Hot German Potato Salad Recipe
There’s nothing quite like a delicious bowl of authentic German Potato Salad to pair with a delicious summer barbecue. The combination of bacon, bacon drippings, onions, and vinegar provides tons of flavor, while the potatoes provide a creamy texture.
Servings: 8 servings
Ingredients
- 6 cups peeled potatoes cut in half if large (about 2 to 2 1/2 pounds -we prefer Yukon gold or red potatoes, but Russett potatoes will also work)
- 12 slices bacon
- 1 medium onion chopped
- 1/2 cup white vinegar or apple cider vinegar
- 1/4 cup water
- 4 Tablespoons granulated sugar more or less, to taste
- 1 teaspoon table salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons celery seeds
- 1 Tablespoon dijon or spicy brown mustard (optional)
- 2-3 Tablespoons chopped fresh parsley
Instructions
- Add potatoes to a large pot and cover with at least 1 inch of water. Generously salt the water (about 1 Tablespoon of salt), then bring to a boil and cook for about 10 minutes or until the potatoes can easily be pierced with a fork. Drain well and slice potatoes into thick discs or chunks. Set aside.6 cups peeled potatoes
- Cook bacon in a large skillet over medium-high heat until crispy. Remove from the pan, crumble, and set aside, reserving at least 2 Tablespoons of the bacon grease.12 slices bacon
- Cook the onions in the bacon grease over medium heat until softened and starting to brown, about 5 to 8 minutes. Add vinegar, water, sugar, salt, pepper, celery seeds, and mustard. Bring to a boil, then add potatoes, parsley, and half of the crumbled bacon. Toss to coat the potatoes and evenly heat everything through, then transfer to a serving dish. Sprinkle with the remaining crumbled bacon and chopped parsley. Serve warm.1 medium onion, 1/2 cup white vinegar or apple cider vinegar, 1/4 cup water, 4 Tablespoons granulated sugar, 1 teaspoon table salt, 1/4 teaspoon freshly ground black pepper, 1 1/2 teaspoons celery seeds, 1 Tablespoon dijon or spicy brown mustard, 2-3 Tablespoons chopped fresh parsley
Notes
- This recipe is on page 119 of my cookbook, House of Nash Eats Everyday!
Nutrition
Calories: 293kcal | Carbohydrates: 36g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 22mg | Sodium: 542mg | Potassium: 763mg | Fiber: 4g | Sugar: 8g | Vitamin A: 102IU | Vitamin C: 33mg | Calcium: 35mg | Iron: 2mg
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