Serves 8
40 min
German Potato Salad
Recipe GLPR03d95edf01081d
A warm, tangy German-style potato salad made with waxy potatoes, crispy bacon, and a savory vinegar dressing. The potatoes are dressed while still warm to absorb the bright flavors of the mustard vinaigrette, creating a comforting side dish that pairs perfectly with traditional German cuisine.
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Ingredients
2 1/4 pounds waxy potatoes (such as Yukon Gold), scrubbed
4 slices bacon
2 1/2 cups chicken broth
1/4 cup white wine vinegar
1 cup diced onion
1 teaspoon salt, or to taste
1 teaspoon sugar, or to taste
1/4 teaspoon ground white pepper
1/4 cup vegetable oil
2 tablespoons mild brown mustard
1/2 bunch fresh chives, snipped
Directions
Cook the bacon slices in a large skillet over medium-high heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then chop into bite-sized pieces once cool.
In the same large pot, bring the chicken broth to a boil. Add the scrubbed potatoes and 1 teaspoon of salt, then return to a boil. Reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, approximately 15–20 minutes. Drain well.
While the potatoes cook, heat the vegetable oil in a medium skillet over medium heat. Add the diced onion and sauté, stirring occasionally, until translucent and soft, about 5 minutes. Stir in the mild brown mustard and white wine vinegar, then remove from heat.
Cut the warm potatoes into bite-sized pieces and transfer to a large serving bowl. Pour the warm mustard vinaigrette (with onions) over the potatoes while they are still warm, then gently toss to coat. Add the white pepper, sugar, and additional salt to taste.
Top the salad with the cooked bacon pieces and the fresh snipped chives. Toss gently to combine and serve while the salad is still warm.
