Description
This Warm German Potato Salad combines tender waxy potatoes with a tangy, savory dressing made from smoked beef belly, vinegar, and beef broth. Enhanced with sautéed onions, a touch of mustard, and fresh herbs, this easy-to-make dish offers a comforting blend of flavors perfect for any meal.
Ingredients
Scale
Potatoes
- 2 pounds waxy potatoes (Yukon Gold, Red Bliss, or new potatoes)
Meat
- 6 ounces smoked beef belly or beef bacon, thinly sliced
Dressing
- 1/4 cup white vinegar or apple cider vinegar
- 1/4 cup beef broth
- 1 tablespoon granulated sugar
- 1 tablespoon Dijon mustard or whole grain mustard
- Salt, to taste
- Freshly ground black pepper, to taste
Vegetables and Herbs
- 1 medium yellow onion or sweet onion, finely diced
- 2 tablespoons fresh parsley or chives, chopped (for garnish)
Instructions
- Prepare the potatoes: Scrub the waxy potatoes clean and place them in a large pot covered with cold, salted water. Bring the water to a boil, then reduce to a simmer and cook until the potatoes are just tender, approximately 15 to 20 minutes.
- Slice the potatoes: Drain the potatoes and let them cool for a few minutes. Then, slice them into 1/4-inch thick rounds or bite-sized chunks, keeping them warm.
- Cook the smoked beef: In a large skillet over medium heat, cook the thinly sliced smoked beef belly or beef bacon until crispy, about 5 to 8 minutes. Remove the beef from the skillet, leaving the rendered fat behind, and set it aside on a paper towel-lined plate.
- Sauté onions: Reduce heat to medium-low and add the finely diced onion to the skillet. Sauté until softened and translucent, about 5 to 7 minutes, stirring occasionally.
- Make the dressing: Pour the beef broth and vinegar into the skillet with the onions. Add the sugar, mustard, salt, and freshly ground black pepper. Increase the heat slightly and bring the mixture to a gentle simmer, whisking constantly for a couple of minutes until well combined.
- Combine potatoes and dressing: Immediately pour the hot dressing over the warm sliced potatoes in a large mixing bowl.
- Add smoked beef: Add about two-thirds of the crispy smoked beef to the potatoes. Gently fold the dressing and beef into the potatoes to evenly coat all pieces.
- Let flavors meld: Allow the potato salad to sit at room temperature for at least 15 to 20 minutes so the flavors can meld together fully.
- Garnish and serve: Just before serving, sprinkle the remaining crispy smoked beef on top and garnish with freshly chopped parsley or chives for a fresh finish.
Notes
- Use waxy potatoes like Yukon Gold or Red Bliss to ensure the salad holds together without becoming mushy.
- The salad is best served warm and can be reheated gently if needed.
- Adjust vinegar and sugar amounts to balance tartness and sweetness according to your preference.
- Leftover salad can be refrigerated and enjoyed within 2 days; reheat gently before serving.
- For a slightly smoky flavor, opt for smoked beef belly over regular bacon.
