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german potatoes salad

German Potato Salad

This German-inspired potato salad features tender, sliced potatoes coated in a tangy vinaigrette infused with smoky bacon drippings. Crisp onions and bits of bacon add texture, while the warm dressing creates a glossy, inviting appearance, resulting in a hearty, flavorful side dish with a balance of acidity and smoky aroma.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine German
Servings 4
Calories 320 kcal

Equipment

  • Large pot
  • Skillet
  • Slotted spoon
  • Mixing bowl
  • Knife and cutting board

Ingredients
  

  • 2 pounds Potatoes preferably waxy potatoes like Yukon Gold or red potatoes
  • 4 slices Bacon for frying and drippings
  • 1 medium Yellow onion finely chopped
  • 3 tablespoons Apple cider vinegar adjust to taste
  • 2 tablespoons Dijon mustard optional, for extra tang
  • 2 tablespoons Olive oil or neutral oil
  • to taste Salt & pepper

Instructions
 

  • Bring a large pot of salted water to a boil and add the whole potatoes. Cook until just tender when pierced with a fork, about 15 minutes. Drain and let cool slightly before slicing into rounds.
    boil and add the whole potatoes
  • While the potatoes cook, fry the bacon in a skillet over medium heat until crispy and browned. Remove the bacon and set aside, leaving the rendered bacon fat in the pan.
    fry the bacon in a skillet over
  • Add the chopped onion to the hot bacon fat in the skillet and sauté until translucent and fragrant, about 3-5 minutes. Remove from heat and let cool slightly.
    Add the chopped onion to the hot bacon
  • Crumble the cooked bacon into small pieces and set aside for mixing later.
  • In a small bowl, whisk together the apple cider vinegar, Dijon mustard, and olive oil until well combined. Season with salt and pepper to taste.
  • Place the sliced potatoes in a large mixing bowl. Pour the warm vinaigrette over the potatoes and gently toss to coat evenly. The warmth of the potatoes helps the vinaigrette absorb and become glossy.
  • Add the sautéed onions and crumbled bacon to the bowl and fold them gently into the potatoes. Adjust seasoning with more salt or vinegar if desired.
    Add the sautéed onions and crumbled bacon
  • Serve the potato salad warm or at room temperature, garnished with additional bacon or herbs if desired. Enjoy the combination of tangy, smoky, and tender textures with each bite.
    Serve the potato salad warm

Notes

Make sure not to overcook the potatoes to keep their shape. Adjust acidity and smokiness to your taste for best results.