German Sour Cream Potato Salad with Bacon bits
Why this recipe works
This recipe offers the ideal summer dish, perfect for hosting garden lunches or to bring along to summer barbecues as a guest. Have it as a side along with a mediterranean vegetable tart and some garlicky tenderstem broccoli or enjoy with some burgers or steaks from the grill. It’s so simple to make and packed with flavor. The tangy sourcream sauce offers an indulgent base letting the other ingredients shine. Enjoy salty umami flavorings from the crispy bacon bits and some freshness from the parsley. A splash of Dill & Mustard vinegar adds some needed acidity to the dressing supplemented by the pickled red onions saturated in the same flavoings.
The stars of the show
Pickling produce: 2-3 red onions
Sylt Pickling Liquid: 1 jar of Dill & Mustard
Red onions are the perfect addition to any salad. Spicy enough to add a peppery, fresh kick. They always provide plenty of flavour and can cut through the cream to keep this dish feeling light.
It’s a no brainer to use our Dill & Mustard pickling vinegar for this recipe, as it perfectly matches the mustard ingredients included in our salad. It’s perfect for spicing up the creamy mayonnaise base and adding some strength to the flavours. We love the multiple mustard elements of this dish as it ties everything together perfectly.
Bacon & Parsley
The bacon bits in this light and creamy dish add the perfect umami highlights and some saltiness to bring out the varied flavours. Meanwhile parsley offers freshness for a crisp bite. Together they extend the breath of flavours, elevating this neutral side dish for a more complex taste profile.
- Red onion pickled in Sylt’s Mustard & Dill Pickling Vinegar
German potato salad
- 500 g small or new potatoes
- ½ cup bacon, roughly chopped
- ¼ cup onion, roughly chopped
- 2 tbsp whole-grain mustard
- 1 tbsp olive oil
- 2 cloves garlic, roughly chopped
- ¼ cup apple cider vinegar, mixed with water
- 1 tbsp mustard seeds
- 2 tbsp mustard cream
- 2 tsp granulated sugar
- ½ cup parsley, roughly chopped
- Freshly ground black pepper
- 2 tbsp mayonnaise or sour cream
- Pickle your produce by chopping up your red onion and submerging them in the pickling vinegar. Set aside for at least few hours for the flavors to marinade, though a letting your veggies pickle for a week is preferable!
German potato salad with bacon bits
- Place the potatoes (skins on) into a pot, and fill with enough water to cover. Add ½ tsp of salt to the water.
- Bring to a boil, and cook the potatoes for about 10 minutes, until easily pierced with a fork. Drain, and set aside to cool.
- Once the potatoes have cooled, chop it into quarters or halves depending on the size.
- Fry the bacon in a pad over medium heat until brown and crispy. Remove from the pan and set aside.
- Add the onions, mustard seeds and olive oil to the bacon grease, and cook over medium heat until the onions have browned and mustard seeds have started to pop.
- At this stage add the garlic, vinegar, water, sugar, mustard cream, salt and pepper to the pan. Bring to a boil, then add the potatoes and bacon.
- Toss the potatoes in the pan to even coat the dressing and mix in the parsley
- Serve warm with dollops of mayonnaise or sour cream topped with the pickled onions.
How long should I pickle my produce for?
Let your veggies pickle for at least 3 hours to allow the pickling vinegar flavouring to be absorbed into the produce. If you have enough time however, it would be preferable to leave your pickling subjects for a few days for best results!
What goes with potato salad?
Potato salad goes great with a puff pastry tart and some greens on the side. It’s also a great BBQ side dish, so excellent with burgers or alongside steak.
What other pickled veggies could I incorporate into this dish?
You could pop some of the fresh parsley into your pickling brine along with your red onions as well as spring onions and some garlic to make your salad extra flavourful.
How do I store this and how long can potato salad be stored?
The pickled onions are best consumed within three days, but can be kept for a few weeks in the refrigerator.
Potatoes do not freeze well. So, when storing, simply cover it in an airtight container and refrigerate. The potato salad can be stored in the refrigerator for around 3 days.
- The pickled onions also make for a great topping for tacos, burgers, pizzas, salads and sliders.
- Add protein: hard-boiled eggs and some celery seeds are great additions to this salad and offer some extra protein and added flavour.
- Adapt to your taste: Pop it into the refrigerator for about 2 hrs and you’ll have a perfect cold potato salad. You can also peel the potatoes before or after boiling it if you prefer it without the peel.
- Speed it up: Chop up your potatoes into quarters or halves before boiling to save on cooking time.