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German Potato Salad

German Potato Salad with bacon and tangy vinegar dressing. Warm Yukon gold potato slices are boiled until tender, then tossed with hot bacon dressing so they glisten and absorb flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and bacon
  • 3 lb Yukon gold potatoes
  • 8 bacon
Aromatics
  • 1 onion
  • 1 tbsp Dijon mustard
Dressing
  • 0.75 cup chicken broth
  • 0.33 cup white vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 0.5 tsp black pepper
Finish
  • 0.25 cup fresh parsley

Equipment

  • 1 Dutch oven

Method
 

Boil the potatoes
  1. Boil the sliced Yukon gold potatoes in a Dutch oven until tender, about 15 to 20 minutes. You should be able to pierce slices easily with a fork.
Drain and prep bacon
  1. Drain the potatoes and set aside while you cook the bacon. Leave them warm so they can absorb the hot dressing later.
Crisp the bacon
  1. Cook the bacon in the same Dutch oven over medium heat until crispy, about 8 to 10 minutes. Reserve the bacon drippings in the pot.
Soften the onion
  1. Sauté the diced onion in the reserved bacon drippings until soft, about 4 to 6 minutes. It should turn translucent and fragrant.
Simmer the vinegar dressing
  1. Add chicken broth, white vinegar, sugar, Dijon mustard, salt, and black pepper, then bring to a simmer. Continue simmering until the flavors meld, about 5 to 7 minutes.
Combine with potatoes and bacon
  1. Crumble the crispy bacon into the drained potatoes. Toss lightly so the bacon is distributed.
Dress warm and toss
  1. Pour the hot dressing over the potatoes and bacon, then toss gently to coat. The potatoes should look glossy and slightly thickened from the dressing.
Finish and serve
  1. Stir in the chopped fresh parsley and serve warm. The parsley should stay bright green.

Notes

Serve this German potato salad warm for best texture. Refrigerate leftovers in a sealed container up to 3 days; rewarm gently so the dressing loosens. Freezing is not recommended because potatoes and vinegar dressing can change texture. For a dairy-free option, this recipe is naturally dairy-free; for a lower-sodium swap, use reduced-sodium chicken broth and adjust the added salt to taste.