German Potato Salad with Sausage
Elevate your next meal with this hearty and flavor-packed German Potato Salad with Sausage, a comforting dish that combines tender Yukon Gold or red potatoes, smoky bratwurst or kielbasa, and crispy bacon in a tangy dressing made from apple cider vinegar, Dijon mustard, and savory chicken broth. The caramelized onions add a touch of sweetness, while fresh parsley provides a pop of brightness to balance the richness. Perfect as a warm side dish or a satisfying main course, this one-pan recipe is easy to prepare in just 45 minutes. Serve it fresh for a taste of Germany that’s sure to impress at any gathering.
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Recipe Information
Ingredients
- 2 lb waxy potatoes (Yukon Gold or red potatoes)
- 12 oz smoked sausage (e.g., bratwurst or kielbasa)
- 6 slices bacon
- 1 medium yellow onion
- 0.33 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Place the potatoes in a large pot and cover them with cold salted water. Bring the water to a boil over medium-high heat and cook until the potatoes are tender but not falling apart, about 12-15 minutes. Drain the potatoes, let them cool slightly, then cut them into bite-sized pieces.
While the potatoes are boiling, heat a large skillet over medium heat. Cook the bacon slices until crispy, about 5-7 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Once cool, crumble or chop the bacon into small pieces, reserving the bacon fat in the skillet.
In the same skillet with the bacon fat, add the sliced sausage and cook over medium heat until browned on all sides, about 5-6 minutes. Remove the sausage from the skillet and set aside.
Add the chopped onion to the skillet and sauté in the remaining bacon fat until softened and caramelized, about 5-7 minutes.
While the onion cooks, mix together apple cider vinegar, Dijon mustard, granulated sugar, and chicken broth in a small bowl to form the salad dressing.
Once the onion is softened, reduce the heat to low and pour the dressing mixture into the skillet. Stir to combine, scraping up any browned bits from the bottom of the pan. Let the mixture cook for 2-3 minutes until slightly thickened.
Add the cooked potatoes and sausage back to the skillet, tossing to coat evenly in the dressing. Cook for another 2-3 minutes to warm everything through.
Stir in the crumbled bacon, chopped parsley, salt, and pepper. Taste and adjust seasoning as desired.
Transfer the German potato salad to a serving dish and serve warm. Enjoy!
Nutrition Facts
Calories |
2157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.0 g | 150% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 6737 mg | 293% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 29.3 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 237 mg | 18% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5217 mg | 111% | |
*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.
