Chef Jenn's Warm German Potato Salad
Tangy, savory, and slightly smoky, this Warm German Potato Salad features tender potatoes, crisp bacon, and a zesty vinegar dressing. Perfect for serving warm at barbecues, picnics, or holiday dinners.
Servings: 6 servings
Calories: 232kcal
Equipment
Ingredients
- 2 pounds Yukon Gold scrubbed and cut into ½ inch slices
- 1 tablespoon salt
- 6 slices bacon chopped
- 1 small red onion thinly sliced
- 1/4 cup apple cider vinegar
- 1/4 cup vegetable broth or chicken broth
- 1 tablespoon grainy german mustard
- 1 ½ tablespoon white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley chopped for garnish
Instructions
- Boil the sliced potatoes in a large stock pot with a strainer insert until just fork-tender, about 8-10 minutes, then drain and set aside.
- Cook the chopped bacon until crispy in a skillet then remove the bacon and leave the drippings behind.
- Sauté the sliced onion in the bacon fat until just softened, about 2 minutes. Turn off the heat.
- Whisk in vinegar, broth, mustard, sugar, and pepper; simmer for 1-2 minutes then add the drained sliced potatoes; toss gently with silicone spatula. Simmer 2–3 minutes.
- Stir in bacon, season, garnish with parsley, and serve warm.
Notes
Chef Jenn’s Tips
- Any kind of potato works in this recipe, but don’t overcook them. The potatoes shouldn’t be mushy.
- Make the dressing while the potatoes boil so everything comes together hot and fresh.
- Like spice? Add a small clove of garlic to the dressing or a pinch of red pepper flakes.
Nutrition
Serving: 1cup | Calories: 232kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 1580mg | Potassium: 723mg | Fiber: 4g | Sugar: 5g | Vitamin A: 91IU | Vitamin C: 32mg | Calcium: 28mg | Iron: 1mg