German Style Potato Salad

Photo byGwen Wren using Canva

"This German-style potato salad recipe was fantastic! The blend of tender potatoes, crispy bacon, and tangy dressing was perfect. The directions were easy to follow, and the salad had a great balance of flavors. It was a hit at our barbecue and will definitely be a go-to for future gatherings!"

German Style Potato Salad Recipe

Ingredients

• 2 pounds of waxy potatoes (such as Yukon Gold or red potatoes)
• 6 slices of bacon
• 1 small onion, finely chopped
• 1/2 cup apple cider vinegar
• 1/4 cup chicken broth
• 1 tablespoon Dijon mustard
• 1 tablespoon sugar
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped fresh parsley

Instructions

1. Cook the Potatoes:
2. • Scrub the potatoes clean and place them in a large pot. Fill the pot with enough water to cover the potatoes. Add a pinch of salt to the water.
   • Bring the water to a boil, then reduce the heat to medium and cook the potatoes until they are tender but still firm, about 15-20 minutes.
   • Drain the potatoes and let them cool slightly. Once they are cool enough to handle, peel the potatoes and slice them into 1/4-inch thick rounds or chunks.
3. Prepare the Bacon:
4. • In a large skillet, cook the bacon over medium heat until it is crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Once the bacon is cool, crumble it into small pieces.
   • Reserve 2 tablespoons of the bacon fat in the skillet.
5. Make the Dressing:
6. • Add the chopped onion to the skillet with the reserved bacon fat. Cook the onion over medium heat until it is soft and translucent, about 5 minutes.
   • Add the apple cider vinegar, chicken broth, Dijon mustard, and sugar to the skillet. Stir to combine and bring the mixture to a boil. Let it boil for 1-2 minutes, then remove the skillet from the heat.
   • Season the dressing with salt and freshly ground black pepper to taste.
7. Assemble the Salad:
8. • In a large bowl, combine the potatoes and bacon.
   • Pour the warm dressing over the potatoes and bacon. Gently toss to coat the potatoes evenly with the dressing.
   • Sprinkle the chopped parsley over the salad and give it one final gentle toss.
9. Serve:
10. • The salad can be served warm, at room temperature, or chilled. If chilling, cover the salad and refrigerate it for at least an hour to allow the flavors to meld.
    • Before serving, taste the salad and adjust the seasoning if necessary.