Description
A warm, tangy, and savory German potato salad featuring crispy bacon, Yukon Gold potatoes, and a rich apple cider vinegar dressing. This sturdy side dish is perfect for holidays and tastes even better the next day.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, cut into half-inch cubes
- 12 ounces thick-cut bacon, chopped into one-inch pieces
- 1 medium yellow onion, finely diced
- 1 cup apple cider vinegar
- 1 cup low-sodium chicken broth
- 2 tablespoons granulated sugar
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1/4 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional)
- Salt, to taste
Instructions
- Wash and cube the potatoes into half-inch pieces. Rinse under cold water to remove excess starch.
- Place potatoes in a large pot, cover with cold water by an inch, and add a generous pinch of salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender but firm. Drain and set aside (do not rinse with cold water).
- While potatoes cook, chop bacon and cook in a large skillet over medium heat until crispy and fat is rendered (about 8 minutes). Remove bacon with a slotted spoon, leaving about 2 tablespoons of grease in the pan.
- Add diced onion to the bacon grease and sauté for 3-4 minutes until soft and translucent.
- In the skillet with onions, combine chicken broth, apple cider vinegar, sugar, Dijon mustard, Worcestershire sauce, black pepper, celery seed, and paprika. Stir to dissolve sugar and bring to a boil, then simmer for 2-3 minutes until slightly syrupy.
- Add the warm, drained potatoes to the skillet with the dressing. Gently toss to coat evenly without breaking the potatoes.
- Return the crispy bacon to the skillet and toss again. Taste and adjust seasoning with salt or sugar if needed.
- Let the salad rest for 10-15 minutes to allow flavors to meld. Serve warm, sprinkled with fresh parsley.
Notes
Do not overcook the potatoes; they must remain firm to hold their shape in the hot dressing. Keep everything warm to ensure the potatoes absorb the dressing. Save the bacon grease for flavor. This salad can be made ahead and reheated gently in a skillet with a splash of broth. It does not freeze well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5
- Sodium: 450
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 32
- Fiber: 3
- Protein: 8
Keywords: German potato salad, Oktoberfest, holiday side dish, warm potato salad, bacon potato salad, easy side dish, Thanksgiving sides