The Kitchn: This classic German potato salad has an unforgettable hot bacon dressing
With the dog days of summer still ahead, there's a lot of corn on the cob, fresh fruit salad, and potato salad (my favorite!) still to be eaten. While you can serve it Southern and smashed or loaded with cheese, I'm partial to this German potato salad, which packs in an exceptional amount of flavor and is always the first thing at picnics and potlucks to be eaten. It's made with sliced baby red potatoes, crisp-chewy bacon, and lots of fresh herbs, all tossed together in a warm, tangy bacon vinaigrette.
Potatoes are generally divided into three categories: starchy, waxy and all-purpose. Red potatoes, which fall into the waxy category, are your best bet for potato salads because they hold their shape, even after being tossed with add-ins and dressings. All-purpose potatoes, like Yukon Gold, generally hold their shape despite having slightly more starch, so they will also work.
Small, baby red potatoes have the best flavor. Look for uniformly sized potatoes so they cook evenly when boiled. I like the color that the skin adds to the finished potato salad, but feel free to slip off and discard any peels that come off easily after the potatoes are cooked.
The dressing that makes this salad so delectable
It's perhaps no surprise that cured meat (bacon) is the star ingredient in this classic German potato salad, and we've imparted its smoky flavor in multiple ways. After crisping the bacon and cooking an onion in the rendered fat, you'll use the remaining fat to whisk up a delicious vinaigrette (the amount of fat you'll use will vary depending on the brand of bacon and how aggressively the onions soak it up).
The smoky, tangy vinaigrette is what makes this potato salad stand out from all others. You'll mix the bacon fat with enough vegetable oil to equal 3 tablespoons, whisk in grainy mustard and white wine vinegar, and then pour it over a mouthwatering combination of potatoes, bacon and herbs. Even if it appears to be too much dressing, you'll want to use it all, because the potatoes will absorb its flavor as it sits.
Serve this potato salad warm or at room temperature, as the refrigerator dulls the flavors and aroma.
Classic German Potato Salad
Serves 8 to 10
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