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German Potato Salad

A warm, tangy potato salad made with vinegar, bacon, and onions, perfect for BBQs and gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs waxy potatoes (Yukon Gold or red) Do not peel unless desired.
  • 4 slices bacon Fry until crisp.
  • 1 cup chopped onions Cook in bacon fat until soft.
Dressing
  • 1/2 cup apple cider vinegar Traditional choice for tang.
  • 1 tbsp sugar Balances the acidity.
  • 1 tsp salt To taste.
  • 1/2 tsp black pepper
  • 1 tsp mustard Optional for added flavor.
Garnish
  • 1/4 cup chopped parsley For color and freshness.

Method
 

Preparation
  1. Boil the potatoes whole until fork-tender, then slice them warm.
  2. Fry the bacon until crisp, then remove and cook the chopped onions in the bacon fat.
Make the Dressing
  1. In the pan with onions, add apple cider vinegar, sugar, salt, pepper, and mustard. Let it bubble to combine.
Combine
  1. Pour the hot dressing over the warm sliced potatoes, add crispy bacon and parsley.
  2. Gently toss to coat the potatoes, layer a few times for thorough mixing.

Notes

For maximum flavor, serve it warm. Can be made a day ahead; keep dressing separate until serving.