German Potato Salad, served warm, is a classic side dish that you could enjoy any time of year.
How to Make German Potato Salad
To begin, wash and cut about 3 lb of potatoes into 1 inch pieces. Peel them if you like; I prefer to leave the skin on the yellow potatoes.
Drop them in a large pot and add enough cold water to cover them by and inch or so, along with a teaspoon or so of salt. Bring them to a boil, reduce the heat, and simmer until they are just fork tender.
Meanwhile, finely dice or mince about a cup of red onion.
Set that aside and dice up 7 or 8 slices of beef or turkey bacon. Toss them in a skillet with 2 tablespoons of butter and cook it until it is golden and crispy.
When it is cooked, using a slotted spoon, transfer the bacon to a plate lined with paper towels. Let the bacon set there for now.
Add the diced onion to the bacon & butter drippings and cook it over medium low heat until the onion is tender.
Add additional butter if needed. Beef & turkey bacon are very lean and don’t really leave much for drippings behind.
When the potatoes are just fork-tender, drain the liquid out and place them in a large bowl.
When the onions are tender, stir in 1/2 cup vegetable broth, 1/3 cup apple cider vinegar, a teaspoon of sugar, and some salt & pepper. Let it simmer together for just a minute.
Toss the cooked bacon in with the potatoes and then pour the liquid and onions over all of it.
Fold everything together and then sprinkle in 2 teaspoons of dried parsley or some minced chives. Allow it to cool a few minutes and serve the salad warm or room temperature.
Enjoy!
You May Also Like:
- Herbed Lemon Potato Salad
- Creole Potato Salad
- Our Favorite Potato Salad
- Bohnensalat – German Green Bean Salad
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