German Potato Salad
Serve tender warm potatoes with crisp bacon, sweet onion, parsley, and a tangy apple cider vinegar dressing.
Prep: 15 min · Cook: 25 min · Yield: 6 · Method: Stovetop
Ingredients
- 2.5 pounds yukon gold potatoes
- 6 ounces bacon
- 1 small yellow onion
- 0.333 cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon granulated sugar
- 1.5 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley
Cooking instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of the salt, bring to a boil over high heat, then reduce to a steady simmer. Cook until a knife slides easily into the centers, 15 to 20 minutes. (about 20 min)
- While the potatoes cook, cut the bacon into 1/2-inch pieces. Cook it in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate, leaving 2 tablespoons of drippings in the skillet. (about 8 min) — Medium heat
- Finely chop the onion. Add it to the bacon drippings and cook until softened, about 3 minutes. Remove the skillet from the heat and carefully stir in the vinegar, mustard, sugar, remaining 1/2 teaspoon salt, and black pepper. (about 3 min) — Medium heat
- Drain the potatoes and let them cool for 5 minutes, then slice them into 1/2-inch rounds. Add the warm potatoes to the skillet and gently toss with the dressing until coated. (about 5 min)
- Fold in the bacon and chopped parsley. Taste and adjust the salt or vinegar, then serve warm. (about 2 min)