Description
A warm, tangy, and savory German potato salad that is perfect for families. This recipe uses Yukon Gold potatoes, crispy bacon, and an apple cider vinegar dressing, making it interactive and kid-friendly.
Ingredients
Scale
- 3 lbs Yukon Gold potatoes
- 8 oz thick-cut bacon
- 1 large yellow onion, diced
- 1/2 cup apple cider vinegar
- 1 cup chicken broth (low sodium)
- 2 tbsp Dijon or yellow mustard
- 1–2 tbsp sugar
- Salt and black pepper to taste
Instructions
- Wash and cube potatoes into 1-inch pieces. Place in a large pot, cover with cold water, add salt, and bring to a boil. Simmer for 10-12 minutes until tender but not mushy. Drain and let steam dry for 2 minutes.
- While potatoes boil, cook diced bacon in a Dutch oven or skillet over medium heat until crispy. Remove bacon with a slotted spoon, leaving the grease in the pan.
- Add diced onion to the hot bacon grease and sauté for 3-4 minutes until soft and translucent.
- To the pan with onions and grease, add apple cider vinegar, chicken broth, mustard, sugar, salt, and pepper. Whisk and bring to a simmer.
- Pour the hot dressing mixture over the drained potatoes in a large mixing bowl. Toss gently to coat and let sit for 10 minutes to allow absorption.
- Fold in the crispy bacon bits, reserving some for topping. Serve warm, garnished with reserved bacon and optional parsley.
Notes
Do not overcook the potatoes; they should hold their shape. Save the bacon grease as it is essential for flavor. Let the salad rest for 10 minutes after adding the dressing to allow potatoes to absorb the liquid. It can be made ahead and reheated, but does not freeze well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 10
- Sodium: 450
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 3
- Protein: 8
Keywords: Oktoberfest, German potato salad, kids recipe, warm potato salad, gluten-free, family dinner, bacon, apple cider vinegar