Authentic German Potato Salad

4.93 from 111 votes

Authentic German Potato Salad

My German Potato Salad is made with vinegar, bacon, and onion and can be served warm or cold. A perfect hearty side dish for any occasion, from holiday dinners to BBQs!

Prep Time20

Cook Time30

Total Time50

Course: Salad, Side Dish

Cuisine: German

Servings:

Author: Julia Foerster

Ingredients

2 pounds waxy potatoes
6-8 slices bacon finely diced
½ cup finely chopped onion
¾ cup beef broth
6 tablespoons white vinegar
1 teaspoon mustard Dijon or mild German mustard
2 tablespoons vegetable oil sunflower or avocado oil work best
1 teaspoon sugar
½ teaspoon salt or more to taste
¼ teaspoon black pepper freshly ground
2 tablespoons chopped chives or parsley

Cups - Metric

Instructions

Boil the potatoes in a large pot covered with an inch of water over high heat until just tender (a knife should slide in with slight resistance) about 20-30 minutes depending on the size of the potatoes.
2 pounds waxy potatoes
Meanwhile, make the dressing. Cook the bacon in a skillet over medium heat until crispy. Take out the bacon and set it aside, leave the rendered fat in the pan. Add the onion to the pan and saute until translucent but not browned, about 3-4 mins (Image 1). Add beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper (Image 2).
6-8 slices bacon, ½ cup finely chopped onion, ¾ cup beef broth, 6 tablespoons white vinegar, 1 teaspoon mustard, 2 tablespoons vegetable oil, 1 teaspoon sugar, ½ teaspoon salt, ¼ teaspoon black pepper
Let the potatoes cool slightly so you can handle them. Peel the potatoes. Cut the potatoes into 1/4-inch slices or cubes and put them in a large bowl. (Image 3)
Pour the hot dressing over the potatoes. Mix the salad gently then fold in the bacon pieces (Image 4). Let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing.
Serve warm sprinkled with chopped chives or parsley.
2 tablespoons chopped chives

Notes

Leftovers and make ahead: This salad keeps for about 2 days in the fridge, let it come to room temperature for about 30 minutes before serving.

Cooking potatoes in the Instant Pot: Place a trivet in the instant pot, add one cup of cold water, and place the potatoes on top of the trivet. Close the lid and cook at high pressure for 9-12 minutes depending on the size of the potatoes. Quick-release the pressure.

Nutrition