Bacon-Filled Hot German Potato Salad
This hot German potato salad recipe is totally the BEST summer side dish. Guests will flip for the tangy apple cider vinegar & coarse Dijon mustard dressing, along with the crispy fried bacon bits. Serve it hot, warm, or even cold at your next cookout!
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).