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German Potato Salad

A warm, tangy, and smoky salad made with waxy potatoes and crispy bacon, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds waxy potatoes (New Potatoes or Yukon Gold) Opt for waxy varieties for a creamy texture.
  • 6 slices bacon Use artisan bacon for a smokier flavor.
  • 1/2 cup white vinegar Can substitute with apple cider vinegar for a lighter taste.
  • 1/4 cup water
  • 1/4 cup granulated sugar Can be replaced with honey or agave syrup.
  • 1 medium onion, finely chopped
  • Salt and pepper to taste Avoid oversalting until the end.
  • 2 tablespoons fresh parsley, chopped Used for garnishing.

Method
 

Preparation
  1. Place the potatoes in a large pot and cover them with water. Bring to a boil and cook until tender, about 10-15 minutes.
  2. Drain the potatoes and allow them to cool slightly before peeling. Cut into bite-sized pieces.
Cooking
  1. In a large skillet, cook the bacon over medium heat until crispy. Remove from the pan and crumble, retaining the fat.
  2. Add the chopped onion to the skillet with the bacon fat and sauté until soft, about 3 minutes.
  3. Add vinegar, water, and sugar to the onions. Stir and bring to a simmer until sugar dissolves.
Assembly
  1. In a large bowl, combine potato pieces, crumbled bacon, and warm dressing. Toss gently to coat.
  2. Season with salt and pepper to taste and garnish with parsley before serving warm or at room temperature.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Can be prepared ahead of time and reheated gently.