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German Potato Salad

Crispy bacon and diced boiled eggs in a white bowl on a wooden table.
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This tangy German potato salad is made with bacon, onions, and a warm vinegar dressing—no mayo required!

Ingredients

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  • 6 strips bacon
  • 2 1/2 pounds potatoes (about 10 medium potatoes)
  • 1 cup chopped onion
  • 1/3 cup water
  • 1/4 cup white vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons kosher salt (or to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1 to 2 tablespoons chopped fresh parsley

Instructions

  1. Boil the potatoes. Place the potatoes in a large saucepan and cover with water to a depth of about 1 inch above the potatoes. Bring the potatoes to a boil over medium-high heat. Cover and boil for 10 minutes or until tender and easily pierced with a fork. Drain and set aside to cool.
  2. Slice or dice the potatoes. When the potatoes are cool enough to handle, peel if desired, then dice or slice them into bite-size pieces. 
  3. Cook the bacon. Arrange the bacon strips in a large skillet and place it over medium-high heat. Fry the bacon for 6 to 8 minutes or until browned and crisp. Using a slotted spoon, remove the bacon to paper towels to drain.
  4. Cook the onion and add the seasonings. Add the onion to the bacon drippings in the skillet and cook over medium heat for 8 to 10 minutes or until softened and translucent. Stir frequently and turn the heat down if browning too quickly.
    Add the vinegar, water, sugar, salt, and pepper to the skillet and bring to a simmer.
  5. Add the potatoes. Add the potatoes and drained bacon to the skillet and cook, gently stirring, for 2 to 3 minutes or until hot. Taste and adjust the seasonings.
  6. Serve and enjoy. Transfer the potato salad to a bowl and add the parsley; toss to blend the ingredients.

Nutrition

Find it online: https://classic-recipes.com/german-potato-salad/