Imagine a dish that combines tender potatoes with crispy bacon, all enveloped in a tangy, mustardy dressing. That’s the essence of Ina Garten German Potato Salad, a beloved classic that tantalizes the taste buds with every bite. You’ll find that it’s not only delightful but also incredibly satisfying, perfect for any occasion. Follow this step-by-step guide to creating a delicious Ina Garten German Potato Salad that will impress your family and friends.
Let’s get started on this culinary journey!
What is Ina Garten German Potato Salad?
Ina Garten’s German Potato Salad is a warm, tangy, and hearty dish made with red potatoes, bacon, and a vinegar-based dressing. Unlike traditional American potato salad, this version skips the mayonnaise, making it lighter and packed with robust flavors.
Other Ina Garten Recipes
Why You Should Try This Recipe
- Unique Flavor Profile: Combines tangy, salty, and savory notes.
- Healthier Option: No mayonnaise, making it a lighter alternative.
- Versatile Dish: Perfect for picnics, barbecues, or family dinners.
- Easy to Prepare: Simple ingredients and straightforward steps.
- Crowd-Pleaser: Loved by both kids and adults.
Ingredients Needed to Make Ina Garten German Potato Salad
- 2 pounds of small red potatoes
- 1 tablespoon kosher salt
- 1/2 pound turkey bacon, diced
- 1/4 cup white wine vinegar
- 3 tablespoons whole-grain Dijon mustard
- 2 tablespoons olive oil
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh parsley
- 1/2 cup finely chopped red onion
- 3 tablespoons capers, drained
- Freshly ground black pepper to taste
Instructions to Make Ina Garten German Potato Salad
Follow these simple steps to make Ina Garten German Potato Salad:
Step 1: Prepare the Potatoes
- Wash and Boil the Potatoes: Start by washing the red potatoes thoroughly. Place them in a large pot and cover with cold water. Add a tablespoon of kosher salt to the water. Bring to a boil over medium-high heat and cook until the potatoes are just tender when pierced with a fork, about 15-20 minutes.
- Drain and Cool: Once cooked, drain the potatoes and let them cool slightly. When they are cool enough to handle, slice them into 1/4-inch thick rounds. Place the sliced potatoes in a large mixing bowl.
Step 2: Cook the Bacon
- Dice and Fry: While the potatoes are cooling, dice the bacon into small pieces. In a large skillet, cook the bacon over medium heat until it is crispy and golden brown. Use a slotted spoon to remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease.
- Save the Bacon Fat: Do not discard the bacon fat in the skillet. It will be used to add rich flavor to the dressing.
Step 3: Make the Dressing
- Combine Vinegar and Mustard: In the same skillet with the bacon fat, add the white wine vinegar and whole-grain Dijon mustard. Whisk together over low heat until well combined.
- Add Olive Oil: Slowly drizzle in the olive oil while continuing to whisk, creating a smooth and slightly thickened dressing. Remove from heat.
Step 4: Assemble the Salad
- Mix the Ingredients: Pour the warm dressing over the sliced potatoes in the mixing bowl. Add the cooked bacon, chopped fresh dill, parsley, finely chopped red onion, and drained capers.
- Toss to Combine: Gently toss the ingredients together, ensuring that the potatoes are well coated with the dressing and the flavors are evenly distributed.
Step 5: Season and Serve
- Season to Taste: Taste the salad and season with freshly ground black pepper to your liking. The bacon and capers will add a good amount of saltiness, so additional salt may not be necessary.
- Serve Warm or at Room Temperature: German Potato Salad is best served warm or at room temperature. Garnish with a little extra chopped dill or parsley for a fresh touch.
What Goes Well With Ina Garten German Potato Salad
- Grilled Meats: Perfect alongside grilled chicken, steak, or bratwurst.
- Fresh Salads: Pairs well with a crisp green salad.
- Roasted Vegetables: Complements roasted Brussels sprouts or carrots.
- Crusty Bread: Ideal for soaking up the delicious dressing.
- Cold Beverages: A refreshing beer or lemonade enhances the flavors.
Pro Tips for Perfecting Ina Garten German Potato Salad
- Use Waxy Potatoes: Red potatoes hold their shape better.
- Cook Bacon to Crisp: Adds a crunchy texture.
- Dress Warm Potatoes: Absorbs the flavors more effectively.
- Adjust Seasoning: Taste and tweak salt and pepper as needed.
- Serve Warm: Best enjoyed while still warm.
- Fresh Herbs: Fresh parsley brightens the dish.
- Balanced Dressing: Ensure the dressing is well-mixed and balanced.
What are Variations of Ina Garten German Potato Salad
- Add Pickles: Incorporate chopped pickles for extra tang.
- Use Different Mustard: Try whole-grain mustard for a different texture.
- Include Hard-Boiled Eggs: Add protein and richness.
- Swap Bacon: Use pancetta for an Italian twist.
- Vegetarian Option: Omit bacon and use smoked paprika for flavor.
- Extra Veggies: Add celery or bell peppers for crunch.
How Do I Store Ina Garten German Potato Salad
- Cool Completely: Allow the salad to cool before storing.
- Airtight Container: Use a sealed container to keep it fresh.
- Refrigerate: Store in the refrigerator for up to 5 days.
- Avoid Freezing: Freezing can change the texture of the potatoes.
