Description
A classic German Potato Salad featuring tender red or Yukon Gold potatoes tossed in a tangy, warm dressing made from apple cider vinegar, Dijon mustard, and crispy bacon. This comforting side dish is perfect for family meals or gatherings, offering a delightful balance of savory and slightly sweet flavors.
Ingredients
Scale
Potatoes
- 2 pounds red or Yukon Gold potatoes
Bacon and Dressing
- 6 slices bacon
- 1 small yellow onion, finely chopped
- ⅓ 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
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, cool slightly, then peel and slice into rounds or chunks.
- Cook the Bacon: In a large skillet, cook the bacon over medium heat until crisp. Remove bacon, crumble, and set aside. Leave about 2 tablespoons of bacon grease in the pan.
- Sauté Onion: Add chopped onion to the bacon grease and sauté over medium heat until softened, about 3–4 minutes.
- Make the Dressing: Add vinegar, mustard, sugar, salt, pepper, and chicken broth to the skillet. Bring to a simmer and cook for 2–3 minutes, stirring to combine flavors.
- Combine Salad: Add the sliced potatoes and crumbled bacon to the warm dressing in the skillet. Toss gently to coat all potatoes. Warm through for a few minutes.
- Serve: Garnish with chopped parsley. Serve warm or at room temperature.
Notes
- Use red potatoes for a creamier texture or Yukon Gold for a buttery flavor.
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- The salad can be served warm or at room temperature depending on preference.
- Adjust salt and pepper to taste after combining all ingredients.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
