Hot German Potato Salad
Looking to elevate your next cookout? This authentic German potato salad combines crispy bacon, tender potatoes, and a tangy vinegar dressing that will have your guests reaching for seconds.
Print
Pin
Servings: 8
Ingredients
- 6 cups waxy potatoes Yukon gold or red, about 2-2½ pounds
- 12 slices regular-cut bacon
- 1 medium yellow onion chopped
- ½ cup white vinegar
- ¼ cup water
- 4 tablespoons granulated sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1½ teaspoons celery seeds
- 1 tablespoon Dijon or spicy brown mustard
- 2-3 tablespoons fresh parsley chopped
Instructions
- Boil potatoes in salted water until fork-tender, about 10 minutes. Drain and slice into thick discs.
- Cook bacon until crispy in a large skillet. Remove, crumble, and reserve 2 tablespoons drippings.
- Sauté onions in bacon drippings until golden, 5-8 minutes.
- Add vinegar, water, sugar, salt, pepper, celery seeds, and mustard. Bring to boil.
- Add potatoes, parsley, and half the bacon. Toss to coat.
- Transfer to serving dish. Top with remaining bacon.
Storage:
- Keep refrigerated in airtight container up to 5 days. Reheat with splash of water over medium-low heat or in microwave.
Notes
Best served warm or room temperature
Can be made ahead – flavors improve overnight
No need to peel potatoes unless using russet
Bacon drippings are essential for authentic flavor
Can be made ahead – flavors improve overnight
No need to peel potatoes unless using russet
Bacon drippings are essential for authentic flavor