Description
A classic German potato salad with a warm bacon vinaigrette, perfect for picnics or sides.
Ingredients
Scale
- 2.5 pounds yellow potatoes (such as Yukon Gold), peeled and cut into 1-inch pieces
- 1 pound bacon, diced
- 1 large red onion, finely chopped
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain the potatoes and set aside.
- While the potatoes are cooking, cook the diced bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon grease in the skillet.
- Add the chopped red onion to the skillet with the bacon grease and cook over medium heat until softened, about 5-7 minutes.
- Stir in the apple cider vinegar, water, sugar, salt, and pepper. Bring the mixture to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
- Pour the warm vinaigrette over the cooked potatoes. Add the crispy bacon and chopped fresh parsley. Gently toss to combine.
- Serve warm or at room temperature.
Notes
- For best flavor, allow the salad to sit for at least 30 minutes before serving to let the flavors meld.
- You can add other ingredients like chopped celery or hard-boiled eggs if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling, Sautéing
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 8g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
Keywords: German potato salad, warm potato salad, bacon vinaigrette, potato salad