German Potato Salad

close up of warm potato salad in enamel pot

German potato salad is warm and tangy with the vinegar and bacon dressing that soaks right into the potatoes. It’s hearty, savory, and just the right amount of sweet.

Prep Time10

Cook Time20

Total Time30

Course: Salad, Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

Ingredients

2½ pounds potatoes peeled and diced into ¾-inch pieces, about 6 cups worth
1 pound bacon
1 large yellow onion diced into ½-inch pieces
½ cup plain white vinegar
¼ cup water
2½ tablespoons sugar
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons fresh Italian parsley chopped small

Instructions

Place the potatoes in a large pot and cover with water. Bring to a boil over high heat until fork-tender, about 8-10 minutes. Drain, and set aside to cool.
While the potatoes are boiling, cook the bacon in a Dutch oven or large deep skillet over medium heat. Fry until browned and crisp, about 10-12 minutes, turning occasionally. (The bacon may also be cooked in the oven.) Transfer the cooked bacon to a paper towel-lined plate and roughly chop or crumble when cool. Reserve about 3 tablespoons of bacon grease in the pot.
Add the onion to the bacon grease and cook over medium-high heat for about 5 minutes, until lightly browned and tender. Add the vinegar, sugar, water, salt, and pepper to the pot and bring to a boil.
When the liquids are boiling, carefully transfer the cooked potatoes to the pot along with half of the bacon. Gently stir to warm and coat thoroughly. Transfer to a serving dish, if desired. Sprinkle with parsley and remaining bacon before serving.

Notes

German potato salads tend to be a bit sweet. The original recipe for this salad called for ⅓ cup of sugar. I've reduced it for our tastes. I've also increased the bacon in the recipe, because well, we love bacon with potatoes. Feel free to adjust for your own tastes as well.

Nutrition