In the contest of side dishes, German Potato Salad wins first place! Its versatility and deliciousness can’t be beat — you can serve it warm or cold, and it’s always a treat for the tastebuds. Hearty potatoes, crispy bacon, and crunchy onion come together with vinegar, mustard, and seasonings for a dish that is savory and irresistible. German Potato Salad is potato salad just like Grandma used to make! Bring this dish to your next function and you’ll be the talk of the town.
Ingredients
- 2 pounds waxy potatoes
- 6-8 slices bacon, finely diced
- 1/2 cup onion, finely chopped
- 3/4 cup beef stock
- 6 tablespoons white vinegar
- 1 teaspoon mustard, Dijon or mild German mustard
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons parsley, chopped
Directions
Step 1 –In a large pot, add the potatoes and cover them with 1 inch of water.
Step 2 –Place the pot over high heat and boil the potatoes until tender, about 20 minutes. Drain the potatoes.
Step 3 –Cook the bacon in a skillet over medium heat until crispy, about 5-8 minutes.
Step 4 –Transfer the bacon to a plate, leaving the drippings in the skillet.
Step 5 –Add the onion to the skillet with the drippings and sauté until translucent but not browned, about 3-4 minutes.
Step 6 –Add the beef broth and bring the mixture to a simmer.
Step 7 –Reduce the heat to low and add the vinegar, the mustard, the oil, the sugar, the salt, and the pepper.
Step 8 –Let the potatoes cool slightly until you can safely handle them, then peel the potatoes.
Step 9 –Cut the potatoes into 1/4-inch slices or cubes and add them to a bowl.
Step 10 –Pour the hot dressing over the potatoes and mix the salad gently.
Step 11 –Fold in the bacon, in crumbles.
Step 12 –Let the salad sit for 20 minutes.
Step 13 –Sprinkle with the parsley and serve.
