Description
German Potato Salad is a warm, tangy, and savory side dish made with red potatoes, crispy bacon, and a flavorful vinegar-based dressing. Unlike the creamy American version, this one is served warm and packs a punch of flavor with its bacon vinaigrette. It’s perfect alongside bratwurst, grilled meats, or even on its own!
Ingredients
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2 pounds red potatoes, scrubbed and diced
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6 slices bacon, chopped
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1 small yellow onion, finely diced
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1/4 cup white vinegar (or apple cider vinegar)
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2 tablespoons water
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3 tablespoons sugar
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1 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon fresh parsley, chopped (optional)
Instructions
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Cook Potatoes:
Place diced potatoes in a large pot, cover with water, and bring to a boil. Add a pinch of salt. Boil for 10–15 minutes, or until fork tender. Drain and set aside. -
Cook Bacon:
In a large skillet over medium heat, cook chopped bacon until crispy. Transfer bacon to a paper towel-lined plate, keeping the bacon drippings in the skillet. -
Sauté Onion:
Add diced onion to the bacon drippings and cook over medium heat until soft and translucent, about 3–4 minutes. -
Make Dressing:
Add vinegar, water, sugar, salt, and pepper to the skillet. Stir and simmer for 2 minutes, until sugar is dissolved. -
Combine:
Gently fold in the cooked potatoes and bacon. Stir until everything is coated and heated through, about 2–3 minutes. -
Serve:
Serve warm, garnished with chopped parsley if desired.
Notes
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You can peel the potatoes if you prefer, but leaving the skin on adds texture and nutrients.
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Apple cider vinegar gives a slightly sweeter, milder taste if white vinegar is too sharp.
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Leftovers can be refrigerated and reheated gently on the stovetop.