German Bacon Potato Salad

• Small waxy potatoes: choose Yukon Gold or Red since they keep their shape and give a creamy bite
• One medium onion: finely chopped for gentle sweetness and depth always check for tight skins for freshness
• Bacon: for that iconic smoky crisp note buy thick-cut if you can for bigger flavor
• Fresh parsley: chopped to brighten the salad go for flat leaf parsley for the best taste
• Salt and pepper: for balancing and flavor use flaky sea salt for a savory boost
• Chicken broth or vegetable broth: this adds body to the dressing opt for low sodium if you control seasoning
• Apple cider vinegar: it creates that classic tang I look for a raw unfiltered version for deeper flavor
• Dijon mustard: sharpens everything up and ties the dressing together choose a smooth Dijon
• Sugar: just enough to mellow the acidity a little use organic if available
• Olive oil: to give richness and help the dressing cling to the potatoes go for a robust extra virgin
• Salt and black pepper: to round out the dressing grind pepper fresh for the best kick

Step-by-Step Instructions

Cook the Potatoes:

Place scrubbed unpeeled potatoes cut into bite-sized pieces in a large pot with cold salted water. Bring to a boil then simmer gently for about ten to twelve minutes until just fork tender not mushy. Drain and let them cool slightly. This step gives you perfectly cooked tender potatoes that hold their shape in the salad

Crisp the Bacon:

Lay bacon slices in a large skillet and cook over medium heat until golden and crisp about five to seven minutes. Set the bacon on paper towels to drain reserving about one tablespoon of bacon fat in the skillet. Once cooled crumble the bacon into small pieces. The bacon fat is flavor gold it is worth saving for the next step

Make the Dressing:

Add finely chopped onion to the reserved bacon fat. Cook gently for three to four minutes until soft and translucent. In another bowl whisk together chicken broth apple cider vinegar Dijon mustard sugar olive oil salt and black pepper. Pour this into the skillet stir with onions and bring to a simmer for three to four minutes until everything smells amazing and the dressing thickens a bit. This builds a rich tangy base for the salad

Combine the Salad:

With the potatoes still a bit warm tip them into a big bowl. Pour the hot onion dressing right over and gently fold everything together so the spuds soak up the flavors. Add the crumbled bacon and chopped parsley toss gently. Taste and season further if needed. Warm potatoes will pull in every bit of the dressing

Serve Warm or at Room Temperature:

Dish up right away while still warm or let the salad sit for ten to fifteen minutes to deepen flavors. Finish with a little extra parsley or chives for a fresh punch. This salad is forgiving and tasty at any temperature

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I always look forward to the smell of onions softening in bacon fat it reminds me of my grandmother cooking this recipe when I was a kid She used to sneak me the crispiest bacon bits while the salad was still coming together

Storage Tips

German potato salad can be cooled completely and stored in an airtight container in the fridge for up to three days. Warm gently on the stovetop or let it return to room temperature before serving.

Ingredient Substitutions

No bacon Try smoky tempeh strips or sautéed mushrooms for a vegetarian spin. Red onions swap in for yellow for a bit more color and bite. If you are out of apple cider vinegar white wine vinegar works in a pinch.

Serving Suggestions

Pair with roast sausages grilled chicken or tangy sauerkraut for a German-inspired meal. I also love scooping leftovers into a lunch wrap with leafy greens.

Cultural Context

German potato salad is typically dressed warm with vinaigrette instead of mayonnaise a tradition from southern Germany. Its tangy smoky profile stands in contrast to classic American creamy styles and is beloved at festive tables and biergartens.

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Recipe FAQs

→ Why use waxy potatoes?

Waxy potatoes like Yukon Gold hold their shape after cooking, preventing mushiness and giving a pleasant, creamy texture in salads.

→ Can I make this vegetarian?

Yes, substitute vegetable broth for chicken broth and omit bacon, or use a vegetarian bacon alternative for added flavor.

→ Is the salad best served hot or cold?

It's traditionally served warm or at room temperature, allowing the potatoes to better absorb the flavorful dressing.

→ How long does it keep?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently for best results.

→ What can I add for extra flavor?

Try adding sliced chives, a touch of smoked paprika, or extra herbs like dill or tarragon for a fresh twist.