Old-Fashioned German Potato Salad Recipe
This Old-Fashioned German Potato Salad features tender red potatoes coated in a tangy vinegar and chicken broth dressing, enhanced with crispy bacon, sweet onions, and aromatic herbs. A warm, comforting side dish that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Ingredients
Scale
Potatoes
- 2 pounds red potatoes (about 6–8 potatoes)
Bacon and Vegetables
- 6 ounces bacon, coarsely chopped
- 1 cup sweet onion, finely chopped
- 3 garlic cloves, finely minced
Dressing
- ¾ cup chicken broth
- ¼ cup distilled white vinegar
- 2 teaspoons Dijon mustard (NOT yellow mustard)
- 2 teaspoons sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Garnish (Optional)
- Flat-leaf parsley and chives, finely chopped
Instructions
- Boil Potatoes: Add the red potatoes to a large pot and cover with one inch of water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork tender. Drain the potatoes and set aside to cool.
- Cook Bacon and Vegetables: In a large skillet over medium heat, cook the coarsely chopped bacon for 7-8 minutes until crisp. Remove the bacon with a slotted spoon, leaving the drippings in the skillet. Add the chopped sweet onion to the skillet and sauté for 2-3 minutes until tender, stirring often. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Prepare the Dressing: Pour chicken broth and distilled white vinegar into the skillet. Add Dijon mustard, sugar, salt, and black pepper. Whisk all ingredients together and bring the mixture to a boil. Reduce heat to low and simmer for 5 minutes until the liquid reduces by half. Remove from heat.
- Peel and Chop Potatoes: Once cooled enough to handle, peel the potatoes and cut them into ½-inch chunks.
- Toss Potatoes in Dressing: Add the chopped potatoes to the skillet with the vinegar dressing. Add olive oil and toss gently until the potatoes are well coated with the dressing.
- Garnish and Serve: Transfer the potato salad to a serving platter. Finely chop the cooked bacon and sprinkle it over the potatoes. Add optional fresh parsley and chives for garnish. Serve warm or at room temperature.
Notes
- For a milder onion flavor, soak the chopped onions in cold water for 10 minutes before cooking.
- Use red potatoes for their waxy texture which holds shape well during cooking.
- Can be served warm or at room temperature, making it perfect for potlucks and picnics.
- Use Dijon mustard to maintain traditional flavor; yellow mustard will alter the taste significantly.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
Keywords: German Potato Salad, Old-Fashioned, Bacon Potato Salad, Warm Potato Salad, Red Potatoes, Classic German Recipe
