German Potato Salad

This warm and tangy German potato salad recipe is made with tender baby potatoes, crispy bacon, and a flavorful mustard dressing. Perfect for BBQs, picnics, and family gatherings, this authentic side dish combines classic German flavors with simple preparation. Learn tips, variations, and serving ideas to make this crowd-pleasing dish a favorite at your next meal!

Ingredients

• 2 pounds baby potatoes
• 1/2 pound bacon
• 1 medium yellow onion, finely chopped
• 1/3 cup apple cider vinegar
• 1 tablespoon granulated sugar
• 2 tablespoons brown sugar
• 2 1/2 tablespoons Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons minced chives, for garnish

Instructions

1. Cook the Potatoes: Place the potatoes in a large pot of lightly salted water. Bring to a boil over medium-high heat and cook for 13 to 15 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and run them under cold water until cool enough to handle. Transfer to a cutting board and slice into 1/4-inch rounds. Set aside.
2. Prepare the Bacon: In a large skillet over medium-high heat, cook the bacon until crispy, about 6 minutes. Transfer the cooked bacon to a paper towel-lined plate to cool slightly. Chop into small pieces. Drain half of the bacon grease from the skillet, leaving the remainder in the pan.
3. Sauté the Onion: Return the skillet to medium heat and add the chopped onion. Cook, stirring occasionally, until translucent, about 5 minutes.
4. Make the Dressing: In a measuring cup, combine the apple cider vinegar, granulated sugar, brown sugar, Dijon mustard, salt, and black pepper. Stir until well mixed. Pour the mixture into the skillet with the onions and cook, stirring occasionally, for 3 minutes, or until the dressing is bubbling and slightly thickened.
5. Combine Salad Ingredients: Add 1/4 cup of the chopped bacon and the sliced potatoes to the skillet. Toss gently to coat the potatoes in the dressing. Cook for 1 minute to warm through.
6. Serve: Transfer the potato salad to a serving dish. Sprinkle the top with the remaining crumbled bacon and garnish with minced chives. Serve warm.

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Why You’ll Love This Recipe

• Authentic Flavor: Combines tender potatoes, smoky bacon, and a tangy-sweet dressing for a classic German dish.
• Easy to Prepare: Straightforward steps make this recipe approachable for cooks of all levels.
• Perfect for Gatherings: This warm potato salad is a crowd-pleaser for barbecues, picnics, and potlucks.

Tips

• Use baby potatoes for a consistent size and creamy texture.
• Don’t overcook the potatoes; they should hold their shape when sliced.
• For extra flavor, save a bit more bacon grease to cook the onions.

Variations and Substitutions

• Potatoes: Swap baby potatoes with Yukon Gold or red potatoes.
• Sweeteners: Adjust the sweetness by using honey or maple syrup instead of sugar.
• Add-ins: Include diced pickles, celery, or fresh parsley for added texture and flavor.
• Vegetarian Option: Replace bacon with smoked tempeh or omit entirely and use olive oil for the dressing.

FAQs

Can I make this potato salad ahead of time?
Yes, prepare the salad up to the final step and refrigerate. Reheat gently before serving and garnish with fresh chives.

What’s the best way to store leftovers?
Store leftover salad in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.

Can I use a different vinegar?
White wine vinegar or rice vinegar can be used, but the flavor profile will vary slightly.

Serving and Suggestions

• Serve warm as a side dish with grilled bratwurst, pork chops, or roasted chicken.
• Pair with a crisp, cold beer or a refreshing lemonade for a complete meal.
• Sprinkle with extra fresh herbs like parsley or dill for an elevated presentation.