Description
This classic German Potato Salad features tender red potatoes coated in a tangy vinegar and mustard dressing, rich with the savory flavor of crispy bacon and fresh parsley. Served warm or at room temperature, it’s a perfect side dish to complement any meal.
Ingredients
Scale
Potatoes
- 2 lbs red potatoes, quartered
Bacon & Onion
- 6 slices bacon, chopped
- ½ cup yellow onion, finely chopped
Dressing
- ⅓ cup apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp granulated sugar
- ½ tsp salt
- ¼ tsp black pepper
Garnish
- ¼ cup chopped fresh parsley
Instructions
- Cook the Potatoes: Place the quartered red potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat and simmer for 10 to 12 minutes until the potatoes are fork-tender. Drain the potatoes and set aside.
- Prepare the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Using a slotted spoon, remove the bacon and place it on a paper towel-lined plate to drain. Reserve about 2 to 3 tablespoons of the rendered bacon fat in the skillet.
- Sauté the Onions: Add the finely chopped yellow onion to the skillet with the bacon fat. Cook over medium heat, stirring occasionally, until the onions are softened and translucent, about 3 to 4 minutes.
- Make the Dressing: Stir in the apple cider vinegar, Dijon mustard, granulated sugar, salt, and black pepper into the skillet with the onions, scraping up any browned bits from the bottom. Let the mixture simmer gently for 2 minutes to meld the flavors.
- Combine Potatoes and Dressing: Add the warm, drained potatoes to the skillet and gently stir them to coat with the hot dressing and onions.
- Finish the Salad: Fold in the crispy bacon pieces and chopped fresh parsley until evenly distributed. Serve the salad warm or at room temperature.
Notes
- For a vegetarian version, omit the bacon and substitute the bacon fat with olive oil.
- This potato salad is traditionally served warm but also tastes delicious when chilled.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
