Description
A classic German Potato Salad made with Yukon Gold potatoes, crispy bacon, and a tangy dressing.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 1 cup diced bacon (about 8 ounces)
- 1 medium onion, finely chopped
- 1 cup chicken broth
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly, then peel and slice into 1/4-inch thick rounds.
- In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon and drain on paper towels, leaving the drippings in the skillet.
- Add the chopped onion to the skillet and sauté in the bacon drippings until translucent, about 5 minutes.
- Stir in the chicken broth, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Bring to a simmer and cook for 2-3 minutes to combine the flavors.
- In a large bowl, gently toss the warm sliced potatoes with the dressing and cooked bacon. Adjust seasoning with additional salt and pepper if needed.
- Garnish with chopped fresh parsley before serving. Serve warm or at room temperature.
Notes
- For a creamier version, add 1/2 cup of sour cream to the dressing.
- Try adding diced pickles or celery for an extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: varies
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg