Description
This German Potato Salad features tender waxy potatoes mixed with crispy bacon and a tangy dressing of apple cider vinegar and Dijon mustard. Served warm or at room temperature, it’s an ideal side dish for picnics and barbecues.
Ingredients
Scale
- 2 pounds of waxy potatoes (like Yukon Gold or red potatoes)
- 1 cup of diced bacon (about 6–8 slices)
- 1 medium onion, finely chopped
- 1/4 cup of apple cider vinegar
- 1/4 cup of vegetable broth or chicken broth
- 2 tablespoons of Dijon mustard
- 1 tablespoon of sugar
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley (for garnish)
- Optional: 2-3 green onions, sliced (for garnish)
Instructions
- Wash the potatoes thoroughly under cold water. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender. Drain and let cool, then cut into bite-sized pieces.
- In a large skillet, cook the diced bacon over medium heat until crispy (about 5-7 minutes). Transfer to a paper towel-lined plate, leaving 2 tablespoons of bacon fat in the skillet. Add the chopped onion to the skillet and sauté for about 5 minutes until soft and translucent.
- In the skillet with the onions, add apple cider vinegar, broth, Dijon mustard, and sugar. Stir to combine and bring to a gentle simmer for 2-3 minutes. Season with salt and pepper to taste.
- In a large mixing bowl, combine the warm potato pieces with the bacon and onion mixture. Pour the warm dressing over the potatoes and gently toss to combine without mashing the potatoes. Adjust seasoning if necessary.
- Transfer the potato salad to a serving dish and garnish with chopped parsley and optional green onions. Serve warm or at room temperature, or chill for about an hour if preferred.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. The flavors will develop further over time.
- Customize the salad by adding chopped pickles, celery, or even diced hard-boiled eggs for extra texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes