German Potato Salad Classic (Print-Friendly Version)

Tender potatoes, crispy bacon, and a tangy vinegar dressing bring classic German flavors to your table.

# What You’ll Need to Make This:

→ Main Ingredients

01 - 2.3 kg Yukon Gold potatoes, unpeeled, thoroughly washed
02 - 450 g bacon, diced
03 - 1 large yellow onion, finely chopped
04 - 240 ml apple cider vinegar
05 - 100 g granulated sugar
06 - 60 ml Dijon mustard
07 - 30 g all-purpose flour
08 - 240 ml chicken broth
09 - 120 ml reserved bacon fat
10 - 15 g fresh parsley, chopped
11 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

12 - 2 hard-boiled eggs, peeled and sliced

# How to Prepare:

01 - Place unpeeled, scrubbed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to medium and simmer for 20–25 minutes until fork-tender but not mushy. Drain immediately and allow to cool until comfortable to handle.
02 - Peel potatoes if desired, or leave skins on for texture. Slice into approximately 0.5 cm thick rounds and transfer gently to a large mixing bowl.
03 - In a large skillet over medium heat, cook the diced bacon until crisp and golden. Remove with a slotted spoon to a paper towel-lined plate, reserving 120 ml of bacon fat in a heatproof container.
04 - Add finely chopped yellow onion to 120 ml reserved bacon fat in the skillet. Sauté over medium heat for 5–7 minutes, stirring frequently, until onions are soft and translucent.
05 - In a medium bowl, whisk together apple cider vinegar, sugar, and Dijon mustard until sugar dissolves. Whisk in flour until smooth, then gradually add chicken broth until evenly combined.
06 - Pour dressing mixture into skillet with sautéed onions. Cook over medium heat, stirring constantly, for 3–5 minutes until slightly thickened and able to coat the back of a spoon. Remove skillet from heat and stir in 120 ml reserved bacon fat. Season with salt and freshly ground black pepper as needed.
07 - Pour warm dressing over sliced warm potatoes. Gently toss to coat evenly, taking care not to break the potato slices. Add crisp bacon and chopped parsley, folding gently to distribute. If using, fold in sliced hard-boiled eggs. Adjust seasoning with salt, pepper, or additional vinegar as desired.
08 - Serve warm or at room temperature. Allowing the salad to rest for at least 30 minutes enhances the melding of flavors.

# Extra Tips:

01 - Warm potatoes absorb the dressing best, resulting in superior flavor.
02 - For optimal texture, do not overcook or overmix the potatoes.
03 - Quality bacon significantly elevates the dish’s overall taste.
04 - German Potato Salad is well-suited for advance preparation; allow flavors to meld by resting before serving.

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