Description
A tangy, warm German potato salad featuring waxy potatoes tossed in a savory bacon fat vinaigrette with apple cider vinegar and mustard. This recipe captures the authentic flavor of Munich beer gardens and is perfect for fall gatherings.
Ingredients
Scale
- 3 pounds waxy potatoes (Yukon Gold or Red), washed and cut into 1-inch cubes
- 8 ounces thick-cut bacon, diced
- 1 medium yellow onion, finely diced
- 1/2 cup apple cider vinegar
- 1/2 cup low-sodium chicken broth
- 2 tablespoons Dijon mustard
- 1–2 tablespoons granulated sugar
- 1 teaspoon dried dill weed
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Wash and cube the potatoes into 1-inch pieces. Place in a large pot, cover with cold water by an inch, add 1 tablespoon salt, and bring to a boil. Simmer for 10-12 minutes until tender but firm. Drain in a colander and set aside without rinsing.
- In a large skillet over medium heat, cook the diced bacon until crispy and fat has rendered. Remove bacon bits with a slotted spoon, leaving the fat in the pan.
- Add the diced onion to the bacon fat and cook over medium-low heat for 3-4 minutes until soft and translucent.
- In a small saucepan or the skillet, combine apple cider vinegar, chicken broth, sugar, Dijon mustard, dill, salt, and pepper. Whisk and bring to a gentle simmer for 1-2 minutes to dissolve sugar and meld flavors.
- Place warm potatoes in a large mixing bowl. Pour the hot vinaigrette over the potatoes and toss gently to coat. Fold in the crispy bacon bits.
- Taste and adjust seasoning with more sugar or salt if needed. Let rest for 15-20 minutes to allow flavors to meld.
- Serve warm or at room temperature, garnished with fresh parsley.
Notes
Use waxy potatoes like Yukon Gold or Red; avoid russets as they become mushy. Keep potatoes warm when adding the dressing to ensure proper absorption. The salad tastes better the next day as flavors meld. Do not freeze, as potatoes become grainy. Can be made vegetarian by swapping bacon for butter or olive oil and using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6
- Sodium: 320
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 32
- Fiber: 3
- Protein: 8
Keywords: German potato salad, Oktoberfest recipe, warm potato salad, bacon vinaigrette, side dish, fall recipes, comfort food