Description
This classic German Potato Salad features tender red or Yukon gold potatoes tossed in a tangy dressing of apple cider vinegar, Dijon mustard, and sugar, combined with crispy bacon and sautéed onions. Served warm or at room temperature, this traditional side dish balances hearty and bright flavors perfect for any meal.
Ingredients
Scale
Potatoes
- 2 pounds red or Yukon gold potatoes, peeled and cut into 1-inch pieces
Bacon and Vegetables
- 6 slices bacon, diced
- 1 medium onion, finely chopped
Dressing
- 1/4 cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Boil the Potatoes: Place the peeled and chopped potatoes in a large pot and cover with water. Bring to a boil over high heat and cook for 10-12 minutes, until the potatoes are tender but still hold their shape. Drain the potatoes and set aside.
- Cook the Bacon: In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the bacon drippings in the skillet.
- Sauté the Onions: Add the finely chopped onion to the skillet with the bacon drippings. Sauté for 2-3 minutes until the onions are softened and translucent.
- Prepare the Dressing: Stir in the apple cider vinegar, granulated sugar, Dijon mustard, salt, and black pepper into the skillet with the onions. Cook the mixture for 1-2 minutes until it is warm and well combined.
- Toss Potatoes in Dressing: Add the cooked potatoes back into the skillet and gently toss them to coat evenly with the warm dressing.
- Add Bacon and Parsley: Return the crispy bacon to the skillet and stir in the chopped fresh parsley to distribute evenly throughout the salad.
- Serve: Serve the potato salad warm or at room temperature. It can also be refrigerated for up to 2 days and gently reheated before serving.
Notes
- For extra tanginess, add an additional tablespoon of apple cider vinegar to the dressing.
- Red potatoes are preferred as they hold their shape better, but Yukon gold potatoes provide a creamy texture and work well too.
- This salad is best served warm but can be refrigerated for up to 2 days. Reheat gently before serving.
