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german potato salad

German Potato Salad

Charlotte Miller
A warm and tangy side dish featuring tender waxy potatoes, crispy bacon, and a vinegar-based dressing, perfect for summer barbecues, Oktoberfest, or family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 250 kcal

Ingredients
  

Potatoes

  • 2 lbs waxy potatoes (red potatoes or Yukon Gold) cut into evenly sized pieces

Bacon and Dressing

  • 6 slices bacon cooked until crispy, reserve grease
  • 1/4 cup apple cider vinegar or white vinegar for sharper taste
  • 2 tbsp sugar adjust to taste
  • 1 tbsp Dijon mustard or yellow mustard
  • 1/2 cup onion finely chopped
  • 2 tbsp fresh parsley chopped, for garnish
  • to taste salt and pepper

Instructions
 

Cook Potatoes

  • Place potatoes in a pot of cold water, bring to a boil, and simmer until fork-tender, about 15-20 minutes. Drain and let cool slightly, then slice.

Prepare Bacon and Dressing

  • Cook bacon until crispy, then crumble and set aside, reserving the grease.
  • In a pan, sauté chopped onion in bacon grease until soft and translucent.
  • Whisk in vinegar, sugar, mustard, salt, and pepper to make the dressing. Adjust seasonings to taste.

Combine Ingredients

  • Gently fold sliced potatoes into the dressing, ensuring they are evenly coated.
  • Add crumbled bacon and chopped parsley, mixing gently to avoid mashing the potatoes.
  • Let the salad sit for at least 30 minutes to allow flavors to meld. Serve warm or chilled.

Notes

  • Use waxy potatoes like red potatoes or Yukon Gold for best texture.
  • Adjust dressing flavors to taste, adding more vinegar or sugar as needed.
  • Store leftovers in an airtight container in the fridge for 3-4 days.
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