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German Potato Salad

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A warm and tangy German potato salad made with tender potatoes, crispy bacon, onions, and a vinegar-mustard dressing. A classic side dish perfect for picnics and barbecues.

Ingredients

Scale
  • 2 lbs red potatoes, scrubbed and cut into bite-sized pieces
  • 6 slices bacon, chopped
  • 1/2 cup yellow onion, finely diced
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sugar
  • 1/4 cup chicken broth
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place potatoes in a large pot, cover with water, and add a generous pinch of salt. Bring to a boil and cook for about 10-12 minutes, or until potatoes are tender but not mushy. Drain and set aside.
  2. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the skillet.
  3. Add the diced onion to the skillet and cook in the bacon fat until softened, about 3-4 minutes.
  4. Stir in apple cider vinegar, Dijon mustard, sugar, and chicken broth. Bring to a simmer, scraping up any browned bits from the pan. Season with salt and pepper to taste.
  5. Add the cooked potatoes and bacon back to the skillet, gently tossing to coat the potatoes with the warm dressing.
  6. Sprinkle with chopped parsley and serve warm.

Notes

  • Use waxy potatoes like red or Yukon Gold so they hold their shape.
  • Serve warm or at room temperature for the best flavor.
  • Adjust the vinegar and mustard to taste for a tangier or milder dressing.
  • Leftovers can be stored in the fridge and gently reheated.

Nutrition

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