German potato salad is a deliciously warm and tangy twist on the classic, combining tender potatoes with the rich flavor of bacon and a zesty mustard dressing. Unlike its creamy American counterpart, this version is dressed in a light and tangy vinaigrette, making it both hearty and refreshing. Perfect for a side dish at barbecues, picnics, or family dinners, this recipe strikes the perfect balance between savory, sweet, and tangy. The addition of fresh herbs adds a burst of freshness to each bite, making this dish a year-round favorite.
Ingredients:
- 2 pounds of baby potatoes or small red potatoes
- 4 slices bacon
- 1 small onion, finely chopped
- ¾ cup chicken broth
- ¼ cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions:
- Boil the Potatoes:
Start by washing the baby potatoes thoroughly. Place them in a large pot and cover with cold water. Bring to a boil, then lower the heat and simmer for about 10-15 minutes or until they’re tender when pierced with a fork. Cut them into bite-sized pieces. - Cook the Bacon:
As the potatoes are boiling, warm a large skillet over medium heat. Add the bacon strips and cook them until they become crispy, turning occasionally for even cooking. Transfer the bacon to a paper towel-lined plate to drain. Once cooled, crumble the bacon into small bits. - Sauté the Onion:
Using the same skillet, leave about 1-2 tablespoons of bacon fat behind (you can discard any excess). Add the finely chopped onion to the skillet and sauté over medium heat until the onion becomes translucent, about 3-4 minutes. - Make the Dressing:
Pour the chicken broth into the skillet with the onions, followed by the apple cider vinegar, Dijon mustard, and sugar. Stir well to combine, and bring the mixture to a gentle simmer. Let the dressing cook for about 2-3 minutes to allow the flavors to meld together. Season with salt and pepper to taste. - Combine Everything:
Place the cooked potatoes in a large serving bowl. Pour the warm dressing over the potatoes and toss to coat. Add the crumbled bacon and chopped parsley, gently mixing everything together until well combined. - Serve Warm:
This potato salad is best served warm. The flavors of the bacon, mustard, and vinegar are most vibrant when enjoyed immediately. If you prefer, you can make it ahead of time and gently reheat it before serving.
Conclusion:
This Zesty German Potato Salad with Bacon and Tangy Mustard Dressing is the perfect blend of bold flavors and comforting textures. The tender potatoes soak up the savory bacon fat and the sharp mustard dressing, while the fresh parsley adds a bright note. Whether served alongside grilled meats or as a hearty side dish at a family gathering, this warm salad is sure to become a favorite. Give it a try and enjoy a delicious, uniquely German take on potato salad!