Tangy, warm, and savory German potato salad.

This German potato salad recipe is a delightful balance of tangy, sweet, and savory flavors. The combination of tender red potatoes and crispy bacon provides a satisfying texture, while the dressing, made with vinegar, sugar, and Dijon mustard, adds a tangy and slightly sweet complexity. The sautéed onions enhance the overall taste, and fresh parsley adds a burst of color and freshness. Serve this warm potato salad alongside traditional German dishes like bratwurst, schnitzel, or grilled sausages. It’s also a great accompaniment to hamburgers, roasted chicken or pork chops, making it a versatile side dish for any meal.

Ingredients

• 2 pounds small red potatoes
• 6 slices bacon, diced
• 1 small red onion, chopped
• 1/3 cup white vinegar
• 1/4 cup water
• 3 tablespoons granulated sugar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Directions

1. Cook the Potatoes
   • Place potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and let cool slightly. Slice the potatoes into 1/4-inch rounds or quarter.
2. Cook the Bacon
   • In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.
3. Make the Dressing
   • Add the chopped onion to the skillet with the bacon drippings and cook until softened, about 3-4 minutes.
   • Stir in the vinegar, water, sugar, and Dijon mustard. Bring to a simmer and cook for 2-3 minutes, stirring frequently, until the dressing thickens slightly.
4. Combine
   • Add the sliced potatoes to the skillet and gently stir to coat them with the dressing. Cook for an additional 2-3 minutes to allow the flavors to meld.
5. Finish
   • Remove from heat and season with salt and pepper to taste. Stir in the cooked bacon and chopped parsley.
6. Serve
   • Serve warm or at room temperature. This salad pairs wonderfully with sausages, schnitzel, or grilled meats.