The Best German Style Potato Salad
Discover the perfect balance of bold flavors and comforting textures with *The Best German Style Potato Salad*, a hearty classic that’s sure to delight any table. This warm potato salad features tender Yukon Gold potatoes coated in a tangy, savory dressing made with apple cider vinegar, Dijon mustard, and a touch of sweetness from granulated sugar. Crispy bacon adds smoky richness, while sautéed onions bring depth to every bite. Tossed together with fresh parsley for a bright finish, this dish is ideal for serving warm but equally delicious at room temperature or chilled. Perfect for potlucks, picnics, or weeknight dinners, this satisfying recipe is a must-try for lovers of authentic German cuisine.
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Recipe Information
Ingredients
- 2 lb Yukon Gold potatoes
- 8 slices Bacon
- 1 medium Yellow onion
- 0.33 cup Apple cider vinegar
- 1 tbsp Dijon mustard
- 2 tbsp Granulated sugar
- 0.5 cup Chicken broth
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley
Instructions
Scrub the potatoes clean and place them in a large pot. Cover the potatoes with cold water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until they are fork-tender, about 15-20 minutes.
While the potatoes are cooking, prepare the bacon. In a large skillet over medium heat, cook the bacon slices until crispy. Remove the bacon from the skillet and place on a paper towel-lined plate. Reserve 3 tablespoons of the bacon drippings in the skillet and set aside.
Chop the bacon into small pieces and set aside for later use.
Finely dice the yellow onion. Using the reserved bacon drippings in the skillet, sauté the onion over medium heat until softened and translucent, about 5 minutes.
Add the apple cider vinegar, Dijon mustard, granulated sugar, and chicken broth to the skillet with the onions. Whisk the mixture and bring it to a simmer. Let it cook for 2-3 minutes to allow the flavors to meld. Remove from heat.
Once the potatoes are cooked, drain them and let them cool slightly until safe to handle. Peel the potatoes if desired, then slice them into 1/4-inch thick rounds or bite-sized chunks.
Place the sliced potatoes in a large mixing bowl. Pour the warm vinegar dressing over the potatoes and gently toss to coat.
Add the chopped bacon, salt, black pepper, and fresh parsley to the bowl with the potatoes. Gently mix everything together until evenly combined.
Serve the potato salad warm for the best flavor. It can also be served at room temperature or chilled, depending on your preference.
Nutrition Facts
Calories |
180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 574 mg | 25% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 6.0 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 658 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.
