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Authentic German Potato Salad

Bowl of German Potato Salad with bacon bits and fresh parsley, ready to serve.
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A classic German potato salad recipe with a tangy bacon-vinegar dressing. This mayo-free dish travels well and is perfect for Oktoberfest celebrations or summer barbecues.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 6 slices bacon, chopped
  • 1/2 cup finely chopped yellow onion
  • 1/4 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon Dijon mustard
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions

  1. Place potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until potatoes are tender, about 15-20 minutes. Drain well.
  2. While potatoes are cooking, cook bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside on paper towels. Reserve 2 tablespoons of bacon drippings in the skillet.
  3. Add chopped onion to the skillet with bacon drippings and cook until softened, about 5 minutes.
  4. Whisk in apple cider vinegar, sugar, and Dijon mustard into the skillet with the onions. Bring to a simmer and cook for 2 minutes, stirring.
  5. Pour the warm dressing over the drained potatoes. Add the cooked bacon and chopped parsley. Gently toss to combine.
  6. Season with salt and pepper to taste. Serve warm.

Notes

  • This potato salad can be made ahead and served at room temperature.
  • It pairs well with bratwurst, pretzels, and other grilled meats.
  • For a gluten-free meal delivery option, consider substituting ingredients or looking for specialized services.

Nutrition

Find it online: https://www.unfoldrecipes.com/german-potato-salad-bacon-vinegar/