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This classic German-style potato side dish brings a warm mix of tang and savory goodness. It's great for backyard cookouts or relaxed dinners when you want a change from the usual mayo-based salads.
I first tried this at a friend’s get-together and it quickly became a regular at my place especially in warmer weather when lighter sides hit the spot.
Essentials
- 6 ounces bacon: roughly chopped for a crispy smoky punch
- 3 garlic cloves: minced for a gentle savory boost
- 2 pounds red potatoes: waxy so they keep their shape after cooking
- 2 teaspoons sugar: helps mellow out the sharpness
- 2 teaspoons Dijon mustard: adds mild heat and depth
- 1 cup sweet onion: finely diced for soft sweetness
- ¼ teaspoon black pepper: fresh cracked for warmth
- ¼ cup distilled white vinegar: gives that classic tang
- ¼ teaspoon salt: season to taste
- 2 tablespoons olive oil: makes the dressing silky
- ¾ cup chicken broth: full-flavored base for the dressing (skip low sodium)
- Flat-leaf parsley and chives: fresh herbs to brighten it up (optional)
How To Make It
- Get Potatoes Ready:
- Put whole red potatoes in a big pot with water covering about an inch. Bring it to a boil and cook for 15 to 20 minutes till they’re tender but still hold their shape. Drain and cool enough to handle easily.
- Sizzle Bacon And Veggies:
- In a large pan over medium heat cook the chopped bacon until it’s nice and crispy about 7 to 8 minutes. Scoop out the bacon with a slotted spoon leaving the fat behind. Toss in the chopped sweet onion and cook stirring for 2 to 3 minutes until soft and clear. Add the garlic and cook just 30 seconds until you smell it but don’t let it burn.
- Make The Dressing:
- Peel the cooled potatoes and chop into pieces about half an inch big. Put the pan with onion stuff back on medium heat. Pour in chicken broth and vinegar. Stir in mustard sugar salt and pepper. Keep whisking and bring the mix to a boil. Turn the heat down and simmer gently for 5 minutes so it thickens up a bit and reduces by about half. Take off the heat.
- Mix And Plate:
- Put the potato chunks in the pan or a big bowl. Pour the warm dressing over and drizzle the olive oil. Toss it gently so everything is coated. Spread the potatoes out on a serving dish. Chop the crisp bacon and sprinkle it on top. If you like, add chopped parsley or chives for color. Best served warm or at room temp.
I’m a fan of how the vinegar dressing keeps this potato salad light but full of punch. It reminds me of family meals where everyone wanted seconds because the tang cuts through the bacon’s richness perfectly.
Keeping Leftovers
Switch It Up
Meal Ideas
This salad serves up a nice mix of tang and savory that perks up your meals while keeping things traditional.
Frequently Asked Cooking Questions
- → Are other potato types okay here?
Red potatoes are your best bet since they hold up well, though Yukon Golds also work nicely with their creamier texture.
- → Want to make the dressing thicker and richer?
Try tossing in more olive oil or a bit of the bacon grease to boost the flavor and creaminess.
- → How should I cook the bacon?
Cook the bacon gently on medium heat till it’s crunchy and the fat melts out—that’s what gives the salad its smoky kick.
- → Can I make this salad ahead of time?
Definitely. Letting it sit for about an hour helps the flavors blend, and it’s best served warm or just at room temp.
- → Which herbs go well with this salad?
Flat-leaf parsley and fresh chives are classic picks that brighten up the whole dish with fresh, subtle taste.