Easy German Potato Salad
Warm and tangy German potato salad with crispy bacon, mustard-vinegar dressing, and fresh parsley—perfect as a hearty side or on its own.
Equipment
- 1 large pot for boiling potatoes
- 1 large skillet for cooking bacon and onion
- 1 slotted spoon to remove bacon
Ingredients
- 3 to 4 pounds Yukon gold or red potatoes boiled and sliced
- 6 to 8 slices bacon chopped
- 1 small onion finely chopped
- 3 tablespoons white vinegar
- 2 tablespoons Dijon or yellow mustard
- 1 tablespoon sugar optional
- ½ cup chicken or vegetable broth
- Salt and freshly ground black pepper to taste
- 2 to 3 tablespoons fresh parsley chopped
Instructions
- Boil whole potatoes in salted water until just tender, then drain and let cool slightly.
- Slice the potatoes into rounds or bite-sized pieces.
- Cook chopped bacon in a large skillet over medium heat until crispy, then remove with a slotted spoon and set aside.
- In the same skillet with bacon fat, sauté chopped onion until soft and translucent.
- Add vinegar, mustard, sugar (if using), and broth to the skillet and bring to a gentle simmer, scraping up browned bits from the pan.
- Return warm potatoes and cooked bacon to the skillet and gently toss to coat with the warm dressing.
- Season with salt and freshly ground black pepper to taste.
- Sprinkle with chopped parsley and serve warm or at room temperature.
Notes
- Use waxy potatoes to maintain shape after boiling.
- Soak raw onion slices in cold water to reduce sharpness.
- Adjust mustard for desired tanginess.
- Serve with sausages or grilled meats for best pairing.