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Cozy German Potato Salad Recipe with Bacon and Tangy Dressing Made Easy

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A warm and comforting German potato salad featuring tender waxy potatoes, crispy bacon, and a tangy apple cider vinegar dressing with a hint of mustard. Perfect as a side dish for grilled meats or as a stand-alone snack.

Ingredients

Scale
  • 2 pounds waxy potatoes (Yukon Gold or red potatoes), cut into 1-inch chunks
  • 6 to 8 slices thick-cut bacon
  • 1 medium yellow onion, finely diced
  • 1/2 cup apple cider vinegar (120 ml)
  • 1/2 cup vegetable or chicken broth (120 ml)
  • 1 tablespoon granulated sugar
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • A handful fresh parsley, finely chopped

Instructions

  1. Wash and cut potatoes into roughly 1-inch chunks. Place them in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil and cook for 12-15 minutes until just tender when pierced with a fork. Drain and set aside.
  2. While potatoes boil, place bacon strips in a cold skillet and cook over medium heat, turning occasionally, until crispy (about 8-10 minutes). Remove bacon and drain on paper towels. Reserve the bacon fat in the skillet.
  3. Add diced onions to the bacon fat in the skillet. Cook over medium heat until translucent and soft, roughly 5 minutes, stirring often to avoid burning.
  4. Lower heat and carefully stir in apple cider vinegar, broth, sugar, and Dijon mustard into the skillet. Simmer gently for 2-3 minutes until sugar dissolves and the dressing is warm and slightly thickened. Season with salt and pepper to taste.
  5. Place the warm potatoes in a large bowl. Pour the hot dressing and onions over the potatoes and gently toss to coat.
  6. Crumble the cooked bacon and sprinkle over the top along with chopped fresh parsley. Toss lightly again to combine everything evenly.
  7. Serve warm or at room temperature. If making ahead, keep covered in the fridge and gently rewarm in a skillet with a splash of broth before serving.

Notes

Start potatoes in cold water to ensure even cooking. Do not overcook potatoes to avoid mushiness. Render bacon fat slowly over medium heat to avoid bitterness. Toss salad while warm to allow potatoes to absorb dressing. For vegetarian version, omit bacon and add smoked paprika or sautéed mushrooms. Use low-sodium broth for a reduced sodium option. Leftovers keep well for up to 3 days refrigerated and reheat gently with broth.

Nutrition

Keywords: German potato salad, bacon potato salad, tangy potato salad, warm potato salad, comfort food, easy potato salad, vinegar dressing

Find it online: https://tastypierecipes.com/cozy-german-potato-salad-recipe-with-bacon-and-tangy-dressing-made-easy/