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German Potato Salad
5 from 84 votes

German Potato Salad

German Potato Salad features steamed red or Yukon gold potatoes mixed with cooked bacon, sautéed red onions, and garlic, dressed in a warm vinegar and mustard sauce. The salad offers a balance of tender potato chunks with smoky bacon and tangy dressing, finished with fresh parsley and olive oil for a lightly herbed flavor. It can be served warm or chilled depending on preference.

Prep Time
20 mins
Servings: 6
Course: Side Dish
Cuisine: German

Ingredients

  • 2 lbs potato or Yukon gold potatoes (each about the same size for even cooking, red
  • 6 lices Bacon chopped
  • 2 cups chopped red onion
  • 2 tsp minced garlic
  • 1/2 cup chicken broth
  • 1/4 cup apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 2 tsp granulated sugar
  • salt to taste
  • black pepper to taste
  • 1/2 cup parsley chopped, fresh
  • 2 Tbsp olive oil

Instructions

    Cup of Yum
  1. Place red potatoes on a steamer basket* set in a pot with about 1 1/2-inches of water. Bring water to a simmer over medium-high heat.
  2. Cover pot with a snug lid and let steam until potatoes are tender, about 20 - 25 minutes (test for doneness by piercing potatoes through center with a knife, it should glide through). Set aside to cool just until warm enough to cut into chunks.
  3. While potatoes are steaming, cook bacon in a 12-inch non-stick skillet over medium-high heat until crisp (about 6 - 7 minutes). Remove bacon, set aside and leave drippings in skillet.
  4. Add onions to skillet with drippings and cook 5 minutes. Add garlic and cook 30 seconds longer.
  5. Pour in chicken broth, vinegar, dijon mustard and sugar. Bring to liquid to a simmer and let reduce by about half for a minute or two.
  6. Add chopped potatoes, bacon and olive oil and toss. Season mixture with salt and pepper to taste.
  7. Remove from heat, toss in parsley. Serve warm (or see notes to serve chilled). If mixture seems to be just slightly dry you can either toss in a little more olive oil or chicken broth.

Notes

  • If you don't have a steamer basket, potatoes can be boiled in salted water until tender, taking care not to overcook to avoid mushiness.
  • The salad tastes good served chilled; when reheating or serving cold, add extra olive oil or broth to keep potatoes moist.