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German Potato Salad Recipe

German · Side dish · 40 min total

A warm, tangy potato salad with bacon and onions, perfect for picnics and barbecues.

Ingredients

• 2 pounds Yukon Gold potatoes (about 6 medium)
• 6 slices bacon
• 1 medium yellow onion, finely chopped
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Drain and let cool slightly. Peel if desired, then slice into 1/4-inch rounds.
2. While potatoes cook, cook bacon in a large skillet over medium heat until crisp. Transfer bacon to paper towels to drain, reserving 2 tablespoons of drippings in the skillet.
3. Add chopped onion to the skillet with bacon drippings and cook over medium heat until softened, about 3-4 minutes.
4. Stir in apple cider vinegar, water, sugar, salt, and pepper. Bring to a simmer, scraping up any browned bits. Cook for 1 minute.
5. Add sliced potatoes to the skillet and gently toss to coat with the dressing. Crumble bacon over the top and stir gently.
6. Remove from heat and let stand for 10 minutes to allow flavors to meld. Sprinkle with parsley before serving. Serve warm or at room temperature.

Tips

• For best flavor, serve warm or at room temperature, not cold.
• Store leftovers in the refrigerator for up to 3 days; reheat gently before serving.
• Use waxy potatoes like Yukon Gold to hold their shape.

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