German Potato Salad
This warm German potato salad is a delightful twist on the traditional version, featuring tender potatoes, crispy bacon, and a tangy vinaigrette. It’s perfect as a side dish for barbecues, picnics, or family dinners.
Equipment
- 1 large pot
- 1 frying pan
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 serving spoon
Ingredients
- 2 pounds new potatoes
- 4 slices bacon
- 1 medium onion, diced
- ⅓ cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons sugar Adjust based on taste preference.
- ¼ cup vegetable oil
- to taste salt
- to taste pepper
- ¼ cup fresh parsley, chopped
Instructions
- Wash the new potatoes and place them in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil and simmer until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- While the potatoes are cooking, cook the bacon in a frying pan over medium heat until crispy, about 5-7 minutes. Remove the bacon and place it on a paper towel to drain, reserving about 2 tablespoons of bacon grease in the pan.
- In the same pan with the reserved bacon grease, add the diced onion and sauté until translucent, about 5 minutes.
- In a mixing bowl, whisk together the apple cider vinegar, Dijon mustard, sugar, and vegetable oil. Add the sautéed onions and mix until well combined.
- Cut the cooled potatoes into bite-sized pieces and place them in a large mixing bowl. Pour the vinaigrette mixture over the potatoes and toss gently to combine.
- Crumble the cooked bacon over the potato salad, season with salt and pepper to taste, and sprinkle with fresh parsley. Serve warm or at room temperature.
Notes
You can adjust the amount of sugar based on your taste preference; some may prefer a sweeter balance.
For a vegetarian version, omit the bacon and substitute with smoked paprika for a similar flavor profile.
This salad can be made a few hours in advance and served at room temperature.