Tender potatoes, crisp bacon and a tasty dressing, make this warm German potato salad the perfect dish all year round.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: American, German
Keyword: German Potato Salad Recipe
Servings: 6
Calories: 400kcal
Ingredients
2poundsbaby red potatoes
12slicesbacon
1mediumred onion,diced
1tablespoongarlic,minced
½cupwhite vinegar
¼cupolive oil,extra virgin
2tablespoonssugar
1tablespoonDijon mustard
1teaspoonsalt
½teaspooncracked black pepper
¼cupfresh parsley,chopped
Instructions
Wash the baby potatoes and slice them into halves.
Add the potatoes to a 5-quart pot and add enough water to cover the potatoes. Boil over high heat for 7 minutes or until potatoes are tender. Drain water and place potatoes back into the pot, and cover (keeping the potatoes warm and allowing them to steam).
In a large (approximately 12 inches) frying pan, cook bacon. Once cooked, remove bacon from the pan and chop it into pieces slightly smaller than bite-size. Set bacon to the side for now. Leave grease in the frying pan for the next steps.
Cook onion and garlic in a frying pan over medium heat until tender, about 3 minutes.
Add vinegar, olive oil, sugar, mustard, salt, pepper, and bacon to the frying pan with the onions and garlic. Simmer over medium-low heat for 5 minutes.
Pour sauce over potatoes, add parsley and toss well to mix.
Notes
Always start your potatoes in cold water. If you add them directly to boiling water, the outsides will cook immediately while the insides will take longer, leaving you with some pieces that are still hard.
Don’t forget to salt your water once you add the potatoes. It will add the flavor right into the potatoes.
Be very careful when mixing in the dressing as you don’t want your potatoes to end up looking like mashed potatoes.