Print

Classic German Potato Salad with Warm Bacon Vinaigrette

German potato salad - featured image
Print Recipe

A traditional German potato salad featuring waxy Yukon Gold potatoes tossed in a warm, tangy vinaigrette made with crispy bacon, apple cider vinegar, and mustard, served without mayonnaise.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, scrubbed clean and cut into half-inch cubes
  • 1 tablespoon kosher salt (for boiling water)
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, finely diced
  • 1/2 cup apple cider vinegar
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons granulated sugar
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • Fresh chopped parsley or chives (optional, for garnish)

Instructions

  1. Place potato cubes in a large pot, cover with cold water by an inch, add 1 tablespoon kosher salt, and bring to a boil. Reduce to a simmer and cook for 10-12 minutes until fork-tender but not mushy.
  2. Drain the potatoes immediately and transfer them to a large mixing bowl. Do not rinse; keep them warm.
  3. While potatoes cook, heat a medium skillet over medium heat. Add chopped bacon and cook slowly for 8-10 minutes until crispy and fat is rendered.
  4. Remove bacon with a slotted spoon and set aside on paper towels, leaving the fat in the pan.
  5. Reduce heat to medium-low. Add diced onions to the bacon fat and sauté for 5-7 minutes until soft and translucent.
  6. Carefully pour in apple cider vinegar, chicken broth, sugar, mustard, salt, and pepper. Whisk vigorously.
  7. Simmer the vinaigrette for 2-3 minutes until the sugar dissolves and the mixture thickens slightly.
  8. Pour the warm vinaigrette over the warm potatoes. Toss gently to coat every cube.
  9. Stir in the crispy bacon.
  10. Let the salad sit for 15-20 minutes to allow flavors to meld before serving at room temperature or slightly warm.

Notes

Use waxy potatoes like Yukon Golds to prevent mushiness. Keep potatoes warm when adding the dressing to help them absorb the flavors. The vinaigrette should taste slightly too salty and sour before mixing with potatoes. Can be made ahead and stored in the fridge for up to 3-4 days; flavors improve overnight.

Nutrition

Keywords: German potato salad, warm potato salad, bacon vinaigrette, side dish, comfort food, gluten-free, dairy-free, waxy potatoes, apple cider vinegar

Find it online: https://lindabake.com/classic-german-potato-salad-with-warm-bacon-vinaigrette/