German Potato Salad, served warm, is a classic side dish that you could enjoy any time of year.
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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 bacon. Toss them in a skillet 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 drippings and cook it over medium low heat until the onion is tender.
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 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.
You May Also Like:
- Herbed Lemon Potato Salad
- Creole Potato Salad
- Our Favorite Potato Salad
- Bohnensalat – German Green Bean Salad
Warm German Potato Salad
- 3 lb potatoes, preferably yellow or red
- 7-8 slices bacon
- 1 c finely diced onion
- 1/2 c vegetable broth
- 1/3 c apple cider vinegar
- 1 teaspoon sugar
- salt & pepper to taste
- 2 teaspoon dried parsley or minced chives
- To begin, wash and cut the potatoes into 1 inch pieces.
- Place them in a large pot with enough water to cover them by an inch or so, add in a teaspoon of salt.
- Bring the potatoes to a boil and reduce the heat to a simmer – cooking the potatoes until they are just fork tender.
- Meanwhile dice the bacon and sauté it in a skillet until golden and crisp.
- Using a slotted spoon, transfer the bacon to a plate lined with paper towel and toss the onion into the skillet with the bacon drippings.
- Sauté the onions in the drippings until they are tender.
- Add the salt, pepper, broth, sugar, and vinegar to the skillet and let it all simmer on low for a minute or 2.
- Drain the potatoes and place them in a large bowl.
- Toss in the bacon and add the contents from the skillet.
- Fold it all together with the dried parsley or chives. Serve warm or room temperature.
Nutritional information is auto-generated and the accuracy is not guaranteed.