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German Potato Salad

This warm German potato salad features tender potatoes, crispy bacon, and a tangy warm vinaigrette, making it a comforting side dish perfect for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: German
Calories: 260
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 lbs red skin potatoes, scrubbed and quartered Choose firm, smooth potatoes for the best texture.
  • 8 slices thick-cut bacon, chopped Can be substituted with turkey bacon for a lighter version.
  • 1 medium yellow onion, diced Can be replaced with sweet onion for a milder taste.
  • 1/3 cup apple cider vinegar Can be swapped with white wine vinegar if needed.
  • 2 tbsp granulated sugar
  • 1 tbsp Dijon mustard Substitute with whole grain mustard for a rustic texture.
  • 1/2 tsp kosher salt Plus more to taste.
  • 1/4 cup fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Place the quartered potatoes in a large pot and cover them with cold salted water by about 1 inch. Bring to a boil, then lower the heat and simmer for 15 to 18 minutes until fork-tender.
  2. While potatoes are cooking, place chopped bacon in a skillet over medium heat. Cook for 6 to 8 minutes until crisp, then remove with a slotted spoon, leaving the fat in the skillet.
  3. Add diced onion to the bacon drippings and cook for about 4 minutes until soft and translucent.
Making the Dressing
  1. Whisk the apple cider vinegar, sugar, Dijon mustard, and salt into the skillet with the onions. Bring to a gentle simmer and cook for 2 minutes, stirring to help dissolve the sugar.
Combining Ingredients
  1. Add the warm potatoes to the skillet and fold them gently into the dressing with a spatula, ensuring they are coated without breaking apart.
  2. Stir the crisp bacon back into the potato salad and top with chopped parsley, then serve warm.

Notes

This German potato salad is meant to be served warm. Avoid chilling it for the best flavor and texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.