Yes, another use for sauerkraut! A hot German potato salad dressed in a bacon-y vinaigrette with some sauerkraut tossed in.
Have you ever made Homemade Sauerkraut? It’s easier than you think. And if you ever have way more than you need — make some of this German potato salad.
It’s SUPER good.
You can totally boil the potatoes, but if you have an Instant Pot, it’s WAY easier to steam/pressure cook them.
I included instructions for Instant Pot in the recipe notes as well as boiling them on the stove.
What kind of potatoes to use in potato salad?
You can use any of the three most popular kinds of white potatoes — Russets, reds, or Yukon golds.
I typically use reds for potato salads because they have a firmer texture and hold up better to stirring. And they have the least amount of starch out of the three types.
BUT. As you can see I used Russets because that’s what I had on hand that day. (Fresh ones out of the ground! A bonus of going to Idaho regularly.)
So use what you want. Any of them would be delicious.
What makes a German style potato salad unique is the dressing — a tangy vinaigrette instead of a mayonnaise-based dressing.
I take it a step further and add some bacon and sauerkraut. *muah*
What is warm bacon dressing?
Warm bacon dressing is a type of vinaigrette that uses warm bacon drippings as the base oil. You can try it with different kinds of vinegar — this one has apple cider vinegar.
My head exploded when I realized warm bacon dressing was a thing.
(I really love bacon.)
If you haven’t made a warm bacon dressing, you’re missing out. (You should also make this BLT Chicken Salad with Warm Bacon Dressing.)
Sauerkraut might seem like an odd addition, but traditional potato salad has pickles and pickles are another pickled/fermented cousin of sauerkraut.
Try it! You’ll love all of the salty bites, and it adds more texture to the potatoes.
If you make this recipe, be sure to post it to social media and tag me at @perrysplate or #perrysplate so I can send you some love!
- 2 pounds thin-skinned potatoes, scrubbed, halved, and cut into 1/4 inch slices or 1 1/2 in chunks
- 4 ounces bacon, diced
- 1 shallot, minced
- 5 Tablespoons apple cider vinegar, plus more to taste
- 2 Tablespoons extra-virgin olive oil
- 1 teaspoon honey
- 1 cup sauerkraut, drained and rinsed if you find it too salty
- Salt and freshly ground pepper, to taste
- Place the potatoes in a large pot and cover with water. Bring to a boil, the reduce heat and simmer for about 5-10 minutes, depending on how thick the pieces are. Cook until fork tender, reserve 1/4 cup of cooking liquid, then drain.
- Transfer potatoes to a large mixing bowl and cover to keep warm.
- Meanwhile, cook the bacon in a skillet over medium heat until brown and crisp. Remove bacon with a slotted spoon and transfer to the bowl with the potatoes.
- Discard all but 2 tablespoons of the bacon grease. Add the shallot to the skillet and cook over medium heat until slightly softened, about 3 minutes.
- Add the vinegar, oil, and honey. Bring to a boil, then pour over the potatoes and toss to coat. Add the sauerkraut.
- Taste and season with more vinegar, salt, and pepper, if needed. Add some of the potato cooking water if the mixture seems dry. (I didn't need any.) Serve immediately.
- FOR INSTANT POT: Put a cup of water in the bottom of your Instant Pot insert. Place a steamer basket in the bottom and add the cut potatoes. (Only use this method with 1-2 inch potato cubes.) Cook on high pressure for 8 minutes, then release the steam. Transfer the potatoes to a large bowl and resume recipe.
This recipe was adapted from Recipes from the Root Cellar by Andrea Chesman.