Real German Potato Salad
Get ready to savor the authentic flavors of Bavaria with this Real German Potato Salad, a warm and tangy dish that’s as comforting as it is delicious. Featuring tender slices of waxy potatoes like Yukon Gold or red potatoes, crispy thick-cut bacon, and a tangy-sweet dressing made with apple cider vinegar, Dijon mustard, and chicken broth, this recipe is the perfect balance of hearty and zesty. The sautéed onions simmer in the bacon grease to add rich depth, while fresh parsley and black pepper brighten the dish for a vibrant finish. Unlike classic mayo-based potato salads, this German version is traditionally served warm or at room temperature, making it an excellent choice for potlucks, barbecues, or versatile side dishes. Ready in just 50 minutes, this easy yet flavorful dish is destined to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 lbs Waxy potatoes (Yukon Gold or red potatoes)
- 2 tsp Salt
- 6 slices Thick-cut bacon
- 1 whole Small yellow onion
- 0.333 cup Apple cider vinegar
- 1.5 tbsp Granulated sugar
- 1 tbsp Dijon mustard
- 0.5 cup Chicken broth
- 2 tbsp Fresh parsley, chopped
- 1 tsp Freshly ground black pepper
Instructions
Place the potatoes in a large pot and cover with cold water. Add 2 teaspoons of salt to the water. Bring the pot to a boil over medium-high heat, reduce the heat to a simmer, and cook the potatoes for about 15-20 minutes or until they are fork-tender.
While the potatoes are cooking, slice the bacon into small pieces. Cook the bacon in a large skillet over medium heat until it is crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the skillet.
Dice the onion finely. Add the onion to the skillet with the bacon grease and sauté over medium heat until it becomes soft and translucent, about 3-4 minutes.
Stir in the apple cider vinegar, sugar, Dijon mustard, and chicken broth. Bring the mixture to a light simmer, stirring constantly to dissolve the sugar. Allow the dressing to cook for about 2 minutes before removing it from the heat.
When the potatoes are done cooking, drain them and let them cool slightly until they are comfortable to handle. Peel the potatoes if desired, then slice them into 1/4-inch-thick rounds or bite-sized pieces.
Place the warm sliced potatoes in a large mixing bowl. Pour the warm dressing over the potatoes and gently toss to coat. Add the cooked bacon, chopped parsley, and freshly ground black pepper. Toss again to combine.
Serve the potato salad warm or at room temperature. Adjust salt and pepper to taste if needed before serving.
Nutrition Facts
Calories |
254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.0 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 797 mg | 17% | |
*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.
