Hot German Potato Salad
German Potato Salad is loaded with bacon, tender potatoes, red onion, dijon mustard, and more for a summer side dish that will disappear fast at any gathering!
Servings: 8 people
Add the cubed potatoes to a large pot and fill with water about 1 inch over the top of the potatoes.
Heat the potatoes over medium-high heat and bring to a boil, then reduce heat to a simmer and cook for about 20 minutes until the potatoes are just fork-tender.
Meanwhile, cook the bacon in a large, deep skillet in two separate batches until crisp. Transfer the bacon to a paper towel-lined plate and leave the drippings in the pan. Chop the bacon once cool enough to handle.
Add the onions to the drippings and cook for about 5 minutes, stirring frequently.
Add the vinegar, sugar, and mustard and stir to combine, scraping the bottom of the pan to get the brown bits off. Let the mixture reduce slightly.
When the potatoes are cooked, drain but do not rinse. Then add the potatoes, chopped bacon, and olive oil to the skillet with the onion mixture and stir to combine.
Add parsley then serve warm.
- More bacon (up to a full pound) can be added to the recipe.
- If using thick-cut bacon, you can reduce the amount of sliced to 6.
- This potato salad is best served warm, but it can also be served cold.
- Some people like to add garlic or celery to German potato salad. You can add 2 stalks of finely chopped celery in with the onions and you can add a minced garlic clove or two with 1 minute left on the onion cook time before adding the vinegar, make sure to stir constantly so the garlic doesn’t burn.
Calories: 242kcal | Carbohydrates: 27g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 623mg | Potassium: 723mg | Fiber: 3g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 1mg