German Potato Salad
The BEST German potato salad with hot bacon dressing! Perfect for Oktoberfest or anytime you want to make a no mayo potato salad, this version can be served cold or warm.
Ingredients
- 3 pounds small yukon gold potatoes halved or quartered to bite-size
- 5 slices bacon chopped or cut into little bits (lardons)
- ½ medium onion diced
- ½ cup chicken stock
- ⅓ cup apple cider vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 3 scallions thinly sliced
Instructions
- Place the potato chunks in a large pot and cover with water by at least two inches. Add about 1 tablespoon of salt to the water for flavor.
- Bring the pot of water to a boil. Once the water is boiling, boil the potatoes for 7-9 minutes until just tender but not mushy. Drain the potatoes and let cool slightly.
- Meanwhile, add the bacon to a skillet over medium heat. Let the bacon warm and begin to sizzle.
- When the bacon is warm but not fully cooked (after about 3 minutes), add the diced onion to the skillet. Stir for 3-5 minutes until the onion has softened and browned slightly, then turn the heat off the skillet.
- To the hot bacon and onion mixture, add the stock, vinegar, sugar, and salt. Whisk the dressing and immediately pour over the still-warm potatoes, OR toss the potatoes with the dressing directly in the skillet.
- Stir the potatoes gently with the dressing and taste; add more salt or vinegar to your preference. The salad should be very flavorful.
- Top with the sliced scallions and serve. This salad is best served slightly warm or at room temperature. Enjoy!
Notes
- Make-Ahead: This recipe can be made in advance and kept covered in the fridge for up to 4 days. I like to bring it to room temperature before serving, then taste and sprinkle with a bit more salt AND a few drops of vinegar to waken it back up.
- Potatoes: I love mini gold potatoes in this recipe, but any small potato you like, or regular gold potatoes cut into chunks work just fine.
- Recipe is gluten free as written, vegan without the addition of bacon and swapping in veggie stock.
- Vinegar: Apple cider vinegar may be substituted with white vinegar or plain rice vinegar.
Tried this recipe?Let me know how it was!