Serves 6
45 min
German Potato Salad
Recipe GLPR81c7e364754a51
A warm German-style potato salad featuring tender waxy potatoes, crispy bacon, and a tangy vinegar dressing with fresh onions and parsley. This classic side dish is served at room temperature or warm, making it a perfect accompaniment to any meal.
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Ingredients
6–8 medium waxy potatoes
Kosher salt
12 slices thick-cut bacon
1 large yellow onion, peeled and thinly sliced
6 tablespoons white wine vinegar
Freshly ground black pepper
¼ cup coarsely chopped fresh parsley leaves
Directions
Place potatoes in a large pot and cover with cold water. Add a pinch of kosher salt and bring to a boil over high heat. Reduce heat to medium and simmer for 15–20 minutes, until the potatoes are just tender but still firm (they should be easily pierced with a fork but not falling apart). Drain and set aside until cool enough to handle.
While potatoes cook, arrange bacon slices in a large skillet and cook over medium heat, turning occasionally, until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate to drain. Once cool, coarsely chop the bacon.
In the same skillet with the bacon fat, add the sliced yellow onion. Cook over medium heat, stirring occasionally, for 5–7 minutes until softened and lightly golden.
Remove the skillet from heat and carefully pour in the white wine vinegar, stirring to combine with the bacon fat and onion. Season the mixture with freshly ground black pepper and adjust salt to taste.
Cut the cooled potatoes into thick, bite-sized chunks. Transfer to a large serving bowl.
Pour the warm vinegar mixture with the onions and bacon fat over the potatoes. Add the chopped bacon and toss gently until all pieces are evenly coated with the warm dressing.
Sprinkle the fresh parsley over the salad and toss once more. Serve warm or at room temperature.
