Description
German Potato Salad is a tangy and savory side dish made with tender potatoes, crispy bacon, and a warm vinegar-based dressing. Unlike the creamy American version, this one is served warm and has a bold, zesty flavor.
Ingredients
Units
Scale
- 2 pounds red potatoes, scrubbed and quartered
- 6 slices bacon, chopped
- 1 small onion, finely chopped
- 1/3 cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Place potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain and set aside.
- In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pan.
- Add the chopped onion to the bacon drippings and sauté until soft and translucent, about 5 minutes.
- Stir in the vinegar, sugar, mustard, salt, and pepper. Bring to a simmer and cook for 2-3 minutes, stirring constantly.
- Add the cooked potatoes to the skillet and gently toss to coat them in the dressing. Cook for an additional 2-3 minutes to let the flavors meld.
- Remove from heat, stir in the cooked bacon and parsley. Serve warm.
Notes
- For best flavor, use red potatoes or Yukon Golds that hold their shape well.
- Can be made ahead and reheated gently before serving.
- Add a bit of chopped celery or green onions for extra crunch and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg