Description
A warm, tangy, and savory German potato salad made with Yukon Gold potatoes, crispy bacon, and a vinegar-based dressing. This hearty side dish is perfect for gatherings and tastes even better the next day.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 6 slices thick-cut bacon
- 1 medium yellow onion, diced
- ½ cup apple cider vinegar
- ½ cup low-sodium chicken broth
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon dry mustard powder
- ½ teaspoon ground black pepper
- Salt to taste
- 2 tablespoons fresh parsley, chopped (optional)
- 2 tablespoons fresh chives, chopped (optional)
Instructions
- Peel and cube the potatoes into 1-inch pieces. Place in a large pot, cover with cold water by an inch, and add a generous pinch of salt.
- Bring water to a boil, then reduce to a simmer. Cook potatoes for 15-20 minutes until tender but firm. Drain in a colander and let steam dry for a few minutes.
- While potatoes cook, fry bacon in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate and reserve 2 tablespoons of bacon grease in the skillet.
- Add diced onions to the skillet with the bacon grease. Sauté over medium heat for 3-4 minutes until softened and translucent.
- Reduce heat to low. Add apple cider vinegar, chicken broth, sugar, Dijon mustard, dry mustard powder, black pepper, and a pinch of salt to the skillet. Whisk to combine and simmer for 2-3 minutes until slightly thickened.
- Add the warm potatoes to the skillet with the dressing. Toss gently to coat evenly.
- Crumble the cooked bacon and fold it into the salad. Taste and adjust seasoning with more salt or sugar if needed.
- Serve warm or at room temperature, garnished with fresh parsley or chives if desired.
Notes
Use Yukon Gold potatoes for the best texture as they hold their shape but absorb dressing well. Do not overcook the potatoes or they will fall apart. The salad tastes better the next day as flavors meld. It does not freeze well due to potato texture changes. Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of broth or water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6
- Sodium: 450
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 3
- Protein: 6
Keywords: German potato salad, Oktoberfest, warm potato salad, bacon potato salad, party sides, comfort food, vegetarian option