Here’s How To Make Traditional German Potato Salad Recipe

The German Potato Salad was first introduced to Europe from the New World by Spanish explorers in the 16th century. Boiled potato slices are mixed in a warm, vinegary bacon vinaigrette while still warm to absorb the flavor. They’re then coated in crispy, golden bacon bits and flavored with dill and green onion for a burst of freshness. This potato salad may be my all-time favorite due to the fantastic combination of flavors and textures!

Sliced potatoes are tossed with bacon, fresh herbs, sautéed onions, and a mustardy white wine vinaigrette in German potato salad. You can serve the potato salad chilled or warm, and it’s a nice change from the traditional mayonnaise-based version.

Ingredients Required

• 1 1/2 pounds (approximately 8) small red potatoes
• Three slices of diced thick-cut bacon
• Two medium diced (3/4 pound) red onions
• Two tablespoons of white wine vinegar
• 1/3 cup of chicken broth or low sodium vegetable (store-bought or homemade)
• One tablespoon prepared yellow mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup chopped fresh herbs (I like a mixture of chives and parsley)

Directions For The Recipe

1. Steam the potatoes until potatoes are tender. This should take about 20 – 25 minutes.
2. While the potatoes are steaming, cook the bacon in a non-stick skillet over medium-high heat until crisp.
3. Remove the bacon, set aside and leave drippings in skillet.
4. Add the onions to skillet and cook 5 minutes.
5. To make the dressing, pour in chicken broth, vinegar, dijon mustard and sugar, then bring to liquid to a simmer and let reduce by about half for a minute or two.
6. Toss in the chopped potatoes, cooked bacon and olive oil.
7. Season the mixture with salt and pepper to taste.
8. Remove from heat, toss in parsley. Serve warm.