Description
This traditional German Potato Salad is a warm and flavorful side dish featuring tender Yukon gold potatoes tossed in a tangy apple cider vinegar dressing with crispy bacon and fresh parsley. Perfect for complementing a variety of meals, it offers a balance of creamy textures and sharp, savory flavors.
Ingredients
Scale
Potatoes
- 2 pounds Yukon gold potatoes, peeled and cut into bite-size pieces
Bacon & Vegetables
- 6 slices bacon, chopped
- 1 small yellow onion, finely diced
Dressing
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup water
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Potatoes: Place the peeled and cut Yukon gold potatoes in a large pot and cover with salted water. Bring the water to a boil and cook the potatoes for 10 to 12 minutes until they are fork tender but still hold their shape. Drain the potatoes and set them aside.
- Prepare the Bacon: In a large skillet, cook the chopped bacon over medium heat until it becomes crispy. Using a slotted spoon, remove the bacon from the skillet and place it on a paper towel-lined plate to drain. Keep the bacon drippings in the skillet for added flavor.
- Sauté the Onion: Add the finely diced yellow onion to the skillet with the bacon drippings. Cook for 3 to 4 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Make the Dressing: Stir in the apple cider vinegar, Dijon mustard, granulated sugar, salt, black pepper, and water into the skillet with the onions. Mix well to combine and create a warm, tangy dressing.
- Toss the Potatoes: Add the cooked potatoes to the skillet and gently toss them in the warm dressing, ensuring they are evenly coated.
- Combine Bacon and Parsley: Return the crispy bacon to the skillet along with the chopped fresh parsley. Stir gently to combine all the ingredients.
- Finish Cooking: Cook the potato salad in the skillet for another 2 to 3 minutes, allowing the flavors to meld and the potatoes to absorb the dressing. Serve the salad warm for the best taste.
Notes
- Yukon gold potatoes are ideal as they hold their shape while remaining creamy.
- This salad is traditionally served warm rather than chilled.
- For extra flavor, you can add sliced green onions if desired.
