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Authentic German Potato Salad

This warm German potato salad features tender potatoes tossed in a flavorful and tangy bacon vinaigrette. Pairs perfectly with grilled sausages or schnitzel and is always a crowd-pleaser at potlucks.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish
Calories: 183
Ingredients Method Notes

Ingredients
  

  • 3 cups diced peeled potatoes
  • 4 slices bacon
  • 1 small onion diced
  • ¼ cup white vinegar
  • 2 tablespoons water
  • 1 ½ tablespoons white sugar or more to taste
  • 1 teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley

Method
 

  1. Gather the ingredients.
  2. Place the diced potatoes in a large pot and cover them with water by 1 to 2 inches. Bring to a boil and cook for about 10 minutes, until easily pierced with a fork. Drain and leave to cool.
  3. While the potatoes cook, fry the bacon in a large, deep skillet over medium-high heat for 10 to 12 minutes, turning as needed, until crisp and browned. Transfer to a paper towel-lined plate. Once cool enough to handle, crumble the bacon and retain the grease in the skillet.
  4. Add the diced onion to the bacon grease and cook over medium heat for 6 to 8 minutes, until browned. Stir in the vinegar, sugar, water, salt, and black pepper, then bring the mixture to a boil.
  5. Add the potatoes and half of the crumbled bacon to the boiling mixture. Cook for 3 to 4 minutes, until warmed through.
  6. Transfer the warm potato salad to a serving dish. Sprinkle with the remaining bacon, garnish with chopped parsley, and serve warm.

Notes

Editor's Note: The original recipe used 3 tablespoons of sugar, but the updated recipe recommends starting with 1 ½ tablespoons and increasing according to taste.
Potato Selection: Waxy potatoes, such as new potatoes, are recommended because they hold their shape well. Yukon Gold potatoes are another suitable option.
Serving Temperature: This German potato salad is generally served warm, although it can also be served at room temperature.
Serving Suggestions: Pair with grilled sausages or schnitzel, or serve as a side dish at potlucks and picnics.
Storage: Store leftover German potato salad in a shallow, airtight container for up to 5 days.
Reheating: Reheat gently in the oven, covered with aluminum foil, to help prevent the potatoes from drying out.
Freezing: Allow the potato salad to cool completely before freezing. Freeze for up to 3 months.
Thawing: Thaw frozen potato salad in the refrigerator, then reheat in the oven.
The recipe uses a vinegar-based bacon dressing rather than a mayonnaise-based dressing.