
• Toothpicks (optional, for bacon curls)

Instructions

1. Begin by frying the bacon in a heavy skillet over medium heat until it is crisp. Remove the bacon from the skillet and set it aside to drain on paper towels, reserving one slice for making bacon curls (optional).

2. To make bacon curls (optional garnish): Partially cook the reserved bacon slice. Cut the partially cooked bacon into thirds. Roll each piece into a curl, securing it with a toothpick. Return the bacon curls to the pan and continue to cook until crisp, turning as needed for even cooking. Allow the bacon curls to cool completely, then remove the toothpick before using them as a garnish. Cool the remaining 5 slices of bacon and crumble them.

3. Measure the bacon fat remaining in the skillet. You will need a total of 4 tablespoons of fat or oil. If there is less than 4 tablespoons of bacon fat, add enough olive oil to the bacon fat to equal 4 tablespoons.

4. Add 2 tablespoons of the reserved bacon fat/oil to the same skillet. Warm over medium heat. Add the Simply Potatoes Diced Potatoes with Onion and the finely diced red bell pepper. Season with salt and pepper to taste.

5. Cover the skillet and cook for 15 minutes, or until the potatoes are cooked through. If the potatoes begin to stick to the skillet, stir in a small amount of water to prevent burning.

6. Once the potatoes and red bell pepper are cooked, pour the mixture into a bowl and set aside.

7. Return the remaining 2 tablespoons of the reserved fat/oil to the skillet. Whisk in the flour, sugar, and celery seed. Cook over medium heat, whisking constantly, until the flour is lightly browned. This will take about 2-3 minutes. Be careful not to burn the flour.

8. Stir in the white wine vinegar and water. Cook, stirring constantly, until the mixture is thick and bubbly. This will create a smooth and tangy sauce.

9. Remove the skillet from the heat. Gently fold in the diced potato mixture, making sure the potatoes and red bell pepper are well coated with the sauce.

10. Add the crumbled bacon, chopped egg, and sliced green onions to the pan. Toss gently to combine all the ingredients.

11. Garnish with the prepared bacon curls (if using). Serve the German potato salad warm or at room temperature.

Expert Tips & Tricks

• For a richer flavor, use a high-quality applewood smoked bacon.
• If you don’t have Simply Potatoes Diced Potatoes with Onion, you can substitute with regular diced potatoes and add finely chopped onion to the skillet along with the red bell pepper.
• Adjust the amount of sugar and vinegar to your liking. Some people prefer a sweeter salad, while others prefer a tangier one.
• To prevent the potatoes from sticking to the skillet, use a non-stick skillet or add a little more oil.
• If the sauce becomes too thick, add a little more water to thin it out.
• Don’t overcook the potatoes, as they will become mushy. They should be tender but still hold their shape.
• For a more intense celery flavor, lightly toast the celery seeds in a dry skillet before adding them to the sauce.
• If you prefer a smoother sauce, you can strain it before adding the potatoes.
• The German potato salad can be made ahead of time and stored in the refrigerator for up to 3 days. However, the texture may change slightly, and the bacon may lose some of its crispness.

Serving & Storage Suggestions

Serve this Simply German Potato Salad warm, at room temperature, or even slightly chilled. It makes a delicious side dish for grilled sausages, bratwurst, pork chops, or chicken. It’s also a great addition to picnics and potlucks.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Be careful not to overheat, as this can make the potatoes mushy. Freezing is not recommended, as the texture will change significantly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	109.5 kcal	N/A
Calories from Fat	61 g	56%
Total Fat	6.8 g	10%
Saturated Fat	2.2 g	11%
Cholesterol	54.7 mg	18%
Sodium	122.2 mg	5%
Total Carbohydrate	8.4 g	2%
Dietary Fiber	0.7 g	2%
Sugars	5.1 g	N/A
Protein	3.7 g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Omit the bacon and use olive oil in its place. Add a teaspoon of smoked paprika to mimic the smoky flavor of the bacon.
• Dairy-Free: This recipe is already dairy-free.
• Spicy: Add a pinch of red pepper flakes to the sauce for a bit of heat.
• Herbed: Stir in some fresh chopped parsley or chives along with the green onions.
• Sweet Potato Version: Substitute the white potatoes with diced sweet potatoes for a sweeter, more colorful salad.
• Mustard Variation: Add 1-2 tablespoons of Dijon mustard to the sauce for a tangy twist.

FAQs (Frequently Asked Questions)

Q: Can I use regular diced potatoes instead of Simply Potatoes?
A: Yes, you can! Just be sure to add about ½ cup of diced onion along with the red bell pepper to the skillet.

Q: Can I make this potato salad ahead of time?
A: Absolutely. In fact, some people prefer it the next day, as the flavors have had time to meld. However, be aware that the bacon may lose some of its crispness.

Q: Can I use a different type of vinegar?
A: While white wine vinegar is traditional, you can experiment with other types of vinegar, such as apple cider vinegar or red wine vinegar. Adjust the amount to taste, as some vinegars are more acidic than others.

Q: How do I prevent the potatoes from sticking to the skillet?
A: Make sure the skillet is properly heated before adding the potatoes, and stir them frequently. You can also add a little extra oil to the skillet if needed.

Q: Can I add other vegetables to this potato salad?
A: Yes! Feel free to experiment with other vegetables, such as diced celery, chopped pickles, or sliced radishes. Just be sure to adjust the cooking time accordingly.

Final Thoughts

I hope this recipe inspires you to create your own memories around a simple, comforting dish. Don’t be afraid to experiment with different variations and make it your own. And, most importantly, enjoy the process of cooking and sharing good food with the people you love. I’d love to hear about your experiences with this recipe, so please feel free to leave a comment and let me know how it turned out! This potato salad is especially delicious alongside some grilled sausages and a crisp, dry Riesling. Happy cooking!