Description
This Warm German Potato Salad is a savory and tangy side dish featuring tender baby red potatoes tossed in a flavorful dressing of apple cider vinegar, Dijon mustard, and crispy bacon. Enhanced with softened onions and fresh parsley, this traditional German recipe is perfect served warm to complement any meal.
Ingredients
Scale
Potatoes
- 2 pounds baby red potatoes, halved
Bacon and Dressing
- 6 slices thick-cut bacon, chopped
- 1/2 cup finely chopped yellow onion
- 1/3 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Boil the Potatoes: Place the halved baby red potatoes in a large pot and cover with cold water. Add a pinch of salt, bring to a boil over medium-high heat, and cook for 12 to 15 minutes until the potatoes are fork-tender. Drain and set aside.
- Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon using a slotted spoon and set aside, leaving about 2 tablespoons of bacon grease in the pan.
- Sauté Onions and Prepare Dressing: Add the chopped yellow onion to the bacon grease in the skillet and cook for 3 to 4 minutes until softened. Stir in apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Bring the mixture to a simmer while scraping any browned bits off the pan bottom for extra flavor.
- Toss Potatoes and Bacon: Add the cooked potatoes and bacon back into the skillet. Gently toss to coat them evenly with the warm dressing. Cook together for an additional 2 to 3 minutes, allowing the flavors to meld.
- Finish and Serve: Remove the skillet from heat. Sprinkle chopped fresh parsley over the salad and serve it warm for the best taste. The salad can also be enjoyed at room temperature.
Notes
- Best served warm, but equally tasty at room temperature.
- For a vegetarian version, omit the bacon and substitute with 2 tablespoons of olive oil.
- Adjust the amount of vinegar and mustard to suit your preferred tanginess level.
