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Delicious warm German potato salad with bacon, herbs, and tangy dressing.

German Potato Salad

A cozy, tangy, and slightly smoky warm German potato salad made with Yukon Gold potatoes, bacon, and a flavorful vinegar dressing. Perfect for potlucks and as a side for grilled meats.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-2.5 pounds Yukon Gold potatoes or red potatoes Use waxy potatoes for better texture.
  • 6-8 slices Bacon Cook until crisp.
  • 1 small Onion, finely chopped
  • 2-3 tablespoons Apple cider vinegar Start with less, adjust to taste.
  • 1 tablespoon Dijon mustard
  • 1-2 teaspoons Sugar To balance the tang.
  • to taste Salt and black pepper
  • 2-3 tablespoons Chopped parsley Fresh herbs enhance flavor.
  • splash Chicken broth (optional) For extra sauciness.

Method
 

Preparation
  1. Boil the potatoes in cold salted water until a fork goes in easily, then drain and let sit to release steam.
  2. Cook the bacon until crisp, then set aside on a plate, keeping some bacon fat in the pan.
  3. In the same pan, cook the chopped onion until softened, then add vinegar, mustard, sugar, and a pinch of salt and pepper; let it bubble for about 30 seconds.
  4. Slice the warm potatoes into bite-sized slices and toss gently with the warm dressing, crumbled bacon, and parsley.
  5. Taste and adjust seasoning, adding a splash of vinegar if desired.

Notes

German potato salad can be served warm, at room temperature, or cold. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently and consider adding a splash of vinegar before serving.