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German Potato Salad
nibbleboard.com/recipes/german-potato-salad
Ingredients
Ingredients
- 2 pounds red potatoes
- 1 tsp salt (for boiling water)
- 12 oz bacon (about 10-12 slices)
- 1/4 red onion, thinly sliced
- 1/3 cup apple cider vinegar
- 1-2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 3 cloves garlic
- 1/2 tsp salt (for dressing)
- 1/2 tsp freshly ground black pepper
- 1/2 cup chopped fresh parsley
Garnish
- 2 green onions, thinly sliced (optional)
Instructions
- Place potatoes in a large pot and cover with cold water. Add 1 teaspoon salt, bring to a boil, then reduce heat and simmer until fork-tender but not falling apart, about 15-20 minutes.
- While potatoes cook, cut bacon into 1-inch pieces using kitchen shears directly into a large cold skillet. Turn heat to medium and cook, stirring occasionally, until crispy and golden brown, about 8-10 minutes.
- Transfer crispy bacon to a paper towel-lined plate using a slotted spoon. Leave the rendered bacon fat in the skillet.
- Add sliced red onion to the bacon fat and cook over medium heat until softened, about 3 minutes.
- Add apple cider vinegar, sugar, Dijon mustard, minced garlic, salt, and pepper to the skillet. Bring to a simmer and stir for 2 minutes until sugar dissolves and the dressing is fragrant.
- Drain potatoes and let them cool just enough to handle. Slice into 1/4-inch thick rounds while still warm.
- Add warm sliced potatoes to the skillet with the hot dressing. Gently toss using two spatulas until every slice is coated and the dressing is absorbed, about 1 minute.
- Fold in crispy bacon pieces and chopped parsley. Taste and adjust salt and vinegar if needed.
- Transfer to a serving dish, top with sliced green onions if using, and serve warm.
Nutrition per Serving
453Calories
25gProtein
33gCarbs
24gFat
Chef Tips
- Start your potatoes in cold water — this ensures they cook evenly from the outside in, so you don't end up with mushy edges and raw centers.
- Slice the potatoes while they're still warm. Warm potatoes absorb the tangy dressing like a sponge, which is the whole secret to this dish.
- Adjust the sugar to your taste. Start with 1 tablespoon and add more if you prefer a sweeter balance against the vinegar.
- Swap parsley for fresh dill if you prefer — it's equally traditional and adds a slightly different herbaceous flavor.
- This salad is best served within 2 hours. If making ahead, gently rewarm in a skillet with a splash of vinegar to refresh the dressing.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.