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Classic German Potato Salad

German potato salad gets its tangy flavor from a warm apple cider vinegar dressing simmered with onion and bacon drippings. Yukon Gold potato rounds are tossed until coated and warmed through, then finished with crisp bacon and fresh parsley.
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Prep Time 8 minutes
Cook Time 39 minutes
Resting 10 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: German
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Yukon Gold potatoes
  • 2 qt water
  • 1 tbsp kosher salt divided; for cooking the potatoes
  • 0.5 tsp kosher salt remaining amount; for the dressing
  • 6 oz bacon thick-cut, chopped
  • 1 yellow onion small, finely diced
  • 0.33 cup apple cider vinegar
  • 1 tbsp granulated sugar
  • 1 tsp Dijon mustard
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 12-inch skillet

Method
 

  1. Place the potatoes in a 4-quart pot and add the water and 1 tablespoon of the salt.
  2. Bring to a boil over high heat, then simmer for 20–25 minutes, until a knife easily pierces the potatoes.
  3. Drain the potatoes and let them cool until just cool enough to handle, about 5–10 minutes.
  4. Peel the potatoes and slice them into 1/4-inch-thick rounds.
  5. Cook the bacon in a 12-inch skillet over medium heat for 8–10 minutes, stirring occasionally, until crisp.
  6. Transfer the bacon to a paper towel-lined plate and leave about 2 tablespoons of bacon drippings in the skillet.
  7. Add the onion to the skillet and cook over medium heat for 4–5 minutes, until softened.
  8. Stir in the vinegar, sugar, Dijon mustard, black pepper, and remaining 1/2 teaspoon salt, and simmer for 1 minute.
  9. Add the potatoes to the skillet and gently toss for 1–2 minutes, until coated and warmed through.
  10. Crumble the bacon over the salad and add the parsley.
  11. Let the salad rest for 10 minutes before serving.

Notes

For the best texture, toss the potatoes with the dressing while they are warm. Refrigerate leftovers for 3–4 days; freezing is not recommended. For a pork-free variation, use turkey bacon.