Paul Prudhomme's Hot German Potato Salad

Experience the perfect balance of smoky, tangy, and savory flavors with Paul Prudhomme's Hot German Potato Salad—a bold twist on a classic dish. Made with tender red potatoes, crispy bacon, and a zesty dressing of apple cider vinegar, Dijon mustard, and spices, this warm salad is a comforting yet vibrant addition to any meal. The flavorful sautéed onions and garlic are simmered in bacon drippings, creating a rich, velvety base that coats each potato slice in irresistible goodness. Finished with fresh green onions and parsley for a pop of color and freshness, this side dish pairs beautifully with grilled meats, sausages, or a simple roast. Ready in under an hour, it's the ultimate recipe for gatherings, potlucks, or weeknight dinners.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pounds small red potatoes
• 6 slices bacon
• 1 yellow onion, finely chopped
• 2 cloves garlic, minced
• 0.25 cup apple cider vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon Dijon mustard
• 1 cup chicken stock
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 2 green onions, sliced
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Wash the red potatoes thoroughly and place them in a large pot. Cover them with water and bring to a boil over medium-high heat. Cook until just tender, about 15–20 minutes. Drain and set aside to cool slightly.

Step 2

While the potatoes are cooling, cook the bacon in a large skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate to drain, leaving the rendered fat in the skillet.

Step 3

In the same skillet, add the finely chopped onion and minced garlic to the bacon fat. Sauté over medium heat until the onions are translucent and tender, about 5 minutes.

Step 4

Stir in the apple cider vinegar, granulated sugar, and Dijon mustard. Cook for 1–2 minutes, stirring constantly, to allow the flavors to combine.

Step 5

Add the chicken stock, salt, black pepper, and paprika to the skillet. Stir well and let the mixture simmer gently for 3–4 minutes to slightly reduce the liquid.

Step 6

While the dressing is simmering, slice the cooked potatoes into thick rounds or bite-sized pieces. Crumble the cooked bacon into small pieces.

Step 7

Add the sliced potatoes and crumbled bacon to the skillet. Gently toss to coat the potatoes evenly with the warm dressing. Cook for an additional 2–3 minutes to heat through.

Step 8

Remove from heat and stir in the sliced green onions and chopped parsley. Adjust seasoning to taste if needed.

Step 9

Transfer the hot German potato salad to a serving dish and serve immediately. Enjoy!

Nutrition Facts

Serving size	(1561.7g)

Amount per serving	% Daily Value*
Calories	1154.0

Total Fat 24.7g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 68.8mg	0%
Sodium 3744.2mg	0%
Total Carbohydrate 188.8g	0%
Dietary Fiber 16.3g	0%
Total Sugars 42.4g
Protein 49.1g	0%

Vitamin D 7.7IU	0%
Calcium 201.9mg	0%
Iron 10.2mg	0%
Potassium 4774.4mg	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: 18.9%

Protein: 16.7%

Carbs: 64.3%