Warm German Potato Salad

Name: Warm German Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: German
Ingredients: 1½ pounds potatoes, cubed; 4 slices bacon slices, cooked and crumbled; 1 small small onion, diced; 2 cloves garlic cloves, chopped; ¼ cup apple cider vinegar; 1 tablespoon dijon mustard; 1 tablespoon grainy mustard; 1 tablespoon sugar; salt to taste; black pepper to taste; 1 tablespoon fresh parsley, chopped

Recipe GLPR0f98bc475fa1b8

German

Side Dish

30 min

204 cal

Servings: 4

Stovetop

SNAP eligible

A traditional German-style potato salad served warm, featuring tender potatoes tossed with crispy bacon, a tangy vinegar-based dressing, and aromatic garlic and onion. This comfort dish comes together quickly and is naturally dairy-free and gluten-free.

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Ingredients

1½ pounds potatoes, cubed

4 slices bacon slices, cooked and crumbled

1 small small onion, diced

2 cloves garlic cloves, chopped

¼ cup apple cider vinegar

1 tablespoon dijon mustard

1 tablespoon grainy mustard

1 tablespoon sugar

salt to taste

black pepper to taste

1 tablespoon fresh parsley, chopped

Directions

Cook the bacon slices in a large skillet over medium heat until they are crispy, about 5–7 minutes. Remove the bacon to a paper towel, then chop or crumble it into bite-sized pieces. Set aside, leaving about 1 tablespoon of bacon fat in the skillet.
Cut the potatoes into ½-inch to ¾-inch cubes. Bring a large pot of salted water to a boil and add the potatoes. Boil for about 8–10 minutes, until the potatoes are tender but still hold their shape. Drain well.
While the potatoes cook, add the diced onion to the skillet with the reserved bacon fat. Sauté over medium heat for 2–3 minutes, stirring often, until the onion begins to soften.
Add the chopped garlic to the skillet and cook for about 1 minute, stirring constantly, until fragrant.
Pour the apple cider vinegar into the skillet with the onion and garlic. Add both the dijon mustard and grainy mustard, along with the sugar. Stir until the mustards and sugar dissolve fully into the warm vinegar mixture.
Add the warm drained potatoes to the skillet with the vinegar dressing. Toss gently but thoroughly to coat all the potatoes evenly. Remove from heat.
Fold in the crumbled bacon gently. Season the salad to taste with salt and freshly ground black pepper. Transfer to a serving bowl and garnish with fresh chopped parsley if desired. Serve warm.

Comments

Grocery List Plus Editorial Staff4

This is a solid weeknight dish with ingredients stocked at any Charlotte grocer—potatoes, bacon, onions, garlic, vinegar, mustard, and parsley are basics at Harris Teeter, Food Lion, Walmart, and ALDI. The stated 30 minutes is honest if you start with already-cooked potatoes, but realistically you're at 45 minutes to boil the potatoes, cool them slightly, and finish the assembly, which matters on a Tuesday night. Cost per serving runs about $1.50 to $1.75 driven by bacon and fresh potatoes; very reasonable. It reheats decently and serves four as a side or light main, though it's best eaten warm the same day and won't hold its texture well beyond that.