4.8 from 84 votes
Old-Fashioned German Potato Salad Recipe
This old-fashioned German Potato Salad recipe has quickly stolen our family's hearts! Cubed potatoes soak up a sweet and tangy bacon drippings and vinegar dressing, topped with crispy bacon bits for incredible texture.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 servings
Calories: 219 kcal
Course:
Side Dish
Cuisine:
German
Ingredients
- 2 lbs. red potatoes
- 6 oz. Bacon coarsely chopped
- 1 cup sweet onion finely chopped
- 3 garlic cloves finely minced
- ¾ cup chicken broth
- ¼ cup distilled white vinegar
- 2 tsp. Dijon mustard NOT yellow!
- 2 tsp. sugar to taste
- 1 tsp. salt to taste
- ¼ tsp. black pepper to taste
- 2 Tbsp. olive oil
Optional toppings:
- Flat-leaf parsley and chives finely chopped
Instructions
- Add potatoes to a large pot and cover with one inch of water. Boil for , until fork tender, about 15-20 minutes. Drain and set aside to cool, 10-15 minutes.
- Meanwhile, cook bacon in a large skillet over medium heat for 7-8 minutes. Remove the bacon from the skillet using a slotted spoon, leaving the drippings in the skillet. Keep the skillet on medium heat and add the chopped onion. Cook until tender, about 2-3 minutes, stirring often. Add the garlic and continue cooking for an additional 30 seconds, or until the garlic becomes fragrant.
- Peel the potatoes and cut them into ½-inch chunks.
- Pour in the broth and vinegar and add the mustard, sugar, salt, and pepper. Whisk until well combined. Bring the sauce to a boil and then reduce heat to low. Simmer for 5 minutes, or until the liquid has reduced by half. Remove from heat.
- Add the potatoes to the vinegar mixture along with the oil and toss until they are completely coated. Transfer the potatoes to a serving platter. Finely chop the cooked bacon and then sprinkle it over the potatoes along with fresh parsley or chives, if desired. Enjoy!
Cup of Yum
Notes
- Meal Prep and Storage To Prep-Ahead: This dish can be entirely prepped ahead and kept in the fridge for up to 2 days. Or, cook the potatoes and chop the onion the day before. To Store: Place leftovers in an airtight container. Keep in the fridge for up to 5 days. To Freeze: Tightly wrap in a Ziploc bag or plastic and save in the freezer for up to 3 months. To Reheat: Allow potato salad to thaw in the fridge. Heat in the microwave or on the stovetop over medium until warmed through.
Nutrition Information
Calories
219kcal
(11%)
Carbohydrates
22g
(7%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
14mg
(5%)
Sodium
496mg
(21%)
Potassium
600mg
(17%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
18IU
(0%)
Vitamin C
12mg
(13%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 219
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 496mg | 21% |
| Potassium | 600mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 12mg | 13% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.