{"id":10420,"date":"2026-06-20T19:40:59","date_gmt":"2026-06-20T19:40:59","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10420"},"modified":"2026-06-20T19:41:04","modified_gmt":"2026-06-20T19:41:04","slug":"old-fashioned-german-potato-salad","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/old-fashioned-german-potato-salad\/","title":{"rendered":"Old-Fashioned German Potato Salad"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Old-Fashioned German Potato Salad<\/span><\/h2>\n
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This old-fashioned\u00a0German Potato Salad recipe<\/strong>\u00a0has quickly stolen our family\u2019s 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\u2019s delicious served warm for a holiday meal, but can also be chilled for a summer BBQ or July 4th celebration.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span><\/div>\n\n
Author: <\/span>London Brazil – Evolving Table<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> lb<\/span> red potatoes <\/span> (about 6-8 potatoes)<\/span><\/li>
  • 6<\/span> oz<\/span> bacon<\/span> coarsely chopped<\/span><\/li>
  • 1<\/span> cup<\/span> sweet onion finely chopped<\/span><\/li>
  • 3<\/span> cloves<\/span> garlic <\/span> finely minced<\/span><\/li>
  • \u00be<\/span> cup<\/span> chicken broth<\/span><\/li>
  • \u00bc<\/span> cup<\/span> distilled white vinegar<\/span><\/li>
  • 2<\/span> tsp<\/span> Dijon mustard <\/span> NOT yellow!<\/span><\/li>
  • 2<\/span> tsp<\/span> sugar<\/span><\/li>
  • 1<\/span> tsp<\/span> salt<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> black pepper<\/span><\/li>
  • 2<\/span> Tbsp<\/span> olive oil<\/span><\/li>
  • Flat-leaf parsley and chives finely chopped<\/span> (optional)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • 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.<\/span>
      <\/div>2 pounds red potatoes<\/em><\/span><\/div><\/li>
    • 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.<\/span>
      <\/div>6 ounces bacon, 1 cup sweet onion, 3 garlic cloves<\/em><\/span><\/div><\/li>
    • Peel the potatoes and cut them into \u00bd-inch chunks.<\/div><\/li>
    • 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.<\/span>
      <\/div>\u00be cup chicken broth, \u00bc cup distilled white vinegar, 2 teaspoons Dijon mustard, 2 teaspoons sugar, 1 teaspoon salt, \u00bc teaspoon black pepper<\/em><\/span><\/div><\/li>
    • 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.<\/span>
      <\/div>2 tablespoons olive oil, Flat-leaf parsley and chives<\/em><\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      \n
      \n
        \n
      • Potatoes:<\/strong>\u00a0Waxy varieties, like red or yellow potatoes, are key. They hold their shape best and won\u2019t fall apart when mixed with the sauce.<\/li>\n
      • Vinegar:<\/strong>\u00a0Distilled white vinegar gives you that classic tangy flavor that sets German potato salad apart. Don\u2019t swap it out unless you\u2019re okay with changing the vibe!<\/li>\n
      • Bacon:<\/strong>\u00a0A good quality, thick-cut bacon adds a ton of flavor here. Cook it until\u00a0crispy<\/em>\u2014you want those salty bites to pop against the creamy potatoes.<\/li>\n
      • Serving Tip:<\/strong>\u00a0For 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.<\/li>\n<\/ul>\n<\/div>\n<\/div><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":10417,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":"","jetpack_post_was_ever_published":false},"categories":[133,817,697],"tags":[],"class_list":["post-10420","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salad","category-german","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/06\/image_2026-06-20_152801628.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10420","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=10420"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10420\/revisions"}],"predecessor-version":[{"id":10422,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10420\/revisions\/10422"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/10417"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=10420"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=10420"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=10420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}