Description
A warm, tangy German potato salad that pairs perfectly with grilled sausages and hearty roasts, featuring crispy bacon and a vinegar-based dressing.
Ingredients
Scale
- 2 pounds (900 g) small waxy potatoes (like Yukon Gold or red potatoes), scrubbed
- 6 slices thick-cut bacon, chopped
- 1 small yellow onion, finely diced
- 1/2 cup (120 ml) low-sodium chicken or vegetable broth
- 1/4 cup (60 ml) apple cider vinegar (or white wine vinegar)
- 1 tablespoon Dijon or mild German mustard
- 1–2 teaspoons sugar (adjust to taste)
- 1/2 teaspoon kosher salt, plus more for boiling water
- 1/2 teaspoon freshly ground black pepper
- 2–3 tablespoons neutral oil (sunflower or canola) or a mix of oil and reserved bacon fat
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons chives, sliced (optional but classic)
- Optional: 1 small dill pickle, finely diced, or 1 tablespoon capers for extra tang
Instructions
- Cook the potatoes: Place unpeeled potatoes in a pot, cover with cold water, and add salt. Bring to a simmer and cook until tender, about 15–20 minutes.
- Drain and steam-dry: After cooking, drain the potatoes and leave uncovered for 5 minutes.
- Cook the bacon: In a large skillet, cook the bacon over medium heat until crisp. Remove bacon, leaving 1–2 tablespoons of fat.
- Sauté the onion: Add diced onion to bacon fat and cook for 3–4 minutes until translucent.
- Build the dressing: Add broth and vinegar to the skillet, whisk in mustard, sugar, salt, and pepper. Simmer for 1–2 minutes.
- Slice the potatoes: Peel if desired and slice into 1/4-inch rounds.
- Combine and soak: Place potatoes in a bowl, pour hot dressing over, and toss gently.
- Add fat for body: Stir in neutral oil and fold in bacon, parsley, and chives.
- Rest and taste: Allow to sit for 10–15 minutes. Adjust seasoning to taste.
- Serve warm: Serve at room temperature or warm, loosening with broth if needed.
Notes
For a twist, try using different herbs like dill or basil. Adjust the acidity of the dressing to your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling, Sautéing
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
Keywords: German potato salad, tangy salad, barbecue side dish, warm potato salad