German Potato Salad

4.91 from 11 votes

This delicious vinegar based German Potato Salad recipe is loaded with tender potatoes, crisp bacon, sautéed onions, and tons of flavor. Serve cold, warm, or hot - it makes an excellent side dish alongside sausages.

Prep Time25

Cook Time10

Total Time35

Course: Side Dish

Cuisine: German

Servings: servings

Author: Krissy Allori

Equipment

Mixing Bowls

Ingredients

3 pounds Yukon gold potatoes scrubbed clean, whole or halved
8 ounces bacon ends and pieces work great, otherwise chop bacon into small pieces
1 small yellow onion diced
1/2 cup white vinegar
4 tablespoons water
2 tablespoons white sugar
1 tablespoon spicy brown mustard
1 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon ground black pepper
handful of chopped fresh chives and parsley

Instructions

Cook potatoes: Place the 3 pounds Yukon gold potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Cook bacon: Place the 8 ounces bacon in a heavy bottom pan over medium-high heat, reducing the heat as the bacon cooks to avoid burning. Remove the cooked bacon from the pan and set it aside. Discard all but about 1/4 cup of the bacon grease.
Cook onion: Add 1 small yellow onion to the remaining 1/4 cup of bacon grease, and cook over medium heat until browned.
Finish warm dressing: Add the 1/2 cup white vinegar, 4 tablespoons water, 2 tablespoons white sugar, 1 tablespoon spicy brown mustard, 1 teaspoon salt, 1 teaspoon celery seed, and 1/2 teaspoon ground black pepper to the pan. Bring to a boil, then remove from heat and set aside.
Finish potato salad: Cut cooled potatoes into small pieces with the skin on and add to a large serving bowl. Pour vinegar mixture over the potatoes, then toss to coat. Top with crumbled bacon as well as a handful of chopped fresh chives and parsley. Serve hot, warm (preferred), or cold.

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