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Authentic Warm German Potato Salad with Bacon and Vinegar Dressing

Close-up of warm german potato salad featuring sliced yellow potatoes tossed in a vinaigrette with crispy bacon bits and fresh parsley.
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Make this traditional German Potato Salad featuring tender potatoes, crispy bacon, and a tangy vinegar dressing. This no mayo potato salad is perfect served warm for family dinners or BBQs.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, scrubbed
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, finely chopped
  • 1/2 cup chicken broth or vegetable broth
  • 1/3 cup apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place the potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook until the potatoes are tender when pierced with a fork, about 15 to 20 minutes.
  2. Drain the potatoes immediately and let them cool slightly until you can handle them. Peel the potatoes while still warm, then slice them into 1/4-inch thick rounds. Place the warm potato slices in a large bowl.
  3. While the potatoes cook, cook the chopped bacon in a large skillet over medium heat until crisp. Remove the bacon pieces with a slotted spoon and set them aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon drippings in the skillet.
  4. Add the chopped onion to the skillet with the bacon drippings. Cook over medium heat until the onion softens and becomes translucent, about 5 minutes.
  5. Whisk the broth, apple cider vinegar, sugar, Dijon mustard, salt, and pepper into the skillet with the onions. Bring the mixture to a simmer and cook for 2 minutes, stirring constantly until the sugar dissolves. This creates your tangy vinegar dressing.
  6. Pour the hot dressing mixture evenly over the warm sliced potatoes. Gently toss the potatoes to coat them completely.
  7. Add the reserved crispy bacon pieces and the chopped fresh parsley to the potatoes. Toss gently again.
  8. Serve the German potato salad warm or at room temperature. This old fashioned potato salad tastes best when allowed to sit for 15 minutes for the potatoes to absorb the dressing.

Notes

  • For the best flavor absorption, dress the potatoes while they are still warm.
  • You can prepare the dressing ahead of time and reheat it slightly before pouring it over the potatoes.
  • If you prefer a less intense bacon flavor, reduce the amount of bacon drippings used in the dressing base.

Nutrition

Find it online: https://cravybite.link/german-potato-salad-recipe-authentic-warm/