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German Potato Salad

  • Total Time: 30 minutes


  • 3 pounds yukon gold potatoes, any size, cut into bite sized pieces
  • 4 slices thick cut bacon, cut into little bits (lardons)
  • 1/2 medium onion, chopped
  • 1/2 cup chicken stock
  • 1/4 cup apple cider vinegar
  • 2 tablespoons sugar
  • 3 scallions, thinly sliced
  • salt, to taste


  1. Add the potatoes to a large pot filled with salted water. Cover, bring to a boil, then boil the potatoes uncovered until just tender, about 13 minutes. Drain, and set aside.
  2. Meanwhile, make the sauce. In a large skillet, add the bacon over medium-high heat and cook, stirring, for about 7 minutes until the bacon is crisp. Add the onion and cook for 4 minutes more until the onion has softened.
  3. Add the vinegar, sugar, and stock to the sauce. Stir to melt the sugar and reduce slightly, then turn the heat off the skillet. If the skillet is large enough, add the potatoes and stir to combine, or combine the sauce with the potatoes in a large bowl. Taste, and add salt to your preference.
  4. Right before serving, add the green onions and toss with the potatoes.
  5. Enjoy!
  • Prep Time: 10
  • Cook Time: 20


  • Serving Size: 6