Description
Warm German Potato Salad is a classic side dish featuring tender red potatoes tossed in a tangy, sweet, and savory dressing made from apple cider vinegar, Dijon mustard, and crispy bacon. Enhanced with sautéed onions and fresh parsley, this salad is served warm, making it a perfect accompaniment to hearty meals or festive gatherings.
Ingredients
Scale
Potatoes
- 2 pounds red potatoes, halved or quartered
Bacon and Onions
- 6 slices thick-cut bacon, chopped
- ½ cup yellow onion, finely chopped
Dressing
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Potatoes: Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat. Cook the potatoes until they are tender when pierced with a fork, approximately 12–15 minutes. Drain the water and set the potatoes aside.
- Cook the Bacon: In a large skillet, cook the chopped bacon over medium heat until crispy. Once cooked, transfer the bacon to a paper towel–lined plate to drain, leaving about 2 tablespoons of bacon fat in the pan.
- Sauté the Onions: Add the finely chopped onion to the skillet with the reserved bacon fat. Sauté over medium heat until the onions are softened, about 3–4 minutes.
- Prepare the Dressing: Stir in the apple cider vinegar, Dijon mustard, sugar, salt, and black pepper into the skillet with the onions. Scrape up any browned bits from the pan bottom for added flavor. Let the mixture simmer for 1–2 minutes, then remove the skillet from heat.
- Toss the Salad: Return the warm potatoes and cooked bacon to the skillet. Gently toss everything to coat the potatoes in the warm, flavorful dressing evenly.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the salad and serve immediately while still warm for best taste and texture.
Notes
- This salad is best served warm or at room temperature to enhance its flavors.
- For a vegetarian version, omit the bacon and sauté the onions in olive oil instead.
- Adding sliced green onions or chives can provide extra depth and freshness to the salad.
