German Potato Salad
This warm German Potato Salad is not like your regular potato salad! Cubes of hot potatoes are tossed in a rich and tangy vinaigrette, then topped with crispy bacon and fresh parsley.
Ingredients
- 2 pounds red potatoes
- 8 slices bacon (chopped)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- ¼ cup chicken broth
- 3 tablespoons white vinegar (or apple cider vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1 teaspoon salt (or more to taste)
- ½ teaspoon black pepper (or more to taste)
- ¼ cup chopped parsley leaves (or green onions or dill)
Instructions
- Cut into 1-inch cubes (you can leave the peels on or take them off).
- Add the potatoes to a large pot and cover with 1 inch of water. Bring to a boil, then cook for another 15 minutes, or until fork-tender. Drain in a colander.
- In a large pot, cook the bacon over medium heat until crispy, 7-9 minutes. Remove the bacon to a plate, leaving the drippings behind.
- Add the onions and garlic to the pot, and cook for 4-5 minutes until softened.
- Add the chicken broth, vinegar, Dijon mustard, sugar, salt, and black pepper. Bring to a boil, then simmer for a few minutes until thickened.
- Remove from the heat and add the potatoes, bacon, and parsley. Toss to coat.