Easy German Style Potato Salad
Elevate your side dish game with this Easy German Style Potato Salad, a warm and tangy twist on a classic favorite! Made with tender Yukon gold potatoes, crispy bacon, and a savory dressing infused with apple cider vinegar, Dijon mustard, and sautéed onions, this recipe strikes the perfect balance of bold flavors. The addition of chicken broth and a touch of sugar creates a rich, slightly sweet-sour dressing that clings beautifully to every potato slice. With just 15 minutes of prep time and minimal effort, this comforting and hearty dish is perfect for potlucks, barbecues, or weeknight dinners. Serve warm or at room temperature, and don't forget the fresh parsley for a pop of color and freshness. This authentic German-style potato salad is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Yukon gold potatoes
- 6 slices Bacon
- 1 medium Yellow onion
- 1 cup Apple cider vinegar
- 0.5 cup Chicken broth
- 2 tablespoons Granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Chopped fresh parsley
Instructions
Wash and scrub the Yukon gold potatoes to remove any dirt. Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring the water to a boil.
Once boiling, reduce the heat to a simmer and cook the potatoes for 15-20 minutes, or until they are fork-tender but not falling apart. Drain the potatoes and set them aside to cool slightly.
While the potatoes are cooling, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Reserve the bacon fat in the skillet.
Dice the yellow onion and add it to the hot skillet with the reserved bacon fat. Sauté the onion for 3-4 minutes, or until it becomes soft and translucent.
Reduce the heat to low and stir in the apple cider vinegar, chicken broth, granulated sugar, Dijon mustard, salt, and black pepper. Cook the mixture for 2-3 minutes, stirring occasionally, until the sugar is dissolved and the dressing is well combined.
Slice the cooked potatoes into thick rounds or bite-sized pieces, depending on your preference. Place the potatoes in a large mixing bowl.
Crumble the cooked bacon and sprinkle it over the potatoes. Pour the warm dressing with the onions over the top and gently toss everything together, being careful not to break the potatoes.
Let the potato salad sit for 5-10 minutes to absorb the flavors. Sprinkle with chopped fresh parsley for garnish before serving.
Serve the potato salad warm or at room temperature as a side dish. Enjoy!
Nutrition Facts
Calories |
1139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3877 mg | 169% | |
| Total Carbohydrate | 200.2 g | 73% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 37.3 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 225 mg | 17% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4664 mg | 99% | |
*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.
