Description
This classic German Potato Salad is a warm, tangy side dish featuring tender Yukon gold potatoes, crispy bacon, and a zesty vinegar-based dressing with mustard and fresh parsley. Perfect for serving alongside grilled meats or at a picnic.
Ingredients
Scale
Potatoes
- 4 pounds medium Yukon gold potatoes
- Kosher salt
Bacon and Vegetables
- 1 pound thick-cut bacon, chopped into small 1/2-inch pieces
- 2 medium yellow onions, minced
- 3 cloves garlic, minced
Dressing
- 1/3 cup apple cider vinegar
- 1/2 cup white vinegar
- 1/4 cup water
- 2 tablespoons coarse brown mustard (like Dijon mustard)
- 4 tablespoons granulated sugar
Garnish
- 1/4 cup fresh parsley, minced (plus more for serving)
- Salt and black pepper, to season
Instructions
- Cook Potatoes: Place the potatoes in a large pot and cover with cold water by at least 2 inches. Add a pinch of kosher salt. Bring to a boil over high heat and cook for about 10 minutes, or until they can be just pierced with a fork without falling apart. Drain and set aside to cool slightly.
- Cook Bacon: While the potatoes boil, add the chopped bacon to a large skillet over medium-high heat. Once sizzling, reduce heat to medium-low and cover. Cook slowly, stirring occasionally, until bacon is golden and slightly crispy. Remove the lid and cook until desired crispness. Transfer bacon to a paper towel-lined plate, reserving 2-3 tablespoons of bacon grease in the skillet.
- Peel and Chop Potatoes: When potatoes are cool enough to handle but still warm, gently peel the skins off by hand or with a paring knife if desired. Alternatively, leave skins on. Chop potatoes into small, even cubes or slices.
- Cook Onions and Garlic: Return skillet with reserved bacon grease to medium-high heat. Add minced onions and cook, stirring occasionally, for 5-6 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
- Make Dressing: In a small bowl, whisk together apple cider vinegar, white vinegar, water, coarse brown mustard, and granulated sugar until sugar dissolves.
- Combine Ingredients: Add cooked bacon back to the skillet with onions and garlic. Pour in the vinegar dressing and stir well. Once heated through, gently fold in the chopped potatoes and minced parsley. Mix carefully to combine without mashing the potatoes.
- Season and Serve: Garnish with additional fresh parsley. Season with salt and black pepper to taste. Serve warm or at room temperature, and enjoy!
Notes
- You may also cook bacon in the oven; just reserve 2-3 tablespoons of the bacon grease to sauté the onions.
- Use waxy potatoes like Yukon gold or red potatoes for the best texture.
- For a flavor twist, substitute fresh dill or chives for the parsley.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat covered with a damp paper towel in the microwave for best results.
- This recipe is naturally gluten-free and dairy-free.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg
