Potato salad, or German potato salad, is an essential side dish for many German meals. Depending on the region, it is prepared in different ways - in the north with mayonnaise, in the south with vinegar and oil. This version combines both traditions, creating a light yet hearty salad perfect as a side for sausages, cutlets, or simply as a standalone dish.
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Cook the potatoes in their skins until soft, peel them while still warm, and slice them.
Chop the bacon and fry until crispy, set aside.
Sauté the chopped onion in the bacon fat until translucent.
Prepare the dressing: mix vinegar, oil, warm broth, and mustard.
Combine the warm potatoes with the dressing and chopped cucumbers.
Add bacon and chopped chives before serving.
Potato salad has various regional versions in Germany, and some of them can be served warm or cold.
Serve the salad in a large bowl or on plates. It pairs perfectly with sausages and bread. Garnish the dish with fresh chives and cucumber slices for visual effect.
Store leftover salad in an airtight container in the refrigerator for up to 3 days. Freezing salad is not recommended, as the potatoes may lose their texture. When reheating, it's best to use a microwave to avoid drying out the ingredients.
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