Authentic German Potato Salad with Warm Bacon Dressing
This warm, tangy German Potato Salad is a crowd-pleaser with crispy bacon, tender potatoes, and a flavorful vinegar dressing. Perfect for picnics, BBQs, or a hearty side dish any night of the week!
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Servings: 6
Calories: 220kcal
Equipment
Ingredients
- 2 lbs 900g Yukon Gold potatoes (unpeeled)
- 6 slices thick-cut bacon chopped
- 1 small yellow onion finely diced
- 2 garlic cloves minced
- ¼ cup apple cider vinegar
- ½ cup chicken broth
- 1 tbsp whole-grain mustard
- 1 tbsp sugar
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley chopped
Instructions
- Cook Potatoes: Boil whole potatoes in salted water until tender (15-20 mins). Drain, cool slightly, peel, and slice.
- Cook Bacon: In a skillet, fry bacon until crispy. Remove, crumble, and set aside.
- Sauté Aromatics: In bacon fat, cook onions until soft. Add garlic and cook for 30 seconds.
- Make Dressing: Whisk in vinegar, broth, mustard, sugar, salt, and pepper. Simmer for 2-3 mins.
- Combine: Add potatoes and bacon to the skillet, tossing gently to coat. Heat through.
- Garnish & Serve: Sprinkle with parsley and serve warm.
Notes
- Make Ahead: Prep potatoes and bacon ahead; reheat dressing before serving.
- Vegan Option: Use coconut bacon and vegetable broth.
- Extra Tang: Add an extra splash of vinegar if desired.
- Storage: Keeps in the fridge for up to 3 days (reheat gently).
- Add-Ins: Try diced pickles or a pinch of caraway seeds for extra flavor.
- P.S.: Leftovers are amazing with fried eggs for breakfast.
Nutrition
Serving: 200g | Calories: 220kcal | Carbohydrates: 28g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 450mg | Potassium: 650mg | Fiber: 3g | Sugar: 4g