Description
Warm German Potato Salad is a traditional dish made with tender potatoes tossed in a tangy vinegar-based dressing with onions and crispy bacon, served warm for a comforting and savory side.
Ingredients
- 2 pounds waxy potatoes (such as Yukon Gold), sliced
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 1/3 cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon Dijon mustard
- 1/4 cup water or chicken broth
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Place the sliced potatoes in a large pot of salted water and bring to a boil. Cook until tender but not falling apart, about 10–12 minutes. Drain and set aside.
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pan.
- Add the chopped onion to the skillet and sauté in the bacon fat until soft and translucent.
- Stir in the vinegar, sugar, Dijon mustard, and water or broth. Simmer for 2–3 minutes until slightly reduced.
- Add the warm potatoes to the skillet and gently toss to coat with the dressing.
- Season with salt and black pepper to taste.
- Remove from heat, sprinkle with crispy bacon and fresh parsley, and serve warm.
Notes
- Use waxy potatoes to help them hold their shape.
- The salad is best served warm, not cold.
- You can adjust the sugar and vinegar to balance sweetness and tang.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German