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German Potato Salad Recipe
5 from 18 votes

German Potato Salad Recipe

German Potato Salad relies on tender baby potatoes sliced and dressed warm with a tangy vinaigrette made from bacon drippings, apple cider vinegar, and a touch of mustard and sugars. The addition of sautéed onions and crispy bacon chunks adds savory depth and texture contrast to the soft potatoes. Chives finish the salad with a fresh herbal note. This combination creates a hearty side ideal for complementing grilled meats or traditional German dishes.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Course: Side Dish, Salad, Lunch, Dinner
Cuisine: German

Ingredients

  • 2 pounds baby potato
  • 1/2 pound Bacon
  • 1 yellow onion medium, finely chopped
  • 1/3 cup apple cider vinegar
  • 1 Tablespoons granulated sugar
  • 2 Tablespoon brown sugar
  • 2 Dijon mustard 1/2 tablespoons
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons chives minced, for garnish

Instructions

    Cup of Yum
  1. Place the potatoes in a large pot of lightly salted water. Bring to boil over medium-high heat and cook for about 13 to 15 minutes or until potatoes are tender when pierced with a fork.
  2. Drain potatoes and quickly run them under cold water until cool to the touch. Then transfer to a cutting board and carefully slice into 1/4-inch rounds. Set aside.
  3. In a large skillet over medium-high heat, cook the bacon until crispy on both sides, about 6 minutes total. Once crisp, place on a paper towel-lined plate to cool for a minute. Then transfer to a cutting board and roughly chop into small pieces. Drain about half of the bacon grease from the pan, then place the pan back over medium heat. 
  4. Add the onion into the skillet with the remaining bacon grease and cook until translucent, stirring occasionally, about 5 minutes.
  5. In a spouted measuring cup combine the the apple cider vinegar, both sugars, dijon mustard, salt and pepper, and stir until well combined. Pour into the skillet and cook, stirring occasionally, for 3 minutes, or until bubbling and slightly thickened. 
  6. Add in 1/4 cup of the bacon and the sliced potatoes and toss to coat. Cook for 1 minute, then transfer to a serving dish. 
  7. Top with the remains crumbled bacon and chives. Serve warm.