German Potato Salad Bacon (Print)
This warm German-style mix has red potatoes, crispy bacon, plus a sweet-tangy onion dressing for a classic bite.
# Ingredients:
→ Main
01 -
3 garlic cloves, minced extra small
02 -
240 milliliters sweet onion, chopped up super fine
03 -
170 grams bacon, rough chopped
04 -
900 grams red potatoes
→ Dressing
05 -
2 tablespoons extra virgin olive oil
06 -
0.25 teaspoon ground black pepper
07 -
1 teaspoon fine salt
08 -
2 teaspoons granulated sugar
09 -
2 teaspoons Dijon mustard
10 -
60 milliliters distilled white vinegar
11 -
180 milliliters chicken broth
→ Garnish (optional)
12 -
Fresh chives, finely chopped
13 -
Fresh flat-leaf parsley, chopped as fine as possible
# Steps:
01 -
Scoop the potato mix onto your favorite plate or tray. Top everything with that crunchy bacon. If you want, dust some parsley or chives on top. Best when served while it’s still warm.
02 -
Dump the potato pieces into your skillet, then pour in the olive oil. Toss everything around gently so every bit gets coated in the warm sauce.
03 -
Now pour in the chicken broth and vinegar into your skillet. Whisk together the mustard, sugar, salt, and black pepper. Turn up the heat till it’s bubbling, drop it down low, and let it simmer for about five minutes till it thickens a bit. Turn off the heat when it’s ready.
04 -
When potatoes have cooled off, peel off the skin and chop them into chunky pieces, about 1.25 centimeters each.
05 -
At the same time, use a big skillet on medium. Drop in your bacon and cook it for about 7–8 minutes till crispy. Scoop the bacon out with a slotted spoon, but keep the fat in the pan. Toss in the onions and cook till they look soft, maybe 2–3 minutes. Throw in the garlic, cooking just 30 seconds so it gets fragrant.
06 -
Fill your big pot with red potatoes, add enough water to cover them by about 2.5 centimeters, and bring it to a boil. Let them cook till you can poke a fork through, around 15–20 minutes. Drain and let them cool for about 10–15 minutes.
# Notes:
01 -
Sticking to waxy potatoes like red or yellow helps them hold up and not fall apart after you mix in the dressing.
02 -
Using plain white vinegar gives you that signature sharp German-style bite.
03 -
Nice, thick bacon gives extra flavor and a bit of a chew—skip the thin stuff if you can.
04 -
Tastes best hot, but to make ahead, just give it a gentle reheat and splash in a little extra oil or broth to wake it up.