Why I’ll Love This Recipe
I love that this potato salad is served warm for a comforting and satisfying side dish.
I enjoy the tangy vinegar dressing that perfectly balances the savory flavors.
I appreciate that it uses simple, everyday ingredients.
I like that it pairs well with grilled meats, sausages, and roasted chicken.
I find that the flavors become even better after the potatoes absorb the warm dressing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- baby potatoes or Yukon Gold potatoes
- bacon, chopped
- yellow onion, finely chopped
- garlic, minced
- apple cider vinegar
- Dijon mustard
- granulated sugar
- chicken broth
- olive oil or bacon drippings
- salt
- black pepper
- fresh parsley, chopped
Directions
- I wash the potatoes and cook them in salted boiling water until they are fork-tender.
- I drain the potatoes and let them cool slightly before slicing them into bite-sized pieces.
- I cook the chopped bacon in a large skillet until it becomes crispy, then transfer it to a plate while reserving a little of the bacon drippings.
- I cook the chopped onion in the bacon drippings until it becomes soft, then stir in the garlic.
- I whisk in the apple cider vinegar, Dijon mustard, sugar, and chicken broth, allowing the dressing to simmer for a few minutes.
- I add the sliced potatoes to the skillet and gently toss them until they are evenly coated with the warm dressing.
- I stir the crispy bacon back into the salad and season with salt and black pepper.
- I sprinkle fresh parsley over the top and serve the potato salad warm.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
I sometimes add sliced celery for extra crunch.
I enjoy mixing chopped dill or chives into the salad for additional freshness.
I like adding sliced hard-boiled eggs for a heartier version.
I occasionally use whole grain mustard instead of Dijon for a bolder flavor.
I sometimes include sautéed mushrooms for an earthy twist.
Storage/Reheating
I store leftover potato salad in an airtight container in the refrigerator for up to 4 days.
I reheat it gently in a skillet over low heat or in the microwave until warmed through.
I add a small splash of chicken broth or vinegar while reheating if the potatoes seem a little dry.
I do not recommend freezing this salad because the potatoes can become grainy after thawing.
FAQs
What potatoes work best for German potato salad?
I prefer Yukon Gold or baby potatoes because they hold their shape well while remaining tender and creamy.
Can I make this potato salad ahead of time?
Yes. I prepare it a few hours ahead and gently reheat it before serving so the flavors blend together beautifully.
Can I make this recipe without bacon?
Yes. I leave out the bacon and use olive oil instead of bacon drippings for a delicious vegetarian version.
Why is German potato salad served warm?
I enjoy serving it warm because the potatoes absorb the tangy dressing more effectively, creating richer flavor in every bite.
What should I serve with German potato salad?
I enjoy pairing it with grilled bratwurst, roasted chicken, pork chops, hamburgers, schnitzel, or grilled vegetables for a complete meal.
Conclusion
I enjoy making this Simple German Potato Salad Recipe because it combines tender potatoes with a warm, tangy dressing that is both comforting and flavorful. The crispy bacon, onions, and fresh parsley create a delicious balance of textures and tastes that make this classic side dish unforgettable. Whether I prepare it for a backyard barbecue, holiday gathering, or weeknight dinner, this German potato salad always becomes a favorite at my table.
PrintSimple German Potato Salad Recipe
This Simple German Potato Salad is a warm, hearty side dish made with tender potatoes tossed in a tangy bacon and vinegar dressing. It’s a comforting classic that pairs perfectly with grilled meats, roasted chicken, and holiday meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boil and Sauté
- Cuisine: German
- Diet: Halal
Ingredients
- 2 pounds baby potatoes or Yukon Gold potatoes
- 6 slices bacon, chopped
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar
- 1/2 cup chicken broth
- 1 tablespoon olive oil or reserved bacon drippings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Wash the potatoes and cook them in salted boiling water until fork-tender, about 15 to 20 minutes.
- Drain the potatoes, let them cool slightly, and slice them into bite-sized pieces.
- Cook the chopped bacon in a large skillet until crispy. Transfer the bacon to a plate and reserve about 1 tablespoon of the bacon drippings.
- Cook the chopped onion in the reserved bacon drippings until softened, then stir in the garlic and cook for 1 minute.
- Whisk in the apple cider vinegar, Dijon mustard, sugar, and chicken broth. Simmer for 2 to 3 minutes.
- Add the sliced potatoes to the skillet and gently toss until evenly coated with the warm dressing.
- Stir the crispy bacon back into the salad and season with salt and black pepper to taste.
- Sprinkle with fresh parsley and serve warm.
Notes
- Add sliced celery for extra crunch.
- Mix in chopped dill or chives for additional freshness.
- Add sliced hard-boiled eggs for a heartier variation.
- Substitute whole grain mustard for Dijon if desired.
- Add sautéed mushrooms for extra earthy flavor.
- For a vegetarian version, omit the bacon and use olive oil instead of bacon drippings.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently with a splash of chicken broth or vinegar to refresh the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 18 mg
