Skillet German Potato Salad is a scrumptious easy skillet recipe with a cider vinegar dressing, crisp bacon, sweet onion and fresh parsley. We love to serve this with Oven Baked Barbecue Beef Brisket or Dry Rub Sweet Barbecue Pork Tenderloin
You certainly don’t have to be German to enjoy this This Skillet German Potato Salad is darn near the best potato recipe I have ever made. So savory and full of so much flavor. You can boil the potatoes and mix the dressing ahead of time. That leaves more time to concentrate on the rest of the meal or your cocktail. Believe me I have tweens here so cocktails are a necessity not an option!!
The first time I made this my husband said “Oh my goodness what are you doing to the potato salad.” I told him “I am putting it in the skillet to crisp the edges and to make the flavors more intense.” He loved it. He said “Who would have thought that would work out so well.” I said “You don’t know unless you try something new.” So this traditional style German Potato Salad gets a bit of a twist by way of a hot skillet with a little bacon grease. This Skillet German Potato Salad is best served warm.
How do you make Skillet German Potato Salad?
First parboil the potatoes, drain well and cut into bite size chunks. Cook the bacon in the oven until it is crispy and then chop coarsely. Reserve the bacon fat from the baking sheet. Whisk together the vinegar, sugar, water, olive oil and Dijon mustard.
Add 2 tablespoons of the bacon fat to a large skillet. Add the chopped onions and cook a couple of minutes. Spoon in the potatoes and cook until crispy on the edges. Drizzle in the vinegar dressing in three parts cooking one to two minutes between each part. Stir in the chopped bacon and parsley. Serve immediately.
That is it folks. It does not get any better or easier than that to make the one of the finest potato salads you will ever have.
What makes German Potato Salad different from American Potato Salad?
German potato salad dressing is usually vinegar based with bacon and served warm. While most American based potato salad dressings are mayonnaise, mustard or sour cream based and served cold. Both are delicious albeit quite different.
Tips for making Skillet German Potato Salad
- Red potatoes are best in this potato salad. They are a little waxy and they keep their shape well.
- To parboil the potatoes place in large pan. Cover with cold water and bring to a light boil. Boil for about 7 minutes. Plunge the potatoes into cold water to stop the cooking process. This process can be done up to several days in advance
- The dressing can be mixed up to several days in advance and stored in an airtight container in the refrigerator.
- To get your potatoes nice and crispy do not stir too often. Just let them cook undisturbed for several minutes. If necessary set yourself a timer so you don’t stir too much.
- Don’t add the bacon and parsley until after the dressing has been added and you are ready to serve.
So do yourself and your loved ones a huge favor and try my Skillet German Potato Salad. You are going to love it and your loved ones will be singing accolades.
Are you a spud loving family like us? Here are some more fabulous potato recipes you must try.
- Traditional Irish Colcannon Potatoes and Cabbage
- Grandma’s Creamy Dill Pickle Potato Salad
- Irish Nachos
This post was originally published August 19, 2016 and was republished March 30, 2019 with new content.
Skillet German Potato Salad
This Skillet German Potato Salad is darn near the best potato recipe I have ever made. So savory and full of so much flavor.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side dish
- Method: Stovetop
- Cuisine: German
- 1 1/2 lbs small red potatoes
- 4 slices bacon
- 1/4 cup apple cider vinegar
- 1 1/2 tablespoons sugar
- 2 tablespoons water
- 3 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 medium sweet onion chopped
- 2 tablespoons fresh parsley chopped
- Salt & Pepper to taste
- In large pot boil potatoes for 15 minutes. Place under cold running water to stop the cooking process. Cut into large bite size chunks and set aside.
- Place bacon on cookie sheet Bake in oven at 375 degrees for 7 minutes. Turn bacon and cook for another 7 minutes or until crispy. Remove from cookie sheet and place on paper towel to drain. Do NOT dispose of bacon grease.
- In medium bowl whisk vinegar, sugar, water, olive oil and Dijon mustard.
- Place 2 tablespoon bacon grease in large skillet over medium heat. Add onion and cook 3-4 minutes. Add chopped potatoes and cook an additional 5 minutes or until starting to brown on the edges. Add additional bacon grease when necessary to keep things from sticking to the pan.. Whisk vinegar mixture and pour in 1/3 at a time cooking 1-2 minutes after each 1/3.
- Stir in chopped bacon and parsley.
Keywords: BACON, GERMAN POTATO SALAD, PARSLEY, POTATO, POTATOES, SIDE, SKILLET POTATO SALAD