Print

German Potato Salad

German Potato Salad
Print Recipe

German Potato Salad is a warm and comforting classic side dish featuring tender waxy potatoes tossed in a tangy apple cider vinegar dressing with crispy smoky bacon and sautéed onions. This recipe combines simple pantry ingredients into a flavorful salad perfect for barbecues, gatherings, or cozy family dinners. Served warm or at room temperature, it enhances any meal with authentic German roots and a delightful balance of savory, tangy, and slightly sweet flavors.

Ingredients

Scale

Potatoes

  • 2 pounds waxy potatoes (Yukon Gold or red potatoes)

Bacon and Aromatics

  • 6 slices bacon
  • 1 medium onion, finely chopped

Dressing

  • 1/4 cup apple cider vinegar
  • 1/4 cup chicken broth
  • 1 tablespoon mustard (Dijon or yellow)
  • 1 teaspoon sugar
  • Salt, to taste
  • Black pepper, to taste

Garnish

  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Cook the Potatoes: Wash and boil the potatoes whole with the skin on for about 15 to 20 minutes until tender but still firm. Drain and cool slightly, then peel and slice into bite-sized pieces.
  2. Cook the Bacon and Onions: In a large skillet over medium heat, cook bacon until crispy. Remove the bacon and drain on paper towels, leaving the rendered fat in the pan. Add the finely chopped onions to the bacon fat and sauté for 3 to 4 minutes until translucent and fragrant.
  3. Make the Dressing: Pour apple cider vinegar, chicken broth, mustard, and sugar into the skillet with the onions. Stir well and bring to a gentle simmer for about 2 minutes until the sugar dissolves and flavors meld.
  4. Combine and Toss: Add the sliced potatoes and crispy bacon back into the skillet with the warm dressing. Gently toss to coat the potatoes evenly, taking care not to mash them. Season with salt and pepper to taste. Stir in freshly chopped parsley if desired.
  5. Serve Warm: Serve the German Potato Salad warm or at room temperature immediately, or let it sit a few minutes to allow the flavors to meld before serving.

Notes

  • Use waxy potatoes like Yukon Gold or red potatoes to maintain texture and avoid mushiness.
  • Don’t overcook the potatoes; keep them tender but firm.
  • Cook bacon thoroughly until crispy for the best texture and flavor.
  • Toss the potatoes in warm dressing so they absorb more flavor.
  • Adjust salt and pepper at the end, as bacon and broth already add saltiness.
  • Serve fresh for best taste; reheating gently in a skillet is recommended if needed.

Nutrition

Keywords: German potato salad, warm potato salad, bacon potato salad, traditional German side dish, apple cider vinegar salad

Find it online: https://cherrycooks.com/german-potato-salad/