Original Post: https://www.evolvingtable.com/german-potato-salad/
Old-Fashioned German Potato Salad Recipe
This old-fashioned German Potato Salad recipe has quickly stolen our family's hearts! Cubed potatoes soak up a sweet and tangy bacon drippings and vinegar dressing, topped with crispy bacon bits for incredible texture.
Servings: 8 servings
Ingredients
- 2 pounds red potatoes
- 6 ounces bacon coarsely chopped
- 1 cup sweet onion finely chopped
- 3 garlic cloves finely minced
- ¾ cup chicken broth
- ¼ cup distilled white vinegar
- 2 teaspoons Dijon mustard NOT yellow!
- 2 teaspoons sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons 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 , until fork tender, about 15-20 minutes. Drain and set aside to cool, 10-15 minutes.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
Video
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.
Nutrition
Calories: 219kcal | Carbohydrates: 22g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 496mg | Potassium: 600mg | Fiber: 2g | Sugar: 4g | Vitamin A: 18IU | Vitamin C: 12mg | Calcium: 22mg | Iron: 1mg
