german potato

Preparation Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes Yields: 6 servings


  • 2 lbs potatoes (preferably Yukon Gold or red potatoes)
  • 6 slices bacon
  • 1 medium onion, finely chopped
  • 1/4 cup apple cider vinegar
  • 1/4 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley


  1. Cook Potatoes:
    • Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
    • Bring to a boil over medium-high heat, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
    • Drain the potatoes and let them cool slightly. Peel and slice them into 1/4-inch thick rounds.
  2. Cook Bacon:
    • In a large skillet, cook the bacon over medium heat until crisp. Remove the bacon and set aside, leaving the bacon drippings in the skillet.
  3. Cook Onions:
    • Add the chopped onion to the bacon drippings in the skillet. Cook over medium heat until the onions are softened and translucent, about 5 minutes.
  4. Make the Dressing:
    • Add the apple cider vinegar, chicken broth, Dijon mustard, and sugar to the skillet with the onions. Stir to combine.
    • Bring the mixture to a simmer and cook for 2-3 minutes until slightly thickened.
    • Season with salt and pepper to taste.
  5. Combine Potatoes and Dressing:
    • Add the sliced potatoes to the skillet with the dressing. Gently toss