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German Potato Salad

A close-up of a bowl filled with hearty German potato salad, featuring tender potatoes, crispy bacon bits, and fresh parsley.
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A warm, vinegar-based potato salad with bacon, perfect as a side dish for German-inspired meals.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 6 slices bacon, chopped
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon Dijon mustard
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste

Instructions

  1. Place potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
  2. While potatoes cook, fry the bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of bacon drippings in the skillet.
  3. Add the chopped onion to the skillet with the bacon drippings and cook until softened, about 5 minutes.
  4. Whisk in the apple cider vinegar, sugar, and Dijon mustard. Bring to a simmer and cook for 2 minutes, stirring.
  5. Add the drained potatoes to the skillet. Gently toss to coat with the dressing.
  6. Add the cooked bacon and chopped parsley. Season with salt and pepper to taste. Toss gently to combine.
  7. Serve warm.

Notes

  • For a different flavor, you can use white wine vinegar instead of apple cider vinegar.
  • If you prefer a less tangy salad, reduce the amount of vinegar slightly.
  • This salad is best served the day it is made.

Nutrition

Find it online: https://carlacooking.com/german-potato-salad-recipe/