Real German Potato Salad
Real German Potato Salad is a warm, savory side dish made with tender waxy potatoes, crispy bacon, sautéed onions, Dijon mustard, apple cider vinegar, chicken broth, and fresh parsley. Unlike mayonnaise-based potato salads, this authentic recipe relies on a flavorful warm dressing that is absorbed by the potatoes, creating incredible depth of flavor. Perfect for Oktoberfest celebrations, barbecues, family dinners, or holiday meals, this classic dish is comforting, hearty, and easy to prepare.
Ingredients
For the Potato Salad
- 2 pounds (900 g) Yukon Gold or waxy potatoes
- 6 slices thick-cut bacon, diced
- 1 medium yellow onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 green onions, sliced (optional)
For the Warm Dressing
- ¼ cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard (optional)
- ¼ cup chicken broth
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Wash the potatoes thoroughly and place them in a large pot of salted water.
- Boil for 18–20 minutes, or until fork-tender.
- Drain and allow the potatoes to cool slightly before peeling if desired.
- Slice the potatoes into ¼-inch thick rounds.
- In a large skillet, cook the diced bacon over medium heat until crispy.
- Remove the bacon with a slotted spoon, leaving about 2 tablespoons of bacon drippings in the pan.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Whisk in the apple cider vinegar, Dijon mustard, chicken broth, sugar, salt, and black pepper.
- Bring the dressing to a gentle simmer for 2–3 minutes.
- Add the sliced potatoes and crispy bacon to the skillet.
- Gently toss until the potatoes are evenly coated with the warm dressing.
- Sprinkle with fresh parsley and green onions before serving warm.
Notes
- Waxy potatoes hold their shape better than starchy potatoes.
- Cook the potatoes until just tender to avoid breaking them.
- The dressing should be warm when mixed with the potatoes.
- Use quality bacon for the richest flavor.
- Fresh parsley adds brightness and color.
- Taste and adjust the vinegar or mustard before serving.
- Serve warm for the most authentic experience.
- Refrigerate leftovers for up to 3 days and reheat gently.