German Potato Salad

Name: German Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: German
Ingredients: 2 1/4 lb waxy potatoes (such as red new potatoes); Kosher salt to taste; 3 strips bacon, chopped; 1/2 yellow onion, chopped; 1 tbsp all-purpose flour; 3/4 cup chicken broth; 1/3 cup white wine; 2 tbsp Dijon mustard; 1 1/2 tsp sugar; 2 tbsp chopped fresh flat-leaf parsley, plus more for garnish; Ground black pepper to taste

Recipe GLPR8b54ee5e574ba5

German

Side Dish

45 min

185 cal

Servings: 6

Stovetop

A warm, tangy German-style potato salad with crispy bacon, tender potatoes, and a savory mustard-vinegar dressing made from bacon fat, chicken broth, and white wine. This hearty side dish is finished with fresh parsley and served warm or at room temperature.

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Ingredients

2 1/4 lb waxy potatoes (such as red new potatoes)

Kosher salt to taste

3 strips bacon, chopped

1/2 yellow onion, chopped

1 tbsp all-purpose flour

3/4 cup chicken broth

1/3 cup white wine

2 tbsp Dijon mustard

1 1/2 tsp sugar

2 tbsp chopped fresh flat-leaf parsley, plus more for garnish

Ground black pepper to taste

Directions

Cut the potatoes into quarters and place them in a large pot of cold salted water. Bring to a boil and cook until the potatoes are just tender when pierced with a fork, about 12 to 15 minutes. Drain the potatoes and set aside.
While the potatoes cook, place the chopped bacon in a large skillet over medium heat. Cook until the bacon is crispy and has rendered most of its fat, about 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.
Add the chopped onion to the bacon fat and cook over medium heat, stirring occasionally, until the onion is softened and fragrant, about 3 to 4 minutes.
Sprinkle the flour over the onion and stir constantly for about 1 minute to create a roux, allowing the flour to lightly toast.
Gradually whisk in the chicken broth and white wine, stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer.
Stir in the Dijon mustard and sugar, mixing until the mustard is fully incorporated and the sugar is dissolved. Simmer for 2 to 3 minutes to meld the flavors.
Add the cooked potatoes to the skillet along with the reserved bacon. Toss gently to coat the potatoes evenly with the warm dressing. Stir in the 2 tablespoons of fresh parsley.
Season the salad to taste with kosher salt and ground black pepper. Transfer to a serving bowl and garnish with additional fresh parsley. Serve warm or at room temperature.

Comments

Grocery List Plus Editorial Staff4

Everything here is a standard find at Charlotte grocers—waxy potatoes, bacon, onion, flour, broth, and Dijon mustard are everywhere from Walmart to Harris Teeter. The real issue is the stated time: boiling potatoes alone takes 15–20 minutes, then you need to crisp bacon, sauté onion, make the dressing, and toss it all together, which puts honest prep closer to 55 minutes on a weeknight. At roughly $1.25 per serving (potatoes, bacon, and broth are the main costs), it's affordable and reheats well the next day, making it solid for a family meal. German potato salad is a natural fit for North Carolina tables and tastes better warm, not chilled, which adds to its practicality.