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Best Easy German Potato Salad with Bacon & Vinegar

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This warm German potato salad with bacon and vinegar is a simple, honest dish that’s quick to make and full of tangy, smoky flavor. Perfect for weeknights, potlucks, or Oktoberfest gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes (about 6–7 medium)
  • 1 tablespoon salt
  • 8 slices thick-cut bacon (about 8 ounces)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 1/3 cup apple cider vinegar
  • 2 tablespoons white sugar (or honey)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon celery seed (optional)
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Scrub the Yukon Gold potatoes clean (no need to peel) and cut into roughly 1-inch cubes.
  2. Place the cubed potatoes in a large pot, cover with cold water by about an inch, and add 1 tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes until fork-tender.
  3. Drain the potatoes in a colander and let them cool for about 5 minutes until warm but not steaming.
  4. While the potatoes boil, place the bacon pieces in a cold skillet. Turn the heat to medium and cook slowly, stirring occasionally, for 8-10 minutes until crispy and the fat is rendered.
  5. Using a slotted spoon, transfer the cooked bacon to a paper-towel-lined plate. Leave the rendered fat in the pan (about 3-4 tablespoons).
  6. Add the diced onion to the hot bacon fat and cook over medium heat for 3-4 minutes until softened and translucent.
  7. Reduce the heat to low. Add the apple cider vinegar, sugar, Dijon mustard, black pepper, and celery seed to the pan with the onions. Whisk together until the sugar dissolves and let it bubble gently for about 1 minute. Taste and adjust sweetness or tanginess as desired.
  8. Place the warm potatoes in a large mixing bowl. Pour the hot vinaigrette over them and add the cooked bacon pieces. Toss gently with a wooden spoon or spatula until every piece is coated, being careful not to mash the potatoes.
  9. Let the salad rest for 5 minutes before serving. Sprinkle with fresh parsley just before serving. Serve warm.

Notes

Don’t overcook the potatoes; they should be tender but intact. Keep potatoes warm for better absorption of the vinaigrette. Render bacon slowly over medium heat to avoid bitterness. Let the salad rest for 5 minutes after tossing to allow flavors to meld. For a vegetarian version, substitute bacon with 3 tablespoons olive oil and add 1 teaspoon smoked paprika.

Nutrition

Keywords: German potato salad, warm potato salad, bacon vinegar potato salad, easy potato salad, Oktoberfest recipe

Find it online: https://oracooks.com/best-easy-german-potato-salad-with-bacon-and-vinegar/