German Potato Salad Recipe
Dive into a classic German potato salad recipe that brings warm, tangy potatoes bathed in a bacon and vinegar dressing right to your table—no oven required and ready in under an hour!
Ingredients
- 2 pounds waxy potatoes (Yukon Gold or red potatoes)
- 6 slices bacon (thick-cut, chopped; turkey bacon for lighter swap)
- 1 small yellow onion, finely diced Vidalia for sweetness
- 1/3 cup apple cider vinegar (or white wine vinegar for milder tang)
- 1/4 cup low-sodium chicken or vegetable broth
- 1 tablespoon Dijon mustard (or spicy brown mustard)
- 1 teaspoon sugar (optional, balances acidity)
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (flat-leaf ideal)
- 1 tablespoon chopped fresh chives (optional garnish)
Instructions
- Scrub potatoes well and cut into ½-inch slices. Place in a large pot, cover with salted water, and bring to a gentle boil. Cook until tender—about 12–15 minutes when pierced easily with a fork. Drain promptly and set aside.
- In a large skillet over medium heat, cook chopped bacon until golden and crispy (about 6–8 minutes). Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving drippings in the pan.
- Add the diced onion to the hot bacon fat. Sauté for 3–4 minutes until softened and translucent—avoid browning to keep the dressing bright.
- Pour in the apple cider vinegar and broth. Stir in Dijon mustard and sugar. Bring to a gentle simmer, scraping up any flavorful bits from the bottom. Season with salt and pepper.
- Carefully add warm potatoes to the skillet. Gently toss with a spatula, coating each slice in the tangy dressing—test the seasoning and adjust if needed.
- Sprinkle the crispy bacon bits over the potatoes. Toss again, then remove from heat. Stir in fresh parsley and chives for a pop of color and herbaceous flavor. Serve warm, straight from the pan.
Notes
Cooking this German potato salad taught me that timing is everything: adding the potatoes while the dressing’s still hot ensures each bite soaks up all that tangy goodness. If you’d like a creamier mouthfeel, swirl in a tablespoon of Greek yogurt when plating. Feel free to peel or leave skins on—both yield delightful texture. Lastly, taste as you go; vinegars vary in punch, and a quick sugar tweak can balance things beautifully.
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