German Potato Salad
Warm red potatoes tossed with crispy bacon and a tangy dijon vinegar dressing built right in the bacon drippings — a classic cold-weather side dish.
- 6 bacon strips
- 1/4 cup white wine vinegar
- 1/4 cup water
- 2 tablespoons granulated sugar
- 8-10 small red potatoes, scrubbed and washed
- 1 yellow onion, diced
- 1 tablespoon garlic, minced
- 1/2 tablespoon Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup parsley, chopped
- Slice the bacon into roughly 1-inch pieces, dice the onion, and mince the garlic. Set everything aside.
- In a small bowl, stir together the vinegar, water, and sugar until the sugar dissolves. Set aside.
- Fill a large pot with the potatoes and add enough cold water to cover them. Add a pinch of salt and bring to a boil.
- Once boiling, lower the heat to medium-high and let the potatoes simmer for 15 to 20 minutes, until easily pierced with a fork. Drain, then return them to the pot off the heat and let them sit while you prepare the rest of the ingredients.
- In a separate large pot over medium heat, cook the bacon until browned and crispy. Turn off the heat and remove the bacon with a slotted spoon, setting it aside in a bowl and leaving the rendered bacon grease in the pot.
- While the grease cools slightly, cut the cooked potatoes into smaller chunks, roughly 1 inch in size. Set aside.
- Carefully add the diced onion to the pot with the bacon grease and cook over medium heat, stirring frequently, for a few minutes until softened. Add the garlic and stir frequently for another minute, until fragrant.
- Carefully add the vinegar mixture, Dijon mustard, salt, and pepper, stirring to combine. Let simmer for a couple of minutes, then remove from the heat.
- Add the potato chunks and cooked bacon into the pot and gently stir to combine, coating everything in the warm dressing. Add the chopped parsley and stir a couple more times to combine.
- Serve immediately and enjoy while warm.
Chef's Note: Building the dressing directly in the bacon grease is what separates this from an ordinary potato salad — that rendered fat carries smoky, savory flavor into the onions, garlic, and vinegar mixture that a separately-made dressing simply can't match. Cutting the potatoes into chunks after boiling them whole, rather than before, also helps them hold their shape better and absorb less water during cooking.
Unlike most potato salads built on mayonnaise, this German-style version is dressed with a warm vinaigrette, so it's meant to be served right away while everything is still warm — though leftovers keep well in an airtight container in the fridge for up to 4 days and can be enjoyed cold or gently reheated.
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