Liz's German Potato Salad
Experience the perfect balance of tangy, savory, and smoky flavors with Liz's German Potato Salad! This classic side dish stars tender Yukon Gold potatoes tossed in a warm, flavorful dressing made with sautéed onions, apple cider vinegar, Dijon mustard, and a touch of sugar for a subtle sweetness. Crispy, thick-cut bacon adds a mouthwatering crunch, while fresh parsley gives it a pop of color and freshness. Unlike traditional creamy potato salads, this recipe is served warm, highlighting the bold, hearty ingredients. Perfect for potlucks, barbecues, or as a comforting dinner side, this German-inspired potato salad is a guaranteed crowd-pleaser that’s as easy to make as it is delicious. Try it today and elevate your side dish game!
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Ingredients
- 2 pounds Yukon Gold potatoes
- 6 slices Thick-cut bacon
- 1 medium Yellow onion
- 0.25 cup Apple cider vinegar
- 2 tablespoons Granulated sugar
- 1 tablespoon Dijon mustard
- 0.5 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Directions
Step 1
Wash the Yukon Gold potatoes thoroughly and place them in a large pot. Cover with water and add a pinch of salt. Bring the water to a boil, then reduce to a simmer and cook the potatoes for 10 to 15 minutes or until fork-tender.
Step 2
While the potatoes are cooking, place the sliced bacon in a skillet over medium heat. Cook until crisp, about 8 minutes, turning occasionally. Remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain. Reserve about 2 tablespoons of the bacon grease in the skillet.
Step 3
In the same skillet with the reserved bacon grease, add the diced onion and sauté over medium heat for 3–5 minutes until softened and translucent.
Step 4
Stir in the apple cider vinegar, granulated sugar, Dijon mustard, and chicken broth. Cook the mixture over medium heat for 2–3 minutes, stirring occasionally, until the sugar is dissolved and the dressing is slightly thickened. Season with salt and black pepper.
Step 5
Once the potatoes are cooked, drain them and allow them to cool for a few minutes. Peel the potatoes if desired, then slice them into 1/4-inch thick rounds or bite-sized pieces.
Step 6
Add the sliced potatoes to the skillet with the warm dressing. Gently toss the potatoes to coat them evenly in the dressing.
Step 7
Crumble the bacon and sprinkle it over the potatoes. Add the chopped fresh parsley and gently stir to combine.
Step 8
Serve the potato salad warm as a side dish and enjoy!
Nutrition Facts
| Serving size | (1341.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1256.6 |
| Total Fat 39.2g | 0% |
| Saturated Fat 12.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 64.3mg | 0% |
| Sodium 4341.3mg | 0% |
| Total Carbohydrate 197.3g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 36.4g | |
| Protein 32.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 175.0mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 4345.1mg | 0% |
Source of Calories