German Potato Salad Recipe​

A warm German Potato Salad recipe is the best way to bring authentic flavors to your next summer barbecue! This easy and traditional side dish is full of tender potatoes and crispy bacon with a sweet vinegar sauce that takes it over the top.


Course: Side Dish
Cuisine: German

Servings: 8 servings

Ingredients​

• 2 lbs. red potatoes
• 6 oz. bacon coarsely chopped
• 1 cup sweet onion finely chopped
• 3 cloves garlic finely minced
• ¾ cup chicken broth regular sodium
• ¼ cup distilled white vinegar
• 2 tsp. sugar to taste
• 2 tsp. mustard Dijon or German (NOT yellow!)
• 1 tsp. salt to taste
• ¼ tsp. black pepper to taste
• 2 Tbsp. oil
• Parsley optional

Instructions​

• Add potatoes to a large pot and cover with one inch of water. Boil for 15-20 minutes, depending on the size of the potatoes, or until fork tender. Drain in a colander and wait until they are cool enough to handle. If desired, you can peel the potatoes. Then, cut into ½-inch chunks.
• While potatoes are boiling, cook bacon in a large skillet over medium heat for 7-8 minutes. Remove the bacon from the skillet using a slotted spoon in order to keep the drippings. Add the chopped onion and saute for 2-3 minutes, or until tender. Add the garlic and continue sauteeing for an additional 30 seconds, or until the garlic becomes fragrant.
• Pour in the broth and vinegar and add the mustard, sugar, salt and pepper. Whisk until well combined. Bring the sauce to a boil and then reduce heat to low. Simmer for 5 minutes, or until the liquid has reduced by half.
• Add the potatoes to the vinegar mixture along with the oil and toss until they are completely coated. Finely chop the cooked bacon and then sprinkle it over the potatoes along with fresh parsley or chives, if desired. Enjoy!

Notes​

Meal Prep and Storage​

• To Prep-Ahead: This dish can be entirely prepped ahead and kept in the fridge for up to 1 to 2 days. Or, cook the potatoes and chop the onion the day before.
• To Store: Place leftovers in an airtight container. Keep in the fridge for up to 4 to 5 days.
• To Freeze: Tightly wrap in a Ziploc bag or plastic and save in the freezer for up to 3 months.
• To Reheat: Allow potato salad to thaw in the fridge. Heat in the microwave or on the stovetop over medium until warmed throug