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–+ servings
potato salad with vinegar

German Potato Salad

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Side Dish
Cuisine German
Servings 6

Equipment

  • 1 Large pot
  • 1 Frying pan
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Measuring spoons set

Ingredients
  

  • 2 pounds potatoes peeled and sliced
  • 6 slices bacon diced
  • 1 medium onion chopped
  • 1/4 cup apple cider vinegar
  • 3 tablespoons sugar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Boil the potatoes in a large pot of salted water until tender, about 10-15 minutes.
  • Drain the potatoes and set aside to cool.
  • In a frying pan, cook the bacon over medium heat until crispy.
  • Remove the bacon from the pan and set aside, leaving the bacon fat in the pan.
  • Add the chopped onion to the bacon fat and sauté until soft.
  • In a mixing bowl, whisk together apple cider vinegar, sugar, Dijon mustard, salt, and pepper.
  • Add the sautéed onions and bacon to the vinegar mixture and stir well.
  • Gently fold in the potatoes and parsley until well combined.
  • Let the salad rest for about 10 minutes to allow flavors to meld.
  • Serve warm or at room temperature.

Notes

For the best flavor, use waxy potatoes like red or Yukon gold, as they hold their shape well after cooking. Feel free to adjust the sugar and vinegar levels to suit your taste preference, and consider making the salad a day in advance as the flavors will deepen and improve with time.
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