Description
A classic warm German potato salad made with tender red potatoes, crispy bacon, and a tangy vinegar-based dressing. This hearty side dish is perfect for barbecues, potlucks, or comfort food dinners.
Ingredients
Units
Scale
- 2 lbs red potatoes, scrubbed and cut into chunks
- 6 slices bacon, chopped
- 1 small yellow onion, finely chopped
- 1/4 cup apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp sugar
- 1/4 cup water
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Place potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 10–12 minutes. Drain and set aside.
- In a large skillet, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the skillet.
- Add chopped onion to the skillet and cook in bacon fat until soft and translucent, about 4–5 minutes.
- Stir in vinegar, Dijon mustard, sugar, and water. Bring to a simmer and cook for 2–3 minutes, scraping up any browned bits from the pan.
- Return the potatoes and bacon to the skillet and gently stir to coat everything in the dressing. Cook for another 2–3 minutes until warmed through.
- Season with salt and pepper to taste, and garnish with chopped parsley if desired.
- Serve warm.
Notes
- Red or Yukon gold potatoes hold their shape well and are ideal for this salad.
- You can make it ahead and reheat gently before serving.
- Adjust vinegar and sugar amounts to balance tanginess and sweetness to your taste.
- For extra richness, add a splash of bacon fat or a knob of butter before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg