Bacon-Filled Hot German Potato Salad
Ingredients
- 2.5-lbs. medium red potatoes
quartered
- 1 tablespoon salt
divided
- 1/2-lb. bacon
diced
- 1 heaping cup diced onion
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon coarse Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Directions
- 1
Place the quartered potatoes in a large pot and fill with enough cold water to just cover them.* Add 2 teaspoons of salt, and bring to a boil. Cook until easily pierced by a fork, about 12-15 minutes. Drain the hot potatoes and set aside to cool slightly. When they are still warm but can be easily handled, cut into small pieces.
- 2
While the potatoes are cooking, prepare the bacon vinaigrette. Place the diced bacon in a large cast iron skillet over medium-high heat. Cook bacon until browned and crisp. With a slotted spoon, remove the bacon to a plate lined with paper towels and set aside. Leave the bacon drippings in the frying pan.
- 3
Add the diced onions to the pan, and cook over medium heat until they turn translucent and start to brown. Add the vinegar, sugar, Dijon mustard, remaining 1 teaspoon of salt, and pepper to the sautéed onions. Bring to a boil.
- 4
Add the bite size potato chunks and bacon to the pan, and toss to coat. Turn off the heat and and fold in the chopped parsley.
- 5
Transfer to a serving dish and serve hot (but warm and cold are fine, too).
Bacon-Filled Hot German Potato Salad
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About this Recipe
Craving the ultimate cookout side dish that will have everyone asking for the recipe? This Bacon-Filled Hot German Potato Salad is hands down the BEST summer side, delivering irresistible flavors that are perfect for any gathering.
What makes this German potato salad truly special is its vibrant, tangy dressing, crafted from apple cider vinegar and coarse Dijon mustard. This classic combination perfectly complements the savory, crispy bits of fried bacon, creating a symphony of textures and tastes that elevates a simple potato dish into a crowd-pleasing star.
Expect a delightful balance of flavors: the tender red potatoes provide a comforting base, while the robust dressing offers a bright, piquant counterpoint. Each bite is punctuated by the satisfying crunch and rich, smoky flavor of bacon. The dish’s versatility allows you to serve it hot, warm, or even chilled, making it an ideal choice for picnics, barbecues, or weeknight dinners alike.
For those looking to adapt, you can easily omit the bacon for a delicious vegetarian version, allowing the tangy dressing and fresh parsley to shine. Feel free to adjust the amount of fresh parsley to your liking for an extra herbaceous note. If you prefer a less tangy dressing, a slight reduction in apple cider vinegar or a touch more sugar can help balance the flavors to your personal preference.
This robust and flavorful potato salad is destined to become a go-to for your next cookout or casual meal. It’s hearty enough to stand alone but pairs beautifully with grilled meats or sandwiches.