My favorite traditional German potato salad dressed with a dijon vinegar dressing and served warm. The perfect cold weather side dish!
- 8–10 small red potatoes, scrubbed and washed
- 6 strips of bacon
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 1/4 cup white wine vinegar
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1/2 tablespoon dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 1/4 cup parsley, chopped
- Prep: Slice bacon into roughly 1″ pieces, dice onion, mince garlic. Set aside.
- In a small bowl, stir to combine vinegar, water and sugar. Set aside.
- Fill a large pot with potatoes and fill with enough cold water to cover them. Add a pinch of salt and bring to a boil.
- Once boiling, lower heat to medium high and let simmer for 15-20 minutes or until easily pierced with a fork. Drain, and return to stove top (without heat) and let sit while you prepare the rest of the ingredients.
- In a separate large pot over medium heat, heat bacon until browned and crispy. Turn off heat and remove bacon from pot with slotted spoon and set aside in a bowl, leaving bacon grease in pan.
- While grease cools a bit, cut potatoes into smaller chunks, roughly 1″ in size. Set aside.
- Carefully add onions to pan and heat, stirring frequently, for a few minutes over medium heat. Add garlic and stir frequently for an additional minute.
- Carefully add vinegar mixture, mustard, salt and pepper and stir to combine. Let simmer for a couple minutes then remove from heat.
- Add diced potatoes and bacon into pan, and gently stir to combine. Add parsley and stir a couple times to combine.
- Serve immediately and enjoy!
- Category: Side Dish
- Method: Cook
Keywords: german potato salad, warm potato salad, traditional german potato salad