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German Potato Salad

German potato salad with classic bacon dressing and tangy vinegar potato flavor. Yukon gold slices are boiled until tender, then tossed warm with a simmered vinegar-broth dressing and crispy bacon.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: German
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes Slice into even pieces for faster, uniform tenderness.
Bacon & vegetables
  • 8 bacon Cook until crispy; reserve drippings for sautéing.
  • 1 onion Dice small so it softens in the drippings.
Dressing
  • 0.75 cup chicken broth Use hot broth if possible to keep the dressing flowing over the potatoes.
  • 0.33 cup white vinegar Provides the tangy kartoffelsalat-style bite.
  • 2 tbsp sugar Balances the vinegar.
  • 1 tbsp Dijon mustard Emulsifies the dressing slightly.
  • 1 tsp salt Season to taste; use the full amount as written.
  • 0.5 tsp black pepper Add for savory contrast.
To finish
  • 0.25 cup fresh parsley Chopped; stirred in at the end for a fresh green finish.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil the potatoes
  1. Bring a pot of water to a boil and cook the Yukon gold potato slices until tender, about 15 minutes. You should be able to pierce a slice easily with a fork (visual cue: softened edges, no hard center).
  2. Drain the potatoes well and set aside. Let excess steam off for 2 minutes so the dressing clings better (visual cue: potatoes look dry and matte between tosses).
Make the bacon dressing
  1. Cook the bacon in a skillet until crispy, about 8 to 10 minutes. Keep the rendered bacon drippings in the pan (visual cue: bacon is browned and the fat looks lightly golden).
  2. Sauté the diced onion in the reserved bacon drippings until soft, about 4 to 5 minutes. Stir frequently so it turns translucent (visual cue: onion pieces lose sharp edges and look glossy).
  3. Add chicken broth, white vinegar, sugar, Dijon mustard, salt, and black pepper to the pan and simmer for 5 minutes. The liquid should look slightly reduced and evenly tinted (visual cue: small bubbles around the edges).
Toss and serve warm
  1. Crumble the crispy bacon into the drained potatoes. Toss once briefly so the bacon distributes (visual cue: bacon bits are visible throughout the potato slices).
  2. Pour the hot dressing over the potatoes and bacon, then toss gently until everything is coated. Keep it warm while tossing (visual cue: potatoes glisten with a light sheen of dressing).
  3. Add chopped fresh parsley and toss to combine, then serve warm. Use immediately so the potatoes stay tender and the dressing tastes bright (visual cue: parsley looks fresh green against the warm potatoes).

Notes

For the best kartoffelsalat texture, keep the dressing hot and toss the moment it’s ready so the potatoes absorb the vinegar-broth flavor. Store covered in the refrigerator up to 3 days; rewarm gently on the stove with a splash of broth or water. Freezing is not recommended because the potato texture can turn grainy. For a lighter version, use turkey bacon and reduce the salt slightly, since some turkey bacon brands are saltier.