Hot German Potato Salad
Experience the bold, tangy, and savory flavors of Hot German Potato Salad, a comforting side dish that’s as satisfying as it is delicious. This classic recipe combines tender Yukon Gold potatoes with crispy bacon, caramelized onions, and a zesty dressing made from apple cider vinegar, Dijon mustard, and a touch of sugar for perfect balance. The warm, skillet-tossed potatoes soak up the rich, flavorful sauce, while a sprinkle of fresh parsley adds a vibrant finish. Ready in just 45 minutes, this crowd-pleasing dish is perfect for potlucks, barbecues, or hearty family dinners. Serve it warm for the ultimate flavor experience! Keywords: Hot German Potato Salad, warm potato salad, bacon potato salad, German recipes, potluck side dish, tangy potato salad.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 6 slices Bacon
- 1 Yellow onion
- 0.25 cup Apple cider vinegar
- 2 tablespoons Granulated sugar
- 1 tablespoon Dijon mustard
- 0.5 cup Chicken broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Wash and scrub the Yukon Gold potatoes. Cut them into bite-sized chunks, leaving the skin on if desired.
Place the potatoes in a large pot of salted water. Bring to a boil over medium-high heat and cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and set aside.
In a large skillet, cook the bacon slices over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to cool. Reserve 2 tablespoons of the bacon grease in the skillet.
Finely dice the yellow onion and add it to the skillet with the reserved bacon grease. Cook over medium heat, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
In a small bowl, whisk together the apple cider vinegar, granulated sugar, Dijon mustard, chicken broth, salt, and black pepper. Pour the mixture into the skillet with the onions and bring to a simmer.
Crumble the cooled bacon into small pieces and add it to the skillet. Stir well to combine and let the dressing cook for 2-3 minutes to develop its flavor.
Add the cooked potatoes to the skillet. Gently toss them with the dressing to ensure they are evenly coated. Cook for an additional 3-4 minutes on low heat to warm the potatoes through.
Chop the fresh parsley and sprinkle it over the salad as a garnish. Serve the potato salad warm and enjoy!
Nutrition Facts
Calories |
167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.5 g | 4% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 378 mg | 16% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 641 mg | 14% | |
*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.
