Description
A warm, tangy, and savory German-style potato salad dressed in a hot bacon fat and vinegar emulsion. This comforting dish uses waxy potatoes and crispy bacon for a texture that soaks up flavor, making it perfect for cozy weeknight dinners.
Ingredients
Scale
- 2 pounds waxy potatoes (Yukon Gold or Red Bliss), scrubbed and cut into ½-inch cubes
- 6–8 slices thick-cut bacon, chopped into ½-inch pieces
- 1 medium yellow onion, finely diced
- ½ cup apple cider vinegar
- ½ cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt (adjust to taste)
- Black pepper to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Scrub potatoes clean (skins on) and cut into ½-inch cubes. Place in a large pot, cover with cold water by an inch, and add a generous pinch of salt.
- Bring water to a boil, then reduce to a simmer. Cook potatoes for 15-20 minutes until fork-tender but holding their shape. Drain in a colander and let steam dry for a minute.
- While potatoes cook, chop bacon and add to a large skillet or Dutch oven over medium heat. Cook until crispy and golden, rendering the fat. Remove bacon bits with a slotted spoon, leaving about 3-4 tablespoons of fat in the pan.
- Add diced yellow onion to the hot bacon fat. Sauté over medium heat for 3-4 minutes until soft and translucent.
- In a small bowl, whisk together apple cider vinegar, chicken broth, Dijon mustard, sugar, salt, and pepper. Pour this mixture into the skillet with the onions and bacon fat. Simmer for 1-2 minutes to reduce and meld flavors.
- Add the drained potatoes to the skillet with the warm dressing. Gently toss to coat. Return crispy bacon bits to the skillet, reserving some for garnish.
- Taste and adjust seasoning. Let the salad rest for 5-10 minutes to allow potatoes to absorb the dressing. Serve warm, topped with fresh parsley and reserved bacon.
Notes
Use waxy potatoes (Yukon Gold or Red) to prevent mushiness. Do not drain all the bacon fat; you need about 3-4 tablespoons for the dressing. Let the salad rest for 5-10 minutes after tossing to allow the potatoes to absorb the dressing fully. This dish does not freeze well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 32
- Fiber: 3
- Protein: 8
Keywords: German potato salad, Oktoberfest recipe, warm potato salad, bacon potato salad, comfort food, weeknight dinner, waxy potatoes, apple cider vinegar dressing