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Old-Fashioned German Potato Salad

Old-Fashioned German potato salad with warm, tender potato slices and a tangy vinegar dressing thickened with a flour roux. Crispy bacon and sautéed onion coat every bite for an authentic, comforting side-dish texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: German
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb russet potatoes peeled and sliced
Bacon and onion
  • 8 bacon slices
  • 1 onion large, diced
Dressing
  • 0.75 cup beef broth
  • 0.33 cup white vinegar
  • 2 tbsp sugar
  • 1 tbsp flour
  • 1 tsp salt
  • 0.5 tsp pepper
Finish
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 Dutch oven

Method
 

Boil the potatoes
  1. Bring the potatoes to a boil in a Dutch oven, then cook until they are tender when pierced with a fork, about 10 to 15 minutes. Keep the pot at a steady boil so the slices soften evenly.
  2. Drain the potatoes thoroughly and leave them in the strainer so excess steam doesn’t thin the dressing. They should be hot for best soaking.
Cook bacon and onion
  1. Cook the bacon in the Dutch oven until crispy, about 8 to 10 minutes, and reserve the drippings in the pan. Visual cue: browned, crisp edges.
  2. Sauté the diced onion in the reserved bacon drippings until softened and lightly translucent, about 5 to 7 minutes. Stir often so the onion doesn’t brown.
  3. Sprinkle the flour over the onion and stir to coat, cooking for about 1 to 2 minutes at a gentle simmer. The mixture should look slightly thickened and smooth.
Make the vinegar dressing
  1. Add the beef broth, white vinegar, sugar, salt, and pepper to the pan, then whisk or stir until combined. Bring the mixture to a simmer so it thickens evenly.
  2. Simmer the dressing until thickened enough to lightly coat a spoon, about 3 to 5 minutes. Visual cue: it should look glossy and thicker than broth.
Finish and serve warm
  1. Crumble the bacon and add it to the hot potatoes. Toss gently so bacon distributes throughout the slices.
  2. Pour the hot dressing over the potatoes and bacon while everything is steaming. Stir to coat, then adjust briefly for even coverage.
  3. Garnish with the chopped fresh parsley and serve warm right away. The salad should be piping hot for the most traditional texture.

Notes

Pro tip: keep the potatoes hot and pour the dressing immediately so they soak up the tangy vinegar coating. Refrigerate leftovers in a covered container for up to 3 days; rewarm gently on the stove or in the microwave with a splash of broth to loosen the sauce. Freezing isn’t recommended because the dressing can separate on thawing. For a dairy-free swap, this recipe already is—just ensure your beef broth is additive-free if you’re watching ingredients.