German Bacon Potato Salad (Printable Version)
Hearty potatoes with bacon and tangy mustard dressing for a flavorful, versatile side served warm or at room temp.
# What You'll Need:
→ Salad
01 -
900 g small waxy potatoes (Yukon Gold or Red), scrubbed, skins on, cut into 2.5 cm pieces
02 -
1 medium onion, finely chopped
03 -
4 slices bacon
04 -
2 tablespoons fresh parsley, chopped
05 -
Salt, to taste
06 -
Black pepper, to taste
→ Dressing
07 -
240 ml chicken broth (or vegetable broth for vegetarian version)
08 -
120 ml apple cider vinegar
09 -
2 tablespoons Dijon mustard
10 -
1 tablespoon sugar
11 -
2 tablespoons olive oil
12 -
1 teaspoon salt
13 -
0.5 teaspoon black pepper
# Steps to Follow:
01 -
Place the prepared potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10–12 minutes, or until the potatoes are fork-tender yet hold their shape. Drain and allow to cool slightly.
02 -
In a large skillet, cook the bacon slices over medium heat for 5–7 minutes until crisp. Remove to a paper towel-lined plate to drain, then crumble into small pieces when cooled. Reserve 1 tablespoon of bacon drippings in the skillet.
03 -
Add the finely chopped onion to the reserved bacon drippings in the skillet. Sauté over medium heat for 3–4 minutes until translucent and softened.
04 -
In a bowl, whisk together chicken broth, apple cider vinegar, Dijon mustard, sugar, olive oil, salt, and black pepper. Pour the dressing over the sautéed onions in the skillet and stir well. Bring to a gentle simmer for 3–4 minutes, allowing the flavors to combine and the dressing to slightly thicken.
05 -
Transfer the warm, drained potatoes to a large mixing bowl. Pour the hot onion dressing over the potatoes and gently toss to coat. Add the crumbled bacon and fresh parsley, folding carefully to combine. Taste and adjust salt and pepper as needed.
06 -
Serve the salad warm or at room temperature, garnished with additional chopped parsley if desired. Allow to rest for 10–15 minutes to deepen the flavors before serving, if time permits.
# Additional Notes:
01 -
For a vegetarian option, substitute vegetable broth for chicken broth and omit bacon or use vegetarian bacon alternatives.
02 -
It is important to dress the potatoes while they are warm so they absorb the full flavor of the dressing.