The savory and robust flavors of German Potato Salad make it a beloved dish in many households, especially during gatherings and barbecues. Unlike its mayonnaise-based counterparts, this warm potato salad features a tangy mustard vinaigrette, crispy bacon, and fresh herbs that elevate the dish into a satisfying side.
Ingredients
Scale:
2 pounds of Yukon Gold potatoes
4 slices of thick-cut bacon
1 small red onion, finely chopped
1/4 cup of chopped fresh parsley
Salt and pepper to taste
1/4 cup of apple cider vinegar
2 tablespoons of Dijon mustard
1 tablespoon of sugar
1/3 cup of olive oil
1 teaspoon of smoked paprika (optional)
Instructions
Place the whole Yukon Gold potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
In a large skillet over medium heat, cook the bacon until crispy, about 5-7 minutes. Remove and drain on paper towels, reserving about 2 tablespoons of grease.
In the same skillet, add the chopped red onion and sauté until softened, about 3-4 minutes. Remove from heat.
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, sugar, and smoked paprika. Slowly drizzle in the olive oil while whisking until emulsified.
Cut the warm potatoes into bite-sized pieces and add to a large mixing bowl. Add the sautéed onions, parsley, and crumbled bacon. Pour the vinaigrette over the salad and toss to combine. Season with salt and pepper to taste.
