Omas Warm German Potato Salad (Print-Friendly Version)
Warm Yukon Gold potatoes with bacon, onion, cider vinegar, and Dijon for a tangy, comforting German side.
# What You’ll Need to Make This:
→ Salad Base
01 -
900g Yukon Gold or red potatoes, unpeeled
→ Seasoning
02 -
1 teaspoon salt, plus extra for boiling water
03 -
0.5 teaspoon black pepper
→ Bacon & Aromatics
04 -
6 slices thick-cut bacon, diced
05 -
1 medium yellow onion, finely chopped (approximately 1 cup)
→ Dressing
06 -
120ml apple cider vinegar
07 -
60ml granulated sugar
08 -
2 tablespoons all-purpose flour
09 -
120ml water
10 -
2 tablespoons Dijon mustard
11 -
1 teaspoon celery seed
12 -
0.25 teaspoon salt
13 -
0.25 teaspoon black pepper
→ Garnish (optional)
14 -
Chopped fresh parsley
15 -
Sliced hard-boiled eggs
# How to Prepare:
01 -
Place unpeeled potatoes in a large pot and cover generously with salted water. Bring to a boil and cook until potatoes are fork-tender, approximately 15–20 minutes. Avoid overcooking to maintain texture.
02 -
While potatoes cook, fry diced bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside. Retain bacon fat in the skillet.
03 -
Add finely chopped onion to the bacon fat and sauté over medium heat until translucent and softened, about 5–7 minutes.
04 -
In a bowl, whisk together apple cider vinegar, granulated sugar, all-purpose flour, water, Dijon mustard, celery seed, salt, and pepper until smooth.
05 -
Pour the whisked dressing into the skillet with onions. Cook over medium heat, whisking constantly, until the mixture thickens, approximately 2–3 minutes.
06 -
Drain cooked potatoes and allow to cool slightly. Slice or dice into bite-sized pieces for optimal texture.
07 -
In a spacious mixing bowl, add sliced potatoes, crispy bacon, and the warm dressing. Gently toss to combine, ensuring even distribution of flavours.
08 -
Taste and adjust seasoning as needed. Serve warm or at room temperature, garnished with fresh parsley and sliced hard-boiled eggs if desired.
# Extra Tips:
01 -
Use waxy potatoes like Yukon Gold or red varieties to maintain shape and texture.
02 -
For best flavour, toss the salad while the potatoes are still warm.