Savor The Authentic Taste Of German Potato Salad Today (Print version)
Warm German potato salad with bacon, onion, mustard, and a sharp vinegar dressing that soaks into tender potatoes.
# Ingredients:
For the potatoes
01 -
2 lb (900 g) Yukon Gold or red potatoes, scrubbed
02 -
1 tablespoon kosher salt for the cooking water
For the warm dressing
03 -
8 oz (225 g) thick-cut bacon, diced
04 -
1 medium yellow onion, finely chopped
05 -
3/4 cup (180 ml) low-sodium chicken broth
06 -
1/3 cup (80 ml) apple cider vinegar
07 -
2 tablespoons stoneground mustard
08 -
1 tablespoon granulated sugar
09 -
1/2 teaspoon kosher salt, plus more to taste
10 -
1/2 teaspoon black pepper
11 -
1/4 cup chopped fresh parsley
12 -
2 tablespoons chopped fresh chives
# Instructions:
01 -
Place the potatoes in a large pot and cover with cold water by 1 inch. Add kosher salt, bring to a simmer, and cook until a knife slides in easily, about 15-20 minutes.
02 -
Drain the potatoes and let them cool just until you can handle them. Slice into 1/2-inch coins or chunky bite-size pieces and place in a warm mixing bowl.
03 -
Cook the diced bacon in a large skillet over medium heat until browned and crisp, about 7-9 minutes. Transfer the bacon to a plate and leave about 3 tablespoons drippings in the skillet.
04 -
Add the onion to the skillet and cook in the bacon drippings until translucent, about 3 minutes. Stir often and keep it from browning too deeply.
05 -
Stir in the chicken broth, apple cider vinegar, mustard, sugar, salt, and pepper. Simmer for 2-3 minutes, scraping up the browned bits from the skillet.
06 -
Pour the hot dressing over the warm potatoes. Add the bacon, parsley, and chives, then fold gently until coated. Rest 10 minutes before serving warm or at room temperature.
# Good to know:
01 -
Serve warm or at room temperature for the best texture.
02 -
Use waxy potatoes so the slices hold together.
03 -
Leftovers keep refrigerated for up to 3 days.