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Authentic German Potato Salad

A close-up bowl of warm German potato salad, featuring tender potatoes, crispy bacon bits, and fresh parsley.
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A classic warm German potato salad featuring crispy bacon and a tangy vinegar dressing, perfect for Oktoberfest or any gathering.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 6 slices bacon, chopped
  • 1 cup thinly sliced yellow onion
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
  2. While potatoes are boiling, cook the chopped bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of bacon drippings in the skillet.
  3. Add the sliced onion to the skillet with bacon drippings and cook until softened, about 5 minutes.
  4. In a small bowl, whisk together the apple cider vinegar, water, sugar, Dijon mustard, salt, and pepper.
  5. Pour the vinegar mixture into the skillet with the onions. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
  6. Add the cooked potatoes to the skillet. Gently toss to coat the potatoes with the dressing.
  7. Stir in the cooked bacon bits and chopped parsley.
  8. Serve warm.

Notes

  • For a different flavor, try using red wine vinegar instead of apple cider vinegar.
  • If you prefer a less tangy salad, reduce the amount of vinegar slightly.
  • This salad is best served immediately after preparation.

Nutrition

Find it online: https://recipestokeep.com/german-potato-salad/