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German Potato Salad Recipe

Warm, tangy, perfect for a barbecue.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Appetizer, barbecue, cookout, Father's Day, July 4th, Memorial Day, Salad, Side Dish, summer recipes
Cuisine American
Servings 8 servings

Ingredients
  

  • 1kg/2.2lbs yellow potatoes
  • 3 strips bacon
  • 1 small yellow onion minced - about 3oz/85g
  • 1/2 cup water
  • 1/4 cup apple cider vinegar or white
  • 1 tsp salt more to taste
  • 1 tsp sugar
  • 1/4 tsp ground black pepper
  • 1 tbsp prepared mustard optional
  • 1/4 cup flat leaf parsley chopped
  • 3 tbsp chives snipped

Instructions
 

  • Scrub and wash potatoes. Put in a pot and cover with water. Add 1 tbsp salt. Cover and bring to a boil. Place cover halfway over pot to prevent boiling over, lower heat to medium and cook until tender, 20-25 minutes. Drain potatoes and peel while warm. Cut into slices.
  • While potatoes are cooking, fry bacon until crisp. Drain on a paper towel lined plate, and crumble. Remove all but 2 tbsp fat from the pan. Add minced onion and sauté until golden brown. Add water, vinegar, sugar, 1 tsp salt and 1/4 tsp ground black pepper. Stir and bring to a boil. Pour over potatoes. Add mustard, bacon, parsley, chives and mix. Taste and adjust salt. Serve warm or at room temperature. Tastes better after sitting for an hour.