Old-Fashioned German Potato Salad
This old-fashioned German Potato Salad recipe has quickly stolen our family’s hearts! Cubed red potatoes soak up a sweet and tangy bacon vinegar dressing, and then gets topped with crispy bacon bits for an extra salty crunch. It’s delicious served warm for a holiday meal, but can also be chilled for a summer BBQ or July 4th celebration.
Servings: 8
Ingredients
- 2 lb red potatoes (about 6-8 potatoes)
- 6 oz bacon coarsely chopped
- 1 cup sweet onion finely chopped
- 3 cloves garlic finely minced
- ¾ cup chicken broth
- ¼ cup distilled white vinegar
- 2 tsp Dijon mustard NOT yellow!
- 2 tsp sugar
- 1 tsp salt
- ¼ tsp black pepper
- 2 Tbsp olive oil
- Flat-leaf parsley and chives finely chopped (optional)
Instructions
- Add potatoes to a large pot and cover with one inch of water. Boil for 15-20 minutes, or until fork tender. Drain and set aside to cool.2 pounds red potatoes
- Meanwhile, cook bacon in a large skillet over medium heat for 7-8 minutes. Remove the bacon from the skillet using a slotted spoon, leaving the drippings in the skillet. Keep the skillet on medium heat and add the chopped onion. Cook until tender, about 2-3 minutes, stirring often. Add the garlic and continue cooking for an additional 30 seconds, or until the garlic becomes fragrant.6 ounces bacon, 1 cup sweet onion, 3 garlic cloves
- Peel the potatoes and cut them into ½-inch chunks.
- Pour in the broth and vinegar and add the mustard, sugar, salt, and pepper. Whisk until well combined. Bring the sauce to a boil and then reduce heat to low. Simmer for 5 minutes, or until the liquid has reduced by half. Remove from heat.¾ cup chicken broth, ¼ cup distilled white vinegar, 2 teaspoons Dijon mustard, 2 teaspoons sugar, 1 teaspoon salt, ¼ teaspoon black pepper
- Add the potatoes to the vinegar mixture along with the oil and toss until they are completely coated. Transfer the potatoes to a serving platter. Finely chop the cooked bacon and then sprinkle it over the potatoes along with fresh parsley or chives, if desired.2 tablespoons olive oil, Flat-leaf parsley and chives
Notes
- Potatoes: Waxy varieties, like red or yellow potatoes, are key. They hold their shape best and won’t fall apart when mixed with the sauce.
- Vinegar: Distilled white vinegar gives you that classic tangy flavor that sets German potato salad apart. Don’t swap it out unless you’re okay with changing the vibe!
- Bacon: A good quality, thick-cut bacon adds a ton of flavor here. Cook it until crispy—you want those salty bites to pop against the creamy potatoes.
- Serving Tip: For the best texture and flavor, serve it warm! If making ahead, reheat gently and stir in a little oil or broth before serving to freshen it up.
