Gramma Bonitz's German Potato Salad

Experience the comforting, old-world flavors of "Gramma Bonitz's German Potato Salad," a warm and tangy side dish that’s perfect for any occasion. Made with tender Russet potatoes, crispy bacon, and sautéed onions, this recipe elevates traditional potato salad with a bold dressing of apple cider vinegar, Dijon mustard, and chicken broth, balanced with a touch of sweetness from granulated sugar. The bacon drippings infuse every bite with smoky richness, while a sprinkle of fresh parsley adds a vibrant finishing touch. Ready in just 45 minutes and served best warm or at room temperature, this German potato salad is a hearty, satisfying option for potlucks, barbecues, or weeknight dinners.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pounds Russet potatoes
• 6 slices Bacon
• 1 medium Yellow onion
• 0.33 cup Apple cider vinegar
• 2 tablespoons Granulated sugar
• 1 teaspoon Dijon mustard
• 0.75 cup Chicken broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Chopped fresh parsley

Directions

Step 1

Peel the potatoes and cut them into 1/4-inch slices. Place the slices in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.

Step 2

Reduce the heat to medium and simmer the potatoes for 10-12 minutes, or until they are tender but not falling apart. Drain the potatoes and set them aside.

Step 3

In a large skillet, cook the bacon over medium heat until it is crispy, about 7-8 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Do not discard the bacon drippings.

Step 4

Finely chop the yellow onion. In the same skillet with the bacon drippings, sauté the onions over medium heat for 4-5 minutes, or until they are soft and translucent.

Step 5

In a small bowl, whisk together the apple cider vinegar, sugar, Dijon mustard, chicken broth, salt, and pepper until well combined. Pour the mixture into the skillet with the onions and bring it to a gentle simmer.

Step 6

Crumble the cooked bacon into small pieces. Add the bacon and the cooked potatoes to the skillet with the vinegar mixture. Toss gently to coat the potatoes in the dressing without breaking them apart.

Step 7

Cook the potato salad over low heat for 2-3 minutes, stirring occasionally, to allow the flavors to meld together.

Step 8

Remove the skillet from the heat and sprinkle the salad with chopped fresh parsley. Taste and adjust the seasoning with additional salt and pepper, if needed.

Step 9

Serve the German potato salad warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1301.1g)

Amount per serving	% Daily Value*
Calories	1277.2

Total Fat 18.1g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 47.5mg	0%
Sodium 3838.2mg	0%
Total Carbohydrate 238.1g	0%
Dietary Fiber 18.5g	0%
Total Sugars 40.9g
Protein 46.8g	0%

Vitamin D 7.7IU	0%
Calcium 227.2mg	0%
Iron 13.1mg	0%
Potassium 5822.4mg	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: 12.5%

Protein: 14.4%

Carbs: 73.1%