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Classic German Potato Salad with Warm Bacon Dressing

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A warm, tangy potato salad with crispy bacon and a savory dressing made from bacon drippings, apple cider vinegar, and a touch of sugar. It’s a crowd-pleasing side dish that comes together in about 30 minutes.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes (about 6 medium), scrubbed but not peeled
  • 8 slices thick-cut bacon, chopped into 1-inch pieces
  • 1 medium yellow onion, finely diced
  • 1/3 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons granulated sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt, plus more for the potato water
  • 1/4 teaspoon black pepper, freshly ground
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Place the whole, unpeeled potatoes in a large pot and cover with cold water by about an inch. Add a generous tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15 to 20 minutes, until the potatoes are tender when pierced with a fork but not falling apart. Drain and let cool just until you can handle them, about 10 minutes. Do not run them under cold water.
  2. While the potatoes are cooking, place the chopped bacon in a large cold skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat is fully rendered, about 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 3 tablespoons of rendered fat in the skillet.
  3. Add the diced onion to the skillet with the warm bacon fat. Cook over medium heat, stirring frequently, until the onion is soft and translucent, about 4 to 5 minutes. Do not let it brown.
  4. Reduce the heat to low. Add the apple cider vinegar, water, sugar, Dijon mustard, salt, and pepper to the skillet with the cooked onions. Whisk together until the sugar dissolves and the dressing is smooth and slightly thickened, about 2 minutes. Taste and adjust seasoning.
  5. Once the potatoes are cool enough to handle but still warm, peel them if desired (skins can be left on). Slice into 1/4-inch thick rounds. If the potatoes are large, cut the rounds in half. Place the sliced potatoes in a large mixing bowl.
  6. Pour the warm dressing over the warm sliced potatoes. Add the cooked bacon pieces. Gently toss everything together using a rubber spatula or wooden spoon. Let the salad sit for 5 minutes so the potatoes absorb some of the dressing.
  7. Sprinkle the chopped fresh parsley over the top and give it one more gentle toss. Serve warm or at room temperature.

Notes

Don’t overcook the potatoes; they should be tender but firm. Warm potatoes are essential for absorbing the dressing. Render the bacon slowly starting from a cold pan. Measure the bacon fat to get exactly 3 tablespoons for the dressing. Taste the dressing before adding to potatoes; it should be boldly flavored. Let the salad rest for at least 5 minutes before serving. Leftovers can be stored in the refrigerator for up to 4 days; reheat gently with a splash of water or broth.

Nutrition

Keywords: German potato salad, warm bacon dressing, potato salad without mayo, side dish, barbecue, potluck

Find it online: https://sagestirs.com/classic-german-potato-salad-with-warm-bacon-dressing/