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German Potato Salad with Bacon and Vinegar Dressing

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salads
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 2 pounds (900 g) baby potatoes or Yukon Gold potatoes
  • 6 slices thick-cut bacon, chopped
  • 1 small red or yellow onion, finely diced
  • 2 tablespoons chopped fresh parsley (for garnish)
  • Salt and freshly ground black pepper, to taste
  • For the Warm Dressing:
  • ¼ cup apple cider vinegar (or white wine vinegar)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar (optional, for balance)
  • ½ cup chicken broth or vegetable broth
  • 3 tablespoons olive oil or reserved bacon drippings

Instructions
 

  • Step 1: Cook the Potatoes : Wash the potatoes and place them in a large pot. Cover with cold water, add 1 tablespoon salt, and bring to a boil. Simmer for 10–12 minutes or until fork-tender but not mushy. Drain and let cool slightly before slicing into bite-sized pieces (skin-on or peeled, as preferred).
  • Step 2: Cook the Bacon : In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and place on paper towels to drain. Reserve about 3 tablespoons of the bacon drippings in the skillet for the dressing (or substitute with olive oil if preferred).
  • Step 3: Prepare the Warm Dressing : In the same skillet with the bacon drippings, add diced onion sauté for 2–3 minutes, until translucent and fragrant. Add vinegar, mustard, sugar, and chicken broth to the pan. Whisk well and simmer for 2–3 minutes to let the flavors meld. Season with salt and pepper to taste.
  • Step 4: Combine Everything : Add the sliced warm potatoes directly into the skillet with the dressing. Gently toss to coat the potatoes evenly with the warm mixture. Add the crispy bacon back in and stir gently. Let it sit for a few minutes off the heat to absorb the dressing.
  • Step 5: Garnish and Serve : Transfer to a serving dish. Sprinkle with fresh parsley and a touch of black pepper. Serve warm or at room temperature.