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hyper-realistic overhead photo of warm German potato salad served in a large oval serving dish, red potatoes sliced into consistent thin 1/4-inch thick rounds with skins on, no chunky cuts, small crisp bacon crumbles evenly distributed, finely diced sautéed onions, light parsley garnish, glossy warm vinegar mustard dressing, rustic wooden table, budget-friendly homemade dinner styling, bright clean lighting, minimal shadows, no people, no text

Warm German Potato Salad

MoneyMattersMama.com
This warm German potato salad is made with tender potatoes, crispy bacon, sautéed onion, and a tangy vinegar mustard dressing. It’s a cozy, budget-friendly side dish that works with grilled meats, simple dinners, or cookout plates.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 6

Ingredients
  

  • 2 pounds potatoes cut into 1-inch chunks
  • 6 slices bacon chopped
  • 1 small yellow onion finely diced
  • 1/3 cup apple cider vinegar
  • 1/3 cup chicken broth or vegetable broth
  • 1 tablespoon Dijon mustard or yellow mustard
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley optional

Instructions
 

  • Add potatoes to a large pot and cover with cold water.
  • Add a generous pinch of salt to the water.
  • Bring to a boil, then lower to a steady simmer.
  • Cook 10 to 14 minutes, until fork-tender.
  • Drain the potatoes well and keep them warm.
  • Cook chopped bacon in a skillet until crisp.
  • Move bacon to a paper towel-lined plate.
  • Keep 2 tablespoons bacon drippings in the skillet.
  • Add onion and cook 3 to 4 minutes.
  • Stir in vinegar, broth, mustard, sugar, salt, and pepper.
  • Simmer 1 to 2 minutes, while stirring.
  • Pour warm dressing over the warm potatoes.
  • Fold gently until the potatoes look coated.
  • Add bacon and parsley, then toss lightly.
  • Taste and add more salt or pepper if needed.
  • Serve it warm, not blazing hot.