Detweiler German Potato Salad
Detweiler German Potato Salad is a tangy, satisfying twist on a classic side dish that brings bold flavors to your table. Made with tender red potatoes, crispy bacon, and sautéed onions, this warm potato salad is bathed in a zesty dressing of apple cider vinegar, Dijon mustard, and a touch of sweetness. The bacon drippings add a rich, smoky depth, while fresh parsley offers a bright, herby finishing touch. Perfect for picnics, barbecues, or weeknight dinners, this comforting dish comes together in just 40 minutes and is best served warm or at room temperature. A must-try for lovers of authentic German-inspired flavors!
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Recipe Information
Ingredients
- 2 pounds red potatoes
- 6 slices bacon
- 1 medium yellow onion
- 0.5 cups apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cups water
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash the red potatoes thoroughly. Place them whole in a large pot and cover with water. Bring the water to a boil and cook for 10–12 minutes, or until the potatoes are tender when pierced with a fork.
Drain the potatoes and set them aside to cool slightly. Once cool enough to handle, slice them into 1/4-inch thick rounds or bite-sized pieces, depending on your preference.
In a large skillet, cook the bacon slices over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Reserve 2 tablespoons of the bacon drippings in the skillet and discard the rest.
Dice the yellow onion and add it to the skillet with the bacon drippings. Sauté over medium heat until the onion becomes translucent, about 3–4 minutes.
Lower the heat and add the apple cider vinegar, granulated sugar, Dijon mustard, salt, black pepper, and water to the skillet. Stir well to combine and bring the mixture to a simmer.
Crumble or chop the cooked bacon and add it to the skillet. Gently add the sliced potatoes, folding them into the dressing mixture until well-coated. Be careful not to break the potatoes as you mix.
Allow the potato salad to cook in the skillet for 4–5 minutes, stirring occasionally, so the flavors meld together.
Transfer the warm potato salad to a serving bowl. Garnish with freshly chopped parsley if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
1078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3343 mg | 145% | |
| Total Carbohydrate | 197.5 g | 72% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 41.8 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 170 mg | 13% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4307 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
