Tangy, tender, and loaded with bacon, this old fashioned Warm German Potato Salad is a fantastically easy addition to any summer meal! This hearty potato salad, tossed with a mustard, onion, and bacon vinaigrette, is a far cry from that mayo-loaded salad you're used to!
Course Salad, Side Dish
Keyword german potato salad
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
2poundsnew (baby/creamer) potatoescut in half
5slicesuncooked baconfinely chopped
1red onionfinely chopped
½cupapple cider vinegar
Freshly ground black pepperto taste
Fresh parsleyfor garnish
Place potatoes in a large stockpot. Cover with water, season with salt, and bring water to a boil. Reduce heat to a simmer and cook until potatoes are just tender, and easily pierced with a fork but not mushy, 10-18 minutes (depending on size). Drain and keep warm.
In a large non-stick skillet set over low heat, render bacon until it starts to release some fat, then stir in the onion. Cook together until bacon is crispy and onions are translucent, 8-10 minutes.
Whisk in garlic, vinegar, mustard, sugar, salt, and pepper. Bring mixture to a simmer for 2 minutes, stirring occasionally.
Add cooked potatoes to skillet and gently toss to coat in the dressing. Season with salt and pepper to taste. Transfer salad to a serving dish, garnish with parsley, and serve warm.