Debbie's Hot German Potato Salad

Warm, tangy, and irresistibly savory, Debbie's Hot German Potato Salad is a classic comfort dish that will elevate any meal. Featuring tender Yukon Gold potatoes, crispy bacon, and a zesty dressing made from apple cider vinegar, Dijon mustard, and a touch of sugar, this recipe strikes the perfect balance of richness and acidity. Sautéed onions and a velvety roux tie it all together, creating a luscious coating that clings to every bite. Garnished with fresh parsley, this crowd-pleaser is best served warm and pairs beautifully with grilled meats, sausages, or a crisp green salad. Whether for a casual family dinner or a festive gathering, this German-inspired side dish is guaranteed to impress. Perfect for those searching for authentic German potato salad recipes with a bold, satisfying flavor!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pounds Yukon Gold potatoes
• 8 slices Bacon
• 1 medium Yellow onion
• 0.5 cup Apple cider vinegar
• 2 tablespoons Granulated sugar
• 1 tablespoon Dijon mustard
• 1 tablespoon All-purpose flour
• 0.75 cup Chicken broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Wash and scrub the potatoes, then place them in a large pot. Cover the potatoes with water and add a pinch of salt. Bring to a boil and simmer for 10-15 minutes, or until the potatoes are tender but not falling apart. Drain and set aside to cool slightly.

Step 2

While the potatoes cool, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Reserve 2 tablespoons of bacon drippings in the skillet and discard the rest.

Step 3

Finely chop the onion. Add it to the skillet with the reserved bacon drippings, and sauté over medium heat until softened and translucent, about 3-4 minutes.

Step 4

Sprinkle the flour into the skillet with the onions, stirring constantly to create a roux. Cook for 1-2 minutes, then gradually whisk in the chicken broth, apple cider vinegar, sugar, and Dijon mustard until smooth.

Step 5

Increase the heat to medium-high and continue stirring the mixture until it thickens slightly, about 2-3 minutes. Add the salt and black pepper, adjusting the seasoning to taste.

Step 6

Dice the cooked potatoes into bite-sized pieces and crumble the cooled bacon. Add both to the skillet, folding gently to coat the potatoes evenly in the dressing. Heat through for 2-3 minutes.

Step 7

Transfer the hot German potato salad to a serving dish and garnish with freshly chopped parsley. Serve immediately for the best flavor.

Nutrition Facts

Serving size	(1442.6g)

Amount per serving	% Daily Value*
Calories	1215.1

Total Fat 26.4g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 3.9g
Cholesterol 63.4mg	0%
Sodium 4272.4mg	0%
Total Carbohydrate 204.6g	0%
Dietary Fiber 14.9g	0%
Total Sugars 36.8g
Protein 44.9g	0%

Vitamin D 10.2IU	0%
Calcium 192.1mg	0%
Iron 9.3mg	0%
Potassium 4606.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.2%

Protein: 14.5%

Carbs: 66.2%