Description
German Potato Salad is a warm, tangy side dish featuring tender red or Yukon Gold potatoes tossed in a savory bacon and onion dressing with apple cider vinegar and Dijon mustard. This classic recipe brings a perfect balance of smoky, sweet, and tangy flavors, making it a delicious accompaniment to grilled meats or hearty meals.
Ingredients
Scale
Potatoes
- 2 pounds red or Yukon Gold potatoes
Bacon & Sauté
- 6 slices bacon
- 1 small yellow onion, finely chopped
Dressing
- â…“ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- ½ teaspoon salt (more to taste)
- ¼ teaspoon black pepper
- ½ cup chicken broth (or water)
Garnish
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Cook the Potatoes: Place whole, unpeeled potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain the potatoes, let them cool slightly, then peel and slice into rounds or chunks as preferred.
- Cook the Bacon: In a large skillet, cook the bacon over medium heat until it is crisp. Remove the bacon from the skillet, crumble it, and set aside. Leave about 2 tablespoons of the bacon grease in the pan to cook the onions.
- Sauté Onion: Add the finely chopped onion to the remaining bacon grease in the skillet. Sauté over medium heat until the onion is softened and translucent, about 3–4 minutes.
- Make the Dressing: Pour in the apple cider vinegar, then add the Dijon mustard, sugar, salt, black pepper, and chicken broth into the skillet with the onions. Bring the mixture to a simmer and cook for 2–3 minutes to meld the flavors together, stirring occasionally.
- Combine Salad: Add the sliced potatoes and crumbled bacon directly into the warm dressing in the skillet. Gently toss the ingredients to evenly coat the potatoes with the dressing. Warm the mixture through for a few minutes so the flavors meld.
- Serve: Garnish the potato salad with freshly chopped parsley. The salad is best served warm or at room temperature for maximum flavor and texture.
Notes
- Use red potatoes or Yukon Gold for the best texture that holds shape when sliced.
- Adjust vinegar and sugar to taste for a more or less tangy or sweet salad.
- For a vegetarian option, omit bacon and use vegetable broth instead of chicken broth.
- This salad can be made a few hours ahead and gently reheated before serving or served at room temperature.
- Do not overcook potatoes to avoid a mushy salad; they should remain firm enough to hold shape.
