German Potato Salad

German Potato Salad is a classic potato salad recipe tossed in a mustard and vinegar dressing along with bacon, and served warm. It's an easy side dish with lots of flavor!

Course Side

Cuisine American

Keyword Easter side dish, german potato salad recipe, potato salad hot, warm potato salad

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 385kcal

Author Kat Jeter & Melinda Caldwell

Ingredients

3 pounds Red potatoes
1 pound Bacon thick cut
1 medium Yellow onion diced
2/3 cup White vinegar
½ cup Chicken stock
2 tablespoons Sugar
2 tablespoon Dijon mustard
1 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoons Fresh parsley chopped
2 tablespoons Fresh chives chopped

Instructions

In a large pot salted with 2 tablespoons of salt, boil the whole, unpeeled, potatoes for 10-15 minutes until fork tender.
When the potatoes have finished cooking drain the water and set the potatoes aside to cool. Once they have cooled enough to handle cut each one in half and then into half moon slices about ½ inch thick.
In a skillet cook the bacon in batches, setting aside on a paper towel-lined plate to remove the excess grease. Reserve ¼ cup of the grease and dispose of the rest.
In the same skillet cook the onions in the reserved fat from the bacon and add vinegar, chicken stock, sugar, dijon, salt and pepper whisking together. Bring to a low boil and let the liquid reduce to about 1 cup, approximately 7-10 minutes.
Place potatoes and crumbled cooked bacon in a large bowl and pour the dressing over them gently folding them together until everything is coated.
Sprinkle with fresh parsley and chives.
Serve warm.

Video

Nutrition