Description
This classic German Potato Salad features tender red potatoes tossed in a tangy, warm dressing made with vinegar, broth, sugar, and mustard, combined with crispy bacon and sautéed onions for a perfect balance of flavors. Served warm and garnished with fresh parsley and chives, it’s a comforting side dish ideal for gatherings and traditional meals.
Ingredients
Scale
Potatoes
- 2 pounds red potatoes
Dressing
- 1/4 cup chicken or vegetable broth
- 3 tablespoons white vinegar or cider vinegar
- 1/2 tablespoon white sugar
- 1 teaspoon Dijon mustard or German mustard
Bacon & Vegetables
- 12 ounces bacon
- 1 medium red onion, chopped
- 3 cloves garlic, minced
Garnish & Seasoning
- 2-3 tablespoons chopped Italian parsley
- Salt & pepper, to taste
- Chives for garnish (optional, to taste)
Instructions
- Boil the Potatoes: Place whole red potatoes (cut in half if large) with their peels on into boiling water. Cook until easily pierced with a knife, then drain and let them cool enough to handle.
- Prepare the Dressing: In a small bowl, whisk together the chicken or vegetable broth, vinegar, sugar, and mustard. Set this mixture aside for later use.
- Cook the Bacon: Use kitchen shears to cut the bacon into pieces. Fry the bacon in a large skillet over medium-high heat until it becomes crispy, about 10 minutes.
- Remove Bacon and Cool Skillet: Turn off the burner and remove the bacon from the skillet, placing it on a paper towel-lined plate. Leave the rendered bacon fat in the skillet for cooking the onions.
- Sauté the Onions: Add the chopped red onion to the bacon fat in the skillet. Sauté over medium heat for about 5 minutes until softened.
- Prepare the Potatoes: Cut the boiled potatoes into chunks or slices, depending on your preference. You may leave the peels on or peel them off—they should come off easily.
- Add Garlic: Stir the minced garlic into the skillet and cook for approximately 30 seconds, taking care not to burn it.
- Combine Dressing and Reduce: Pour the prepared broth mixture into the skillet. Scrape any browned bits from the bottom and bring to a boil. Let it cook for 1-2 minutes, reducing the liquid by about half, but don’t allow it to evaporate completely.
- Mix Potatoes and Bacon: Remove the skillet from heat. Add the cut potatoes, crispy bacon, and chopped parsley to the skillet and toss gently to ensure everything is well coated with the warm dressing.
- Season and Serve: Adjust the seasoning with salt and pepper to taste. Transfer the potato salad to a serving bowl or serve directly from the skillet to keep it warm. Garnish with chives if desired and enjoy the salad warm.
Notes
- You can use either chicken or vegetable broth depending on your preference or dietary choice.
- For a slightly sweeter flavor, adjust the amount of sugar to your taste.
- If you prefer, peel the potatoes after boiling for a smoother texture, though the skins add extra nutrients and texture.
- Using kitchen shears to cut bacon saves time and reduces mess.
- This potato salad is best served warm rather than cold to enjoy the full depth of flavors.
