Description

This Warm German Potato Salad is tangy, savory, and totally comforting. Made with tender red potatoes, crispy bacon, and a warm vinegar-mustard dressing, it’s the perfect side dish for any occasion—from summer cookouts to cozy winter dinners.

Ingredients

2 pounds red potatoes, unpeeled and quartered
6 slices bacon, chopped
1 small yellow onion, finely chopped
1/3 cup apple cider vinegar
2 tablespoons granulated sugar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

1/4 cup chopped fresh parsley

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Instructions

Boil potatoes in a large pot of salted water until tender, about 15 minutes. Drain and set aside.
In a large skillet, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving about 2 tablespoons of bacon fat in the pan.
Add chopped onion to the skillet and cook in the bacon fat until soft and translucent, about 3–4 minutes.
Stir in the apple cider vinegar, sugar, Dijon mustard, salt, and pepper. Bring to a simmer and cook for 2–3 minutes.
Add the warm potatoes to the skillet and gently toss to coat with the dressing. Cook for 2–3 more minutes to let the flavors soak in.
Stir in the cooked bacon and chopped parsley.
Serve warm and enjoy!

Notes

Red potatoes hold their shape well, but Yukon golds are a good substitute.
This salad tastes best served warm, but it’s also great at room temperature.
You can prep the components ahead and warm everything together just before serving.