German Style Hot Potato Salad
Experience the bold, tangy flavors of traditional *German Style Hot Potato Salad*, a hearty side dish that’s served warm and packed with irresistible ingredients. Tender Yukon Gold potatoes are simmered to perfection, then tossed in a zesty dressing made with apple cider vinegar, Dijon mustard, and a touch of sugar for the perfect balance of sweet and tangy. Crispy bacon and sautéed onions add a savory richness, while fresh parsley brings a hint of brightness to the dish. Perfect as a comforting side for bratwurst, roast pork, or grilled sausages, this classic recipe is quick to prepare in under 45 minutes and ideal for family dinners or gatherings. Embrace authentic German flavors with this crowd-pleasing potato salad, best served warm and fresh from the skillet!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold Potatoes
- 6 slices Bacon
- 1 medium, diced Yellow Onion
- 0.33 cup Apple Cider Vinegar
- 2 tablespoons Granulated Sugar
- 1 tablespoon Dijon Mustard
- 0.5 cup Chicken Broth
- 1 teaspoon Salt
- 0.5 teaspoon Freshly Ground Black Pepper
- 2 tablespoons, chopped Fresh Parsley
Instructions
Place the Yukon Gold potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook for 15-20 minutes or until the potatoes are fork-tender but not falling apart.
Drain the potatoes and allow them to cool slightly. Once cool enough to handle, peel the potatoes if desired and slice them into 1/4-inch thick rounds. Set aside.
In a large skillet, cook the bacon over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate, leaving the rendered bacon fat in the skillet.
Add the diced onion to the skillet with the bacon fat and cook over medium heat until softened and translucent, about 5 minutes.
Stir in the apple cider vinegar, granulated sugar, Dijon mustard, chicken broth, salt, and black pepper. Bring the mixture to a simmer and cook for 2-3 minutes, stirring occasionally, until the dressing is slightly thickened.
Crumble the cooked bacon and add it to the skillet along with the sliced potatoes. Gently toss the potatoes in the warm dressing to coat evenly. Be careful not to break the potato slices.
Cook the potato salad over low heat for 2-3 minutes to ensure everything is heated through.
Remove from heat and sprinkle the chopped fresh parsley over the top. Serve the potato salad warm as a side dish or as part of a main meal.
Nutrition Facts
Calories |
1100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3862 mg | 168% | |
| Total Carbohydrate | 198.0 g | 72% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 36.5 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 182 mg | 14% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4437 mg | 94% | |
*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.
