German Potato Salad
German Potato Salad is a warm, tangy dish featuring tender potatoes tossed in a savory bacon-vinegar dressing, perfect as a hearty side for any meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: German
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and sliced
- 6 slices bacon, diced
- 1 small onion, finely chopped
- 3 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon Dijon mustard
- 1/2 cup chicken broth
- Salt and freshly ground 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 firm, about 10–15 minutes. Drain and set aside.
- In a large skillet, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
- Add the chopped onion to the bacon drippings and sauté until softened, about 3–4 minutes.
- Stir in the apple cider vinegar, sugar, Dijon mustard, and chicken broth. Bring to a simmer and cook for 2–3 minutes to blend flavors.
- Add the drained potatoes to the skillet and gently toss to coat with the dressing. Cook for another 2 minutes, allowing the potatoes to absorb the flavors.
- Return the cooked bacon to the potato mixture, season with salt and pepper to taste, and toss again.
- Remove from heat and sprinkle with fresh parsley before serving warm.
Notes
For a vegetarian version, omit the bacon and sauté the onions in olive oil; add smoked paprika for a hint of smoky flavor.