Description
A comforting, warm German potato salad featuring waxy potatoes tossed in a tangy, sweet, and smoky bacon vinaigrette. This traditional recipe relies on simple ingredients to create a complex flavor profile that improves overnight.
Ingredients
- 3 lbs (1.36 kg) waxy potatoes (Yukon Gold, Red Bliss, or Fingerlings)
- 8 oz (225 g) thick-cut bacon
- ½ cup (120 ml) apple cider vinegar
- 1 medium yellow onion (approx. 150 g), finely diced
- 2–3 tbsp (30–45 g) granulated sugar
- 1 tbsp (15 g) Dijon mustard
- ¼ cup (60 ml) chicken or vegetable broth
- 2 tbsp chopped fresh flat-leaf parsley
- Salt for boiling water
Instructions
- Wash and scrub potatoes. Cut into uniform 1-inch cubes (skins can be left on). Place in a large pot, cover with cold water by an inch, and add a generous pinch of salt.
- Bring to a boil, then reduce to a steady simmer. Cook for 15-20 minutes until fork-tender but not mushy. Drain and let steam dry for a minute.
- While potatoes cook, chop bacon into ½-inch pieces. Place in a cold cast-iron skillet and turn heat to medium. Render fat for 5-7 minutes until crispy. Remove bacon with a slotted spoon, leaving the fat in the pan.
- Reduce heat to low. Add diced onion to the bacon fat and sauté for 3-4 minutes until soft and translucent.
- Add apple cider vinegar, broth, sugar, and Dijon mustard to the skillet. Whisk vigorously until sugar dissolves. Taste and adjust sweetness/acidity if needed.
- Place warm, drained potatoes in a large mixing bowl. Pour the hot vinaigrette over the potatoes and toss gently to coat.
- Add half of the crispy bacon and chopped parsley. Toss again. Taste and add salt cautiously as bacon is salty.
- Let the salad rest for 15-20 minutes to allow flavors to meld and potatoes to absorb the dressing. Serve warm or at room temperature.
Notes
[‘Use waxy potatoes (Yukon Gold, Red Bliss) to prevent mushiness; avoid Russets.’, ‘Start bacon in a cold pan to render fat evenly without burning.’, ‘Potatoes must be warm when adding the dressing to ensure proper absorption of the vinaigrette.’, ‘This salad improves in flavor after sitting overnight in the refrigerator.’, ‘Do not freeze, as potatoes become grainy and watery upon thawing.’]
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: German
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 280
- Sugar: 15
- Sodium: 450
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 3
- Protein: 6
Keywords: German potato salad, warm potato salad, bacon vinaigrette, waxy potatoes, comfort food, side dish, traditional recipe