Description
A warm, tangy, and bacon-infused German potato salad that is cheap, hearty, and perfect for fall dinners. This recipe uses a mustard-vinegar dressing absorbed by warm potatoes for maximum flavor.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- Water and salt for boiling
- 1 pound thick-cut bacon, diced
- 1 large yellow onion, diced
- 1/2 cup apple cider vinegar
- 2 tablespoons grainy mustard (or whole-grain Dijon)
- 2 tablespoons brown sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- Salt to taste
- 2 tablespoons fresh parsley, chopped (optional)
- 2 hard-boiled eggs, sliced (optional)
Instructions
- Wash and peel potatoes, then cut into uniform 1-inch chunks.
- Place potato chunks in a large pot, cover with cold water by an inch, and add 1 tablespoon of salt.
- Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until fork-tender but not mushy.
- Drain potatoes in a colander and let them steam-dry for a few minutes.
- While potatoes boil, heat a large skillet over medium heat and cook diced bacon until crispy (8-10 minutes).
- Remove bacon bits with a slotted spoon and set aside on a paper towel, leaving all the grease in the pan.
- In the same skillet with bacon grease, sauté diced onions over medium heat until soft and translucent (3-4 minutes).
- Reduce heat to low. Add apple cider vinegar, brown sugar, grainy mustard, cumin, and black pepper to the skillet.
- Stir constantly until sugar is dissolved and mixture is hot and bubbling gently. Taste and adjust salt/pepper.
- Transfer warm potato chunks to a large mixing bowl.
- Pour the hot dressing over the potatoes and toss gently to coat.
- Add crispy bacon bits and chopped parsley. Toss again.
- Let the salad sit for at least 15 minutes before serving to allow flavors to meld and potatoes to absorb dressing.
Notes
The key to this recipe is serving the potatoes warm so they absorb the dressing. If making ahead, store in the fridge and bring to room temperature before serving. Do not freeze as potatoes become grainy. If using lean bacon, add a tablespoon of butter or oil to the pan to ensure enough grease for the dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: German
Nutrition
- Serving Size: 1/8 of the batch
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 3
- Protein: 12
Keywords: German potato salad, Oktoberfest, bacon potato salad, mustard dressing, fall recipes, comfort food, meal prep, budget friendly