German Potato Salad (Print-Friendly Version)

Soft potatoes with crisp bacon in a warm tangy vinegar and mustard sauce, finished with fresh parsley.

# Ingredients List:

01 - 900 grams firm potatoes like Yukon Gold or reds

02 - 6 strips of bacon

03 - 30 ml mustard

04 - 60 ml white vinegar

05 - Fresh parsley, chopped

06 - 1 small onion, finely diced

07 - Salt and black pepper as you like

01 - Let the potatoes cool a bit then slice them carefully so they stay whole.

02 - In a pan over medium heat, cook the bacon until it’s crispy and browned. Take it out and chop it up. Keep the drippings in the pan.

03 - Cook the potatoes in salty water for 15 to 20 minutes until they're tender but firm. Drain and leave to cool.

04 - Heat the bacon drippings with mustard, vinegar, and the chopped onion in the pan. Stir it gently until the flavors come together.

05 - Drizzle the warm dressing over the potato slices and gently mix so everything gets coated.

06 - Top the salad with bacon bits and parsley. Add salt and pepper to suit your taste. Best served warm.

01 - Choose waxy potatoes so they don’t fall apart when tossed.

02 - Warm serving helps bring out the flavors of the potatoes and dressing.

03 - Feel free to change the vinegar and mustard to get just the right tang.