German Potato Salad from Grandma Eva
Discover the heartwarming flavors of "German Potato Salad from Grandma Eva," a timeless recipe bursting with rich, savory goodness. Featuring tender Russet or Yukon Gold potatoes, smoky thick-cut bacon, and a tangy dressing made with white vinegar, Dijon mustard, and a touch of sweetness, this warm potato salad is the perfect balance of comforting and bold flavors. Fresh parsley adds a hint of brightness, while sautéed onions in bacon drippings create a luscious, aromatic base. Ideal for family gatherings, BBQs, or as a hearty side dish, this classic German potato salad is served warm, just the way Grandma Eva intended. Ready in under an hour, this nostalgic dish is a must-try for fans of authentic comfort food with a tangy twist.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pounds Russet potatoes (or Yukon Gold)
- 6 slices Thick-cut bacon
- 1 medium Yellow onion
- 0.25 cup White vinegar
- 2 tablespoons Granulated sugar
- 1 teaspoon Dijon mustard
- 0.5 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
1. Wash and scrub the potatoes, then place them in a large pot. Add enough water to cover the potatoes completely. Bring to a boil and cook for 15-20 minutes, or until they are fork-tender. Drain the potatoes and set them aside to cool slightly.
2. While the potatoes are cooling, cut the bacon into small pieces. Heat a large skillet over medium heat and cook the bacon until crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving the bacon drippings in the skillet.
3. Peel the onion and finely dice it. Add the diced onion to the skillet with the bacon drippings. Sauté the onion over medium heat until softened and translucent, about 3-4 minutes.
4. In the same skillet, stir in the white vinegar, granulated sugar, Dijon mustard, chicken broth, salt, and black pepper. Bring the mixture to a gentle simmer and stir until the sugar has dissolved completely.
5. While the dressing is simmering, peel the cooked potatoes (if desired) and slice them into 1/4-inch thick rounds. Add the sliced potatoes to a large mixing bowl.
6. Pour the warm dressing over the potatoes and toss gently to coat. Add the cooked bacon and chopped parsley to the bowl, then toss again until everything is evenly combined.
7. Serve the German potato salad warm. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.0 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 687 mg | 15% | |
*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.
