Are you ready to embark on a culinary adventure with a traditional favorite that’s been given a delicious twist? Look no further than our Skillet German Potato Salad recipe. Whether you’re German or not, this dish is bound to win your heart with its scrumptious cider vinegar dressing, crispy bacon, sweet onions, and fresh parsley. It’s a savory delight that’s bursting with flavor.
Pair this Skillet German Potato Salad with our Oven Baked Barbecue Beef Brisket or Dry Rub Sweet Barbecue Pork Tenderloin, and you’ve got a winning combination that’ll leave your taste buds singing. Plus, we understand that life can get hectic, especially when tweens are in the mix, so we’ve designed this recipe to be a time-saver. You can prepare the potatoes and the dressing in advance, allowing you more time to focus on the rest of your meal or perhaps even a well-deserved cocktail break.
The first time we made this Skillet German Potato Salad, we received rave reviews from our family. They couldn’t believe the incredible transformation of a classic dish. Crisping the edges of the potatoes in a hot skillet and intensifying the flavors proved to be a game-changer. Sometimes, trying something new can lead to fantastic results, and that’s precisely what happened here.
Now, let’s dive into the details of making this delightful dish:
Ingredients:
- 1 1/2 lbs of small red potatoes
- 4 slices of bacon
- 1/4 cup apple cider vinegar
- 1 1/2 tablespoons sugar
- 2 tablespoons water
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 medium sweet onion, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Prep Time: 10
Cook Time: 40
Total Time: 50 minutes
Yield: 4 servings
Instructions:
- Start by parboiling the red potatoes. Boil them for about 15 minutes, then rinse them under cold water to halt the cooking process. Afterward, cut them into large bite-sized chunks and set them aside.
- While the potatoes are boiling, lay the bacon slices on a baking sheet and place them in the oven at 375 degrees for 7 minutes. Flip the bacon and cook for another 7 minutes or until it’s wonderfully crispy. Remove the bacon from the sheet and let it drain on a paper towel. And don’t forget to save that precious bacon grease!
- In a medium-sized bowl, whisk together the apple cider vinegar, sugar, water, olive oil, and Dijon mustard.
- Take 2 tablespoons of the bacon grease and heat it in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes. Then, introduce the chopped potatoes and cook for an additional 5 minutes until they start to achieve that irresistible crispy edge. As needed, add more bacon grease to prevent sticking. Now, the magic begins: pour the vinegar mixture into the skillet in three equal parts, cooking for 1-2 minutes after each addition.
- Finally, stir in the crispy chopped bacon and fresh parsley.
Recipe Notes and Tips:
- We recommend using red potatoes for this dish. Their slightly waxy texture helps them hold their shape beautifully.
- When parboiling the potatoes, bring a large pot of cold water to a light boil. Boil small potatoes for about 7-10 minutes and large ones for 12-15 minutes. Plunge them into cold water afterward to stop the cooking process. You can do this step in advance, even up to several days prior.
- Feel free to prepare the dressing several days ahead and store it in an airtight container in the refrigerator.
- To achieve those perfect crispy potatoes, try not to stir too frequently. Let them cook undisturbed for several minutes. You can even set a timer to remind yourself not to stir too much.
- Wait to add the bacon and parsley until after the dressing has been added, just before serving. The freshness and crunch are what make this dish truly special.
our Skillet German Potato Salad is a delightful twist on a classic that’s sure to please any crowd. It’s a unique and original take on a beloved recipe, and we hope you enjoy every flavorful bite!
image source : small town woman
