Mom's German Potato Salad

Transport your taste buds straight to the heart of Germany with Mom’s German Potato Salad, a warm, tangy side dish brimming with rich, comforting flavors. This classic recipe starts with tender red potatoes, perfectly boiled and generously coated in a warm dressing made from crispy bacon drippings, apple cider vinegar, Dijon mustard, and a touch of sweetness. Finely sautéed onions add a savory depth, while fresh parsley lends a pop of color and brightness. Crumbles of thick-cut bacon provide irresistible smoky bites, creating a velvety balance of textures in every forkful. Ready in just 45 minutes, this crowd-pleasing dish is perfect for potlucks, family gatherings, or as the ultimate pairing for grilled meats. Serve it warm or at room temperature for a satisfying taste of old-world charm that will have everyone asking for seconds.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pounds red potatoes
• 6 slices thick-cut bacon
• 1 medium yellow onion
• 0.25 cups apple cider vinegar
• 3 tablespoons granulated sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Scrub the red potatoes thoroughly and place them in a large pot. Cover with cold water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.

Step 2

While the potatoes are cooking, fry 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 3 tablespoons of the bacon grease in the skillet for the dressing.

Step 3

Dice the yellow onion finely. Add it to the skillet with the reserved bacon grease and sauté over medium heat until softened and translucent, about 3-4 minutes.

Step 4

To the skillet, add the apple cider vinegar, granulated sugar, Dijon mustard, salt, and black pepper. Whisk the mixture together and bring to a simmer. Let it cook for 2-3 minutes, stirring occasionally, until the sugar is dissolved and the dressing is slightly thickened.

Step 5

While the dressing is cooking, slice the slightly cooled potatoes into 1/4-inch rounds or bite-sized pieces, depending on preference. Crumble the cooked bacon into small bits.

Step 6

In a large mixing bowl, combine the sliced potatoes, crumbled bacon, and the warm onion dressing. Gently toss until the potatoes are evenly coated with the dressing.

Step 7

Sprinkle the chopped parsley over the potato salad and give it a final toss. Serve warm or at room temperature for the best flavor.

Nutrition Facts

Serving size	(1234.0g)

Amount per serving	% Daily Value*
Calories	1295.6

Total Fat 39.8g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat g
Cholesterol 64.3mg	0%
Sodium 4051.5mg	0%
Total Carbohydrate 209.4g	0%
Dietary Fiber 20.2g	0%
Total Sugars 54.2g
Protein 31.2g	0%

Vitamin D 0IU	0%
Calcium 172.3mg	0%
Iron 8.8mg	0%
Potassium 4250.2mg	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: 27.1%

Protein: 9.5%

Carbs: 63.4%