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German Potato Salad with Vinegar served on a plate

German Potato Salad with Vinegar

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This German potato salad features tender waxy potatoes tossed in a warm, tangy bacon-vinegar dressing with a hint of sweetness. The warm dressing soaks into the potatoes while they're hot, creating a flavorful side that improves after resting and pairs well with grilled meats or hearty mains.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: German
Ingredients Method Notes

Ingredients
  

  • 2 lbs waxy potatoes cut into 1-inch chunks (Yukon gold or red potatoes)
  • 6 strips bacon cooked until crisp, fat reserved for sautéing
  • 1 medium yellow onion diced
  • 2 tablespoon fresh parsley chopped
  • 0.5 cup white vinegar or apple cider vinegar
  • 0.5 cup chicken broth or vegetable broth
  • 2 tablespoon sugar
  • 1 tablespoon Dijon mustard optional

Method
 

  1. Cut waxy potatoes into 1-inch chunks. Boil in salted water for 12-15 minutes until fork-tender but still firm. Drain well and transfer to a large bowl.
    2 lbs waxy potatoes
  2. Fry bacon strips in a skillet over medium heat for 8-10 minutes until crisp. Remove bacon, chop into bits, and reserve 2-3 tablespoons of bacon fat in the pan.
    6 strips bacon
  3. Add diced onion to the reserved bacon fat in the skillet. Cook for 3-4 minutes until translucent and slightly soft.
    1 medium yellow onion, 6 strips bacon
  4. Add vinegar, chicken broth, sugar, and optional mustard to the skillet with onions. Stir and bring to a simmer for 2-3 minutes until sugar dissolves.
    0.5 cup white vinegar, 0.5 cup chicken broth, 2 tbsp sugar, 1 tbsp Dijon mustard, 1 medium yellow onion
  5. Pour the warm dressing over the hot potatoes. Add chopped bacon and fresh parsley. Toss gently to coat. Let rest off heat for 10 minutes so flavors meld before serving warm or at room temperature.
    2 lbs waxy potatoes, 6 strips bacon, 2 tbsp fresh parsley, 0.5 cup white vinegar, 0.5 cup chicken broth, 2 tbsp sugar, 1 tbsp Dijon mustard

Notes

  • Use waxy potatoes like Yukon gold or red potatoes to keep the salad from becoming mushy.
  • Toss potatoes in the warm dressing immediately while both are still hot to absorb the flavors.
  • Letting the salad rest off heat for 10 minutes enhances flavor melding and improves taste.

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