Description
German Potato Salad is a traditional and comforting side dish featuring tender waxy potatoes tossed in a tangy apple cider vinegar dressing with crispy smoky bacon and sautéed onions. This flavorful salad balances acidity, sweetness, and savory crunch, making it perfect to serve warm or at room temperature alongside grilled meats, sausages, or vegetables. Ready in under 30 minutes with simple pantry staples, it’s a versatile classic ideal for any occasion.
Ingredients
Scale
Potatoes
- 2 lbs waxy potatoes (Yukon Gold or red potatoes), whole, with skins on
Bacon and Onions
- 6 slices bacon
- 1 medium white or yellow onion, finely chopped
Dressing
- 1/4 cup apple cider vinegar
- 1/4 cup chicken broth
- 1 tbsp mustard (Dijon or yellow)
- 1 tbsp brown sugar
- Salt, to taste
- Freshly ground black pepper, to taste
Garnish (Optional)
- 2 tbsp fresh parsley, chopped
Instructions
- Prepare the Potatoes: Start by boiling the whole waxy potatoes with their skins on until just tender, about 15-20 minutes depending on size. Once cooked, drain and let them cool slightly. Slice the potatoes into rounds or cubes, keeping the skin on for extra texture and nutrients.
- Cook the Bacon and Onions: While the potatoes cook, fry the bacon slices in a large skillet over medium heat until crisp. Remove the bacon and drain on paper towels, leaving the bacon fat in the pan. Add the finely chopped onions to the bacon fat and sauté until soft and translucent, forming the base of the dressing.
- Make the Dressing: To the onions and bacon fat in the skillet, add apple cider vinegar, chicken broth, mustard, brown sugar, salt, and pepper. Whisk together and simmer gently for a few minutes to meld flavors and slightly thicken the dressing.
- Combine and Toss: Add the warm sliced potatoes back into the skillet with the dressing. Gently toss to coat the potatoes thoroughly. Stir in the crispy bacon pieces and allow the salad to absorb the dressing for a few more minutes over low heat.
- Garnish and Serve: Remove the skillet from the heat and sprinkle freshly chopped parsley on top for color and freshness. Serve the German Potato Salad warm or at room temperature according to your preference.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes for the best texture that holds their shape.
- Do not overcook the potatoes to avoid a mushy salad; they should be just tender.
- Use fresh, quality apple cider vinegar and crispy bacon for optimal flavor.
- German Potato Salad is best served warm as it absorbs the dressing flavors better and offers a comforting taste.
- Allow the salad to rest for a few minutes after tossing to let the dressing soak in fully.
- For variations, try turkey bacon, smoked sausage, or create a vegan version by omitting bacon and using vegetable broth with smoked paprika.
- Freeze leftovers is not recommended as texture and flavor can be negatively affected.
- Reheat gently on the stove over low heat to maintain texture and flavor—avoid microwaving.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Keywords: German Potato Salad, German side dish, potato salad, bacon potato salad, warm potato salad, BBQ side dish, traditional German recipe
