A German Potato Salad Even Grandma Would Approve Of

Name: German Potato Salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: German
Ingredients: 3 pounds Yukon Gold potatoes, peeled and sliced into ¼-inch rounds; 1 Tablespoon salt (for boiling potatoes); 6 slices bacon, diced; 1 medium-sized yellow onion, finely chopped; ¼ cup apple cider vinegar; 3 Tablespoons water; 2 Tablespoons white sugar; 1 Tablespoon Dijon mustard or stone-ground mustard; 1 ½ teaspoons salt (for dressing); ½ teaspoon freshly ground pepper; 2 Tablespoons chopped fresh parsley; Finely chopped chives

Description

This German Potato Salad is perfect if you’re into hearty, comforting dishes. It’s popular in the Midwest, especially at potlucks and family gatherings. It features tender potatoes, crispy bacon, and a tangy dressing. Plus, it’s made and ready to serve in less than 1 hour.

Ingredients

3 pounds Yukon Gold potatoes, peeled and sliced into 1/4-inch rounds
1 Tablespoon salt (for boiling potatoes)
6 slices bacon, diced
1 medium-sized yellow onion, finely chopped
1/4 cup apple cider vinegar
3 Tablespoons water
2 Tablespoons white sugar
1 Tablespoon Dijon mustard or stone-ground mustard
1 1/2 teaspoons salt (for dressing)
1/2 teaspoon freshly ground pepper
2 Tablespoons chopped fresh parsley

Optional Garnish:

Finely chopped chives

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Instructions

Boil Potatoes: Place potatoes in a large pot and cover with cold water. Add 1 Tablespoon salt. Bring to a boil over medium-high heat, and cook until potatoes are tender but firm, about 10-15 minutes (be careful not to overcook, or the potatoes will get mushy). Drain and set aside.
Cook Bacon: In a large skillet, cook diced bacon over medium heat until crispy, about 8-10 minutes. Remove bacon with a slotted spoon and set aside, leaving bacon drippings in skillet.
Sauté Onion: Add chopped onion to the skillet with bacon drippings. Cook over medium heat until onion is soft and translucent, about 3 minutes.
Make Dressing: Stir in apple cider vinegar, water, granulated sugar, mustard, 1 ½ teaspoons salt, and pepper. Cook, stirring constantly, until mixture is well combined and heated through, about 2 minutes.
Combine Ingredients: Add cooked potatoes and bacon to skillet. Gently toss to coat potatoes with dressing and heat through, about 2-3 minutes.
Add Parsley: Remove skillet from heat and gently stir in chopped parsley.
Serve: Transfer potato salad to a serving dish, garnish with chopped chives, and serve warm.

Recipe Notes:

How To Prep In Advance To Serve Later: Cook the potatoes and bacon as directed and store them separately in the fridge. When you’re ready to serve, reheat the bacon in a skillet, add the onions and dressing ingredients, then toss with the potatoes and parsley. Garnish with chives just before serving.

Refrigerator Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave in 30-second increments until warmed through. Add fresh parsley and chives after reheating.

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