Description
German Potato Salad Classic is a warm salad made with Yukon Gold potatoes, bacon, and a tangy dressing of apple cider vinegar and Dijon mustard. It’s a delicious side dish that is perfect for gatherings.
Ingredients
Scale
- 2.3 kg Yukon Gold potatoes, unpeeled, thoroughly washed
- 450 g bacon, diced
- 1 large yellow onion, finely chopped
- 240 ml apple cider vinegar
- 100 g granulated sugar
- 60 ml Dijon mustard
- 30 g all-purpose flour
- 240 ml chicken broth
- 120 ml reserved bacon fat
- 15 g fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 2 hard-boiled eggs, peeled and sliced (optional garnish)
Instructions
- Place unpeeled, scrubbed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to medium and simmer for 20–25 minutes until fork-tender but not mushy. Drain immediately and allow to cool until comfortable to handle.
- Peel potatoes if desired, or leave skins on for texture. Slice into approximately 0.5 cm thick rounds and transfer gently to a large mixing bowl.
- In a large skillet over medium heat, cook the diced bacon until crisp and golden. Remove with a slotted spoon to a paper towel-lined plate, reserving 120 ml of bacon fat in a heatproof container.
- Add finely chopped yellow onion to 120 ml reserved bacon fat in the skillet. Sauté over medium heat for 5–7 minutes, stirring frequently, until onions are soft and translucent.
- In a medium bowl, whisk together apple cider vinegar, sugar, and Dijon mustard until sugar dissolves. Whisk in flour until smooth, then gradually add chicken broth until evenly combined.
- Pour dressing mixture into skillet with sautéed onions. Cook over medium heat, stirring constantly, for 3–5 minutes until slightly thickened and able to coat the back of a spoon. Remove skillet from heat and stir in 120 ml reserved bacon fat. Season with salt and freshly ground black pepper as needed.
- Pour warm dressing over sliced warm potatoes. Gently toss to coat evenly, taking care not to break the potato slices. Add crisp bacon and chopped parsley, folding gently to distribute. If using, fold in sliced hard-boiled eggs. Adjust seasoning with salt, pepper, or additional vinegar as desired.
- Serve warm or at room temperature. Allowing the salad to rest for at least 30 minutes enhances the melding of flavors.
Notes
- Warm potatoes absorb the dressing best, resulting in superior flavor.
- For optimal texture, do not overcook or overmix the potatoes.
- Quality bacon significantly elevates the dish’s overall taste.
- German Potato Salad is well-suited for advance preparation; allow flavors to meld by resting before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg