Print

German Potato Salad Recipe Easy Cozy Warm Bacon Mustard Side Dish

German potato salad - featured image
Print Recipe

A cozy warm German potato salad with crispy bacon and tangy mustard dressing, perfect as a comforting side dish for chilly evenings or gatherings.

Ingredients

Scale
  • 2 pounds (900 g) waxy potatoes like Yukon Gold or red potatoes
  • 6 to 8 slices thick-cut bacon, cooked until crispy
  • 1 medium yellow onion, finely chopped
  • ½ cup (120 ml) apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon brown sugar
  • ½ cup (120 ml) chicken broth
  • Salt and freshly ground black pepper to taste
  • A handful fresh parsley, chopped for garnish

Instructions

  1. Wash 2 pounds (900 g) of waxy potatoes. Place them whole (skin on) in a large pot, cover with cold salted water, and bring to a boil. Cook for about 15-20 minutes until just tender when pierced with a fork.
  2. Drain the potatoes and let them cool slightly. While still warm but manageable, peel off the skins using your hands or a paring knife. Slice the potatoes into ½-inch (1.25 cm) thick rounds or cubes.
  3. Heat a large skillet over medium heat. Add 6-8 slices of bacon and cook until crispy, about 6-8 minutes, turning occasionally. Transfer cooked bacon to a paper towel-lined plate, leaving bacon fat in the skillet.
  4. Add the finely chopped yellow onion to the bacon fat in the skillet. Cook over medium heat until translucent and soft, about 5 minutes, stirring occasionally.
  5. Add ½ cup (120 ml) apple cider vinegar, ½ cup (120 ml) chicken broth, 2 tablespoons Dijon mustard, and 1 tablespoon brown sugar to the skillet. Stir well and bring to a gentle simmer. Cook for 3-4 minutes to blend flavors.
  6. Add the warm sliced potatoes to the skillet. Toss gently to coat evenly with the dressing. Cook together for 2-3 minutes so the potatoes soak up the flavors.
  7. Crumble the crispy bacon into the potato mixture. Season with salt and freshly ground black pepper to taste. Toss gently to combine.
  8. Remove from heat and sprinkle with chopped fresh parsley. Serve warm as a side dish.

Notes

Use waxy potatoes like Yukon Gold or red potatoes to hold shape. Cook bacon slowly over medium heat for crispy texture and keep bacon fat for flavor. Toss salad while warm for best flavor absorption. Add extra broth or vinegar if potatoes seem dry. Vegetarian substitutions include smoked mushrooms or tempeh and vegetable broth.

Nutrition

Keywords: German potato salad, warm potato salad, bacon potato salad, mustard dressing, cozy side dish, easy potato salad, comfort food

Find it online: https://merrymorsel.com/german-potato-salad-recipe-easy-cozy-warm-bacon-mustard-side-dish/