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Cozy German Potato Salad with Bacon and Easy Vinegar Dressing

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A warm, comforting German potato salad with crispy bacon and a tangy vinegar dressing. Quick to make in about 30 minutes, it’s perfect for cozy evenings and potlucks.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes (about 6–7 medium)
  • 8 slices thick-cut bacon (about 8 ounces)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 1/3 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons olive oil
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon kosher salt (plus more for potato water)
  • 1/2 teaspoon freshly ground black pepper
  • 2–3 green onions, sliced (optional, for garnish)

Instructions

  1. Scrub potatoes and cut into 1-inch cubes. Place in a large pot, cover with cold water by 1 inch, and add a generous pinch of salt (about 1 tablespoon kosher salt). Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes until fork-tender but not falling apart. Drain in a colander (do not rinse).
  2. While potatoes boil, place bacon slices in a cold large skillet. Turn heat to medium and cook for 6-8 minutes, flipping once, until crispy. Transfer bacon to a paper towel-lined plate. Leave rendered fat in the skillet.
  3. Add finely diced onion to the skillet with bacon fat. Cook over medium heat for 3-4 minutes, stirring occasionally, until soft and translucent.
  4. To the skillet with onions, add apple cider vinegar, water, sugar, Dijon mustard, olive oil, salt, and pepper. Stir and bring to a gentle simmer. Cook for 1-2 minutes until sugar dissolves and dressing thickens slightly. Taste and adjust seasoning.
  5. Chop cooled bacon into small pieces (about 1/2-inch). Reserve 1 tablespoon for garnish.
  6. Place warm potatoes in a large mixing bowl. Pour hot dressing over potatoes and add chopped bacon (except reserved garnish). Gently fold together with a wooden spoon or spatula until combined.
  7. Fold in chopped fresh parsley.
  8. Let the salad rest for 5-10 minutes before serving to allow potatoes to absorb dressing.
  9. Transfer to a serving bowl, garnish with reserved bacon and sliced green onions if using. Serve warm.

Notes

Don’t overcook the potatoes; they should be fork-tender but hold their shape. Use warm potatoes for best dressing absorption. Save bacon fat for cooking onions. Taste dressing and adjust salt, vinegar, or sugar as needed. Salad can be made ahead and refrigerated; reheat gently with a splash of water or vinegar.

Nutrition

Keywords: German potato salad, warm potato salad, bacon potato salad, vinegar dressing, comfort food, side dish

Find it online: https://platebelle.com/cozy-german-potato-salad-with-bacon-and-easy-vinegar-dressing/