German Potato Salad with Bacon
This recipe provides a warm, savory German Potato Salad featuring crispy bacon and a tangy vinegar dressing. The warm dressing coats the potatoes well, creating a rich flavor balance.
Equipment
- large pot
- Skillet
Ingredients
- 2 lbs Potatoes Waxy variety works best
- 6 slices Bacon
- 1/2 cup Onion Chopped
- 1/4 cup Apple cider vinegar
- 1 tbsp Mustard
- 1 tbsp Sugar
- To taste Salt and pepper
Instructions
- Boil the potatoes in salted water until they are tender when pierced with a fork. Drain them well.
- While the potatoes cook, cook the bacon in a skillet until it is crispy. Remove the bacon and set it aside, leaving the rendered fat in the skillet.
- Add the chopped onion to the bacon fat in the skillet. Sauté the onion over medium heat until it softens.
- Slice the warm, cooked potatoes and place them in a large bowl.
- To the skillet with the onions, add the apple cider vinegar, mustard, sugar, salt, and pepper. Heat the mixture briefly, stirring to combine the dressing ingredients.
- Pour the warm dressing over the sliced potatoes. Toss gently to coat all the potatoes evenly.
- Crumble the cooked bacon and toss it into the salad with the potatoes and dressing. Serve the German Potato Salad warm.
Notes
This salad is best served warm shortly after preparation. This recipe was developed by Hanna Foster, Adaptation Specialist at Recipes by Betty.