German Potato Salad

A warm, tangy German potato salad with crispy bacon, onion, and a mustard-vinegar dressing. Easy, comforting, and perfect as a side dish.

This German potato salad is a savory and tangy side dish made with tender potatoes, crispy bacon, onions, and a warm mustard-vinegar dressing. Unlike creamy mayonnaise-based salads, this version has a bright, balanced flavor and is traditionally served warm or at room temperature. It pairs beautifully with sausages, roasted meats, grilled dishes, or a simple weeknight meal.

Ingredients

• 2 pounds waxy potatoes, scrubbed
• 6 slices bacon, diced
• 1 small yellow onion, finely chopped
• 1/2 cup chicken broth
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon sugar
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives, optional

Instructions

1. Place the potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until just tender, about 15 to 20 minutes.
2. Drain the potatoes and let them cool slightly until easy to handle. Peel if desired, then cut into bite-size slices or chunks.
3. In a large skillet over medium heat, cook the diced bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pan.
4. Add the chopped onion to the bacon drippings and cook until softened, about 4 to 5 minutes.
5. Stir in the chicken broth, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Bring to a gentle simmer and cook for 2 to 3 minutes.
6. Add the warm potato slices to the skillet and gently toss until well coated with the dressing. Cook for 2 to 3 minutes so the potatoes absorb the flavor.
7. Fold in the cooked bacon and parsley. Taste and adjust seasoning if needed.
8. Transfer to a serving dish and garnish with chives if using. Serve warm or at room temperature.