German Potato Salad
Recipe GLPR41c17d7865f213
A traditional German warm potato salad made with tender red potatoes, crispy bacon, and a tangy vinegar dressing with mustard. This classic side dish features fresh herbs and is naturally free of dairy and gluten, making it a versatile accompaniment to grilled meats or hearty mains.
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Ingredients
2 pounds Red potatoes, scrubbed and cut into 1-inch cubes
1.17 tablespoons Kosher salt, divided
½ pounds Bacon, cut into 1/2-inch dice
¾ cup Yellow onion, finely minced (about 1 small)
⅓ cup White vinegar
2 tablespoons White sugar
1 tablespoon Whole grain Dijon mustard
1 teaspoon Freshly ground black pepper
2 tablespoons Fresh parsley leaves, finely chopped
1 tablespoon Fresh chives, finely chopped
Directions
Bring a large pot of water to a boil. Add the cubed red potatoes and 1 tablespoon of kosher salt. Cook until the potatoes are fork-tender, about 15–18 minutes, then drain well.
While the potatoes cook, place the diced bacon in a large skillet over medium-high heat. Cook, stirring occasionally, until the bacon is crispy and golden, about 6–8 minutes. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pan.
Add the minced yellow onion to the same skillet with the bacon fat and cook over medium heat, stirring often, until softened and translucent, about 3–4 minutes.
Stir in the white vinegar, white sugar, and whole grain Dijon mustard, mixing until the sugar dissolves and the mustard is fully incorporated. Season with the remaining 2 teaspoons of kosher salt and the freshly ground black pepper.
Transfer the warm drained potatoes to a large bowl. Pour the warm vinegar mixture over the potatoes and gently toss until evenly coated. Add the crispy bacon back to the bowl and fold in carefully.
Sprinkle the fresh parsley and chives over the top and gently toss once more. Serve warm or at room temperature.
