Authentic German Potato Salad with Bacon
Yukon Gold potatoes boiled until just tender, then tossed warm with crispy bacon, onion, and a tangy dressing of apple cider vinegar, mustard, and a little sugar cooked in the bacon drippings. Served warm, with no mayonnaise. About 55 minutes, serves 6.
Servings: 6 servings
Calories: 294kcal
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
Optional Garnish:
- Finely chopped chives
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 (12-inch) 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.
Video
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.
Nutrition
Calories: 294kcal | Carbohydrates: 46g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 1390mg | Potassium: 1046mg | Fiber: 5g | Sugar: 7g | Vitamin A: 128IU | Vitamin C: 48mg | Calcium: 39mg | Iron: 2mg