Description
This Warm German Potato Salad features tender Yukon gold potatoes tossed in a tangy, savory dressing made with apple cider vinegar, Dijon mustard, and crispy bacon. Enhanced with fresh herbs and a hint of sweetness, this classic Bavarian side dish is served warm, making it perfect for comforting meals or festive gatherings.
Ingredients
Scale
Potatoes
- 2 pounds Yukon gold potatoes, scrubbed and sliced into 0.5 inch rounds
Dressing and Toppings
- 6 slices bacon, chopped
- 0.5 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 0.25 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 0.25 cup chicken broth
- 1 tablespoon olive oil (if needed)
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
Instructions
- Cook the Potatoes: Place the sliced Yukon gold potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until just fork tender, about 10 to 12 minutes. Drain the potatoes well and set aside while you prepare the dressing.
- Cook the Bacon: In a large skillet over medium heat, add the chopped bacon and cook until crisp. Using a slotted spoon, remove the bacon pieces and set them aside, leaving the rendered bacon fat in the skillet.
- Sauté Onions and Garlic: Add the finely chopped yellow onion to the skillet with the bacon fat and cook until softened, about 3 to 4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Make the Dressing: Whisk in the apple cider vinegar, Dijon mustard, sugar, and chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer to meld the flavors.
- Toss Potatoes with Dressing: Add the warm cooked potatoes to the skillet and gently toss them to coat evenly in the tangy dressing. Cook for an additional 2 to 3 minutes until heated through and the sauce slightly thickens.
- Finish and Serve: Remove the skillet from heat and fold in the crispy bacon, fresh parsley, and chives. Season the salad with salt and black pepper to taste. Serve the potato salad warm for best flavor.
Notes
- This salad is traditionally served warm and does not contain mayonnaise, setting it apart from many American potato salads.
- For a lighter version, you can reduce the bacon by half and add a splash of extra chicken broth if needed to keep the salad moist.
- Using Yukon gold potatoes provides a creamy texture while holding their shape well through cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
