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German Potato salad topped with fresh parsley and lemon wedges, served with wooden spoons.
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5 from 1 vote

German Potato Salad

German Potato Salad. This classic, warm potato salad is coated with a tangy, bacon vinaigrette. Creamy red potatoes are paired with sweet onions, fresh parsley. This vibrant potato salad is perfect for pairing with your favorite BBQ!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American, German
Servings: 6
Calories: 314kcal
Author: Serene

Ingredients

  • 3 lbs red potatoes
  • 1 tsp salt (for boiling potatoes)
  • 9 slices bacon
  • ½ cup sweet onion diced
  • 2 tbsp apple cider vinegar
  • ½ cup chicken broth no or low sodium
  • 1 tbsp sugar
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 3 cloves garlic minced
  • 3 tbsp fresh parsley diced

Instructions

  • Chop potatoes: Clean potatoes and quarter, or if using larger potatoes, cut into 1/2 inch chunks. (Make them bite sized for easier eating. They don’t get peeled)
  • Boil Potatoes: Place the potatoes in a large pot, cover with water and heat over medium/high heat. 
  • Bring water to a boil and add in the salt. Stir to combine.
  • Reduce the heat and continue to simmer for 15-20 minutes until the potatoes are fork tender. 
  • Drain the water, return the potatoes to the pot, place on the now turned off burner, this will help the potatoes dry off. 
  • While the potatoes boil, prepare the vinaigrette: Dice the bacon, cook in a large skillet over medium heat. 
  • Add the onion and continue to cook until bacon is crisp and onions are softened.
  • Add the vinegar, and allow this to cook for about 2 minutes. Add the garlic and cook for 30 seconds. 
  • Pour in the chicken broth, salt and pepper. Bring to a simmer, then remove from heat.
  • Remove potatoes from the pot to the serving dish. 
  • Add Dressing: Pour the dressing over the potatoes while they are still warm. 
  • Stir to combine. 
  • Serve salad warm. Garnish with fresh parsley or diced chives. 

Video

Notes

Leftovers & Storage: 
  • Store leftovers in a a sealed container in the refrigerator for 2-3 days.
  • Salad can be served cold from the fridge. The dressing will soak into the potatoes the longer it is stored, so stir in some additional chicken broth if needed. 

Nutrition

Serving: 1serving | Calories: 314kcal | Carbohydrates: 40g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 1109mg | Potassium: 1151mg | Fiber: 4g | Sugar: 6g | Vitamin A: 198IU | Vitamin C: 25mg | Calcium: 35mg | Iron: 2mg