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German Potato Salad

Warm German Potato Salad with Bacon and Mustard Vinaigrette Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 lbs waxy potatoes (Yukon gold or red)
  • 6 slices thick-cut bacon
  • 1 small yellow onion, thinly sliced
  • 1/3 cup apple cider vinegar
  • 2 tbsp whole-grain mustard
  • 1 tbsp sugar
  • Salt and freshly ground black pepper
  • Fresh chives, chopped

Method
 

  1. Boil the potatoes in generously salted water until fork-tender, 12 to 15 minutes. Drain and let cool just enough to handle.
  2. Cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a plate and cook the sliced onion in the fat until soft and golden, about 4 minutes. Chop the bacon.
  3. Whisk the vinegar, mustard, sugar, 1/2 tsp salt, and 1/4 tsp pepper into the skillet. Simmer 2 minutes, scraping the pan. Taste and adjust.
  4. Slice the warm potatoes into rounds, add them to the skillet with most of the bacon, and toss gently. Transfer to a platter, top with reserved bacon and chives, and serve warm.

Notes

For the best texture, slice and dress the potatoes while they are still warm from the pot. If you need to hold the salad before serving, keep it covered in a barely warm (not hot) oven for up to 20 minutes so the dressing stays fluid.