- Label: Mark the date on the container for reference.
How Do I Reheat Ina Garten German Potato Salad
- Use the Microwave: Heat in short intervals to avoid overcooking.
- Stovetop Method: Reheat gently in a pan over low heat.
- Add Extra Dressing: Freshen up with a little more dressing if it seems dry.
- Serve Warm: Always best served warm for optimal flavor.
How can I make Ina Garten German Potato Salad healthier?
To make Ina Garten’s German Potato Salad healthier, consider these modifications:
- Reduce Bacon: Use turkey bacon or reduce the amount of regular bacon to lower saturated fat content.
- Use Olive Oil: Replace some of the bacon drippings with extra virgin olive oil for a healthier fat option.
- Increase Vegetables: Add more vegetables like celery, bell peppers, or green onions for extra fiber and nutrients.
- Lower Sodium: Use low-sodium chicken stock and reduce the amount of added salt.
- Cut Back on Sugar: Reduce or eliminate the sugar in the dressing to decrease the overall sugar content.
- Swap Vinegar: Use balsamic vinegar for a richer flavor with potential health benefits, like lower blood sugar levels.
- Add Fresh Herbs: Incorporate more fresh herbs like parsley, dill, or chives to boost flavor without adding calories.
Nutrition Value (per serving):
- Calories: 220
- Fat: 11g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 350mg
- Carbohydrates: 26g
- Fiber: 3g
- Sugar: 3g
- Protein: 5g
FAQs
How do I keep the potatoes from getting mushy in German Potato Salad?
To keep the potatoes from getting mushy, use red potatoes or other waxy varieties. They hold their shape better than starchy potatoes. Boil them until just tender, then cool slightly before slicing.
Can I make Ina Garten’s German Potato Salad ahead of time?
Yes, you can make this salad ahead of time. Prepare the salad as directed, then allow it to cool completely. Store it in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving if you prefer it warm.
What type of vinegar is best for German Potato Salad?
Ina Garten’s recipe uses apple cider vinegar, which adds a tangy sweetness that complements the other ingredients. If you don’t have apple cider vinegar, white wine vinegar or red wine vinegar can also work well.
How can I make Ina Garten’s German Potato Salad vegetarian?
To make a vegetarian version, simply omit the bacon and use a teaspoon of smoked paprika to add a smoky flavor. You can also add extra vegetables like chopped celery or bell peppers for added texture and flavor.
Final Words
Ina Garten’s German Potato Salad is a delightful dish that combines simplicity with exceptional flavor. Whether you’re making it for a family gathering or a casual weeknight dinner, this recipe is sure to impress. By following this guide, you’ll create a dish that not only tastes great but also brings a touch of gourmet elegance to your table. Enjoy your cooking!
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PrintIna Garten German Potato Salad
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: German
Description
Ina Garten’s German Potato Salad is a warm, tangy, and hearty dish made with red potatoes, bacon, and a vinegar-based dressing. Unlike traditional American potato salad, this version skips the mayonnaise, making it lighter and packed with robust flavors.
Ingredients
- 2 pounds of small red potatoes
- 1 tablespoon kosher salt
- 1/2 pound bacon, diced
- 1/4 cup white wine vinegar
- 3 tablespoons whole-grain Dijon mustard
- 2 tablespoons olive oil
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh parsley
- 1/2 cup finely chopped red onion
- 3 tablespoons capers, drained
- Freshly ground black pepper to taste
Instructions
Step 1: Prepare the Potatoes
- Wash and Boil the Potatoes: Start by washing the red potatoes thoroughly. Place them in a large pot and cover with cold water. Add a tablespoon of kosher salt to the water. Bring to a boil over medium-high heat and cook until the potatoes are just tender when pierced with a fork, about 15-20 minutes.
- Drain and Cool: Once cooked, drain the potatoes and let them cool slightly. When they are cool enough to handle, slice them into 1/4-inch thick rounds. Place the sliced potatoes in a large mixing bowl.
Step 2: Cook the Bacon
- Dice and Fry: While the potatoes are cooling, dice the bacon into small pieces. In a large skillet, cook the bacon over medium heat until it is crispy and golden brown. Use a slotted spoon to remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease.
- Save the Bacon Fat: Do not discard the bacon fat in the skillet. It will be used to add rich flavor to the dressing.
Step 3: Make the Dressing
- Combine Vinegar and Mustard: In the same skillet with the bacon fat, add the white wine vinegar and whole-grain Dijon mustard. Whisk together over low heat until well combined.
- Add Olive Oil: Slowly drizzle in the olive oil while continuing to whisk, creating a smooth and slightly thickened dressing. Remove from heat.
Step 4: Assemble the Salad
- Mix the Ingredients: Pour the warm dressing over the sliced potatoes in the mixing bowl. Add the cooked bacon, chopped fresh dill, parsley, finely chopped red onion, and drained capers.
- Toss to Combine: Gently toss the ingredients together, ensuring that the potatoes are well coated with the dressing and the flavors are evenly distributed.
Step 5: Season and Serve
- Season to Taste: Taste the salad and season with freshly ground black pepper to your liking. The bacon and capers will add a good amount of saltiness, so additional salt may not be necessary.
- Serve Warm or at Room Temperature: German Potato Salad is best served warm or at room temperature. Garnish with a little extra chopped dill or parsley for a fresh touch.