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German Potato Salad

German potato salad with bacon and tangy vinegar dressing—tossed warm for a silky, clingy coating. Yukon gold potato slices are boiled until tender, then finished with crispy bacon and a Dijon-mustard broth-vinegar simmer.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: German
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and bacon
  • 3 lb Yukon gold potatoes
  • 8 bacon
Aromatics and liquids
  • 1 onion
  • 0.75 cup chicken broth
  • 0.33 cup white vinegar
Dressing
  • 2 tbsp sugar
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 0.5 tsp black pepper
Finishing
  • 0.25 cup fresh parsley

Equipment

  • 1 Dutch oven
  • 1 Cast iron skillet

Method
 

Boil the potatoes
  1. Bring a large pot of water to a boil and add the sliced Yukon gold potatoes. Boil for 15 minutes, until tender when pierced, then drain well.
Cook the bacon and soften the onion
  1. Heat a cast iron skillet over medium heat and cook the bacon until crisp, about 8 minutes. Reserve the drippings in the pan and remove the bacon to a paper towel to cool.
  2. In the same skillet with bacon drippings, add the diced onion. Sauté for 5 minutes at medium heat, until soft and translucent.
Make the vinegar dressing
  1. Pour in the chicken broth and stir to loosen browned bits from the skillet. Add white vinegar, sugar, Dijon mustard, salt, and black pepper, then simmer for 5 minutes to meld flavors.
Toss and serve warm
  1. Crumble the cooked bacon and add it to the drained potatoes. Toss to distribute the bacon evenly.
  2. Pour the hot dressing over the potatoes and bacon, then toss gently to coat without breaking the slices. Taste and adjust seasoning if needed.
  3. Sprinkle the chopped fresh parsley over the warm salad and toss once more. Serve immediately while glossy and hot.

Notes

Pro tip: keep the dressing hot when you pour it over the potatoes so they soak up the vinegar-bacon flavor instead of turning bland. Store leftovers covered in the fridge up to 3 days; reheat gently in a skillet with a splash of broth until warm. Freezing isn’t recommended because the potatoes and vinegar dressing texture can break. For a lighter option, use turkey bacon and low-sodium chicken broth for a reduced-fat, still tangy kartoffelsalat.