German Potato Salad the Real Deal
Experience authentic Bavarian flavors with "German Potato Salad the Real Deal," a warm, tangy side dish that embodies the essence of traditional German cuisine. This irresistible recipe features tender, skin-on red potatoes paired with crispy bacon and a vibrant, savory-sweet dressing made from apple cider vinegar, Dijon mustard, and a touch of sugar. Sautéed onions add depth and a hint of caramelized sweetness, while a sprinkle of fresh parsley provides a burst of freshness. Unlike its creamy American counterpart, this German-inspired potato salad is served warm or at room temperature, making it perfect for potlucks, barbecues, or hearty meals at home. Easy to prepare and packed with bold flavors, this dish is a must-try for anyone craving true comfort food with an international twist!
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Recipe Information
Ingredients
- 2 lbs red potatoes
- 6 slices bacon
- 1 medium yellow onion
- 0.333 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
1. Scrub the red potatoes clean and leave the skins on. Place the potatoes in a large pot, cover with water, and add a generous pinch of salt.
2. Bring the water to a boil, then lower the heat to a simmer. Cook the potatoes until fork-tender, about 15-20 minutes. Drain and let cool slightly.
3. While the potatoes are cooking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon onto a paper towel-lined plate, leaving the bacon drippings in the skillet.
4. Dice the yellow onion and add it to the skillet with the bacon drippings. Sauté over medium heat until the onion is translucent, about 5 minutes.
5. Add the apple cider vinegar, granulated sugar, Dijon mustard, salt, pepper, and chicken broth to the skillet with the onions. Stir well and let the mixture simmer for 2-3 minutes to combine the flavors.
6. Meanwhile, cut the cooked potatoes into bite-sized cubes and place them in a large mixing bowl.
7. Chop the cooked bacon into small pieces and add it to the bowl with the potatoes.
8. Pour the hot vinegar dressing from the skillet over the potatoes and bacon. Gently toss to coat evenly.
9. Let the potato salad sit for at least 10 minutes to allow the flavors to meld together. Sprinkle with fresh parsley before serving.
10. Serve warm or at room temperature for the best flavor.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3850 mg | 167% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 42.0 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 188 mg | 14% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4446 mg | 95% | |
*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.
