German Potato Salad With Kielbasa

German potato salad with kielbasa delivers a perfect balance of flavors and textures in a hearty, satisfying dish that works equally well as a main course or substantial side. This German-inspired creation combines tender baby red potatoes, savory slices of kielbasa, and crispy bacon – all bound together with a warm, tangy dressing that's worlds apart from creamy American potato salads. The distinctive vinegar-mustard sauce cuts through the richness of the meats while complementing the earthy potatoes, creating a harmonious blend that can be enjoyed warm or at room temperature for maximum versatility.

I first encountered traditional German potato salad during a summer in Bavaria and was immediately captivated by its tangy, bacon-infused flavors. Years later, I elevated the classic by adding kielbasa for extra substance and flavor. When I brought this dish to a neighborhood potluck, it disappeared faster than any other offering! Everyone appreciated having a hearty option that wasn't drowning in mayonnaise.

Ingredients and Selection Tips

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• Baby Red Potatoes: Their waxy texture holds shape perfectly after cooking; leave skins on for color and nutrition
• Kielbasa: Choose high-quality Polish sausage with visible spices; the pre-cooked nature adds convenience
• Thick-Cut Bacon: Provides essential fat for the dressing and crispy texture contrast; thick-cut offers better substance
• Apple Cider Vinegar: Brings brightness and acidity; look for unfiltered varieties for more complex flavor
• Dijon Mustard: Adds depth and tanginess; coarse-ground offers more texture and visual appeal
• Onion: Yellow onions caramelize beautifully in bacon fat; dice uniformly for consistent cooking

Detailed Cooking Instructions

Step 1:

Begin by preparing your potatoes, which form the foundation of this salad. Place 2 pounds of baby red potatoes in a large pot and cover with cold water, adding 1 tablespoon of salt to the water. Starting with cold water ensures the potatoes cook evenly from the inside out.

Step 2:

Bring the potatoes to a boil over high heat, then reduce to a simmer and cook for approximately 15-20 minutes, until they are fork-tender but still hold their shape. You want them cooked through but not falling apart, as they need to maintain their integrity when mixed with other ingredients.

Step 3:

While the potatoes are cooking, slice 1 pound of kielbasa into ¼-inch thick rounds. Heat a large skillet over medium heat and add the kielbasa slices, cooking for about 2-3 minutes per side until they develop a nice brown color with slightly crispy edges. This browning adds flavor through caramelization. Set the browned kielbasa aside on a paper towel-lined plate.

Step 4:

In the same skillet, cook 8 slices of thick-cut bacon until crispy, working in batches if necessary to avoid overcrowding. The bacon provides essential fat for the dressing and crispy texture contrast in the final dish. Once crisp, transfer the bacon to a paper towel-lined plate, but crucially, leave the rendered bacon fat in the skillet.

Step 5:

Add 1 medium yellow onion, finely diced, to the bacon fat in the skillet. Cook over medium heat for 5-7 minutes until the onion becomes translucent and begins to caramelize slightly. The onion absorbs the smoky bacon flavor while adding its own sweetness to the dressing base.

Step 6:

With the onion softened, add ½ cup of apple cider vinegar to the skillet, scraping the bottom with a wooden spoon to release any browned bits. These browned bits (fond) contain concentrated flavor that enriches the dressing. Allow the vinegar to simmer for about 1 minute, reducing slightly.

Step 7:

Whisk in 2 tablespoons of granulated sugar and 2 tablespoons of coarse-ground Dijon mustard until fully incorporated. The sugar balances the vinegar's acidity while the mustard adds depth and complexity. Let this mixture simmer gently for 2-3 minutes until slightly thickened and well-combined.

Step 8:

By now, your potatoes should be tender. Drain them thoroughly and let them cool just enough to handle, about 5 minutes. Slice the warm potatoes into ½-inch thick rounds or halve/quarter them depending on their size. The potatoes absorb more flavor when they're still warm.

Step 9:

In a large mixing bowl, gently combine the sliced potatoes, browned kielbasa, and the warm dressing from the skillet. Crumble the cooked bacon into the bowl, leaving some pieces larger for texture contrast. Toss everything together carefully to avoid breaking the potatoes, ensuring all ingredients are evenly coated with the dressing.

Step 10:

Finish by adding ¼ cup of freshly chopped parsley, which adds bright color and a fresh herbaceous note that balances the rich components. Season with additional salt and freshly ground black pepper to taste. The salad can be served immediately while warm, or allowed to rest at room temperature for up to an hour for the flavors to meld.

I discovered these tips through my own experimentation with this recipe. Once I accidentally dressed completely cooled potatoes and noticed they didn't absorb the flavors nearly as well as when I used warm potatoes. Now I always make sure to dress them while they're still warm for the best flavor infusion.

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The first time I served this dish at a family gathering, my German-American uncle declared it better than his mother's recipe – high praise indeed! What makes this potato salad truly special is how it transforms humble ingredients into something extraordinarily flavorful. The combination of smoky meats, tangy dressing, and tender potatoes creates a perfect balance that satisfies on multiple levels. While traditional mayo-based potato salads have their place, this German-inspired version offers a more complex flavor profile that appeals to a wider range of palates. Whether served as a hearty main dish on a busy weeknight or as part of a spread at your next gathering, this potato salad with kielbasa delivers comfort food satisfaction with a distinctive European twist.

Frequently Asked Questions

→ Can I make this potato salad ahead of time?

Yes, you can make it 1-2 days ahead. Reheat gently or serve at room temperature for best flavor.

→ What's the difference between German and American potato salad?

German potato salad uses vinegar dressing instead of mayo and is typically served warm.

→ Can I substitute the kielbasa with another sausage?

Absolutely! Bratwurst or smoked sausage work great as substitutes for kielbasa.

→ Is this dish gluten-free?

Check your kielbasa and Dijon mustard labels, but most ingredients are naturally gluten-free.

→ What sides go well with German potato salad?

Sauerkraut, pretzels, roasted vegetables, or a simple green salad pair wonderfully with this dish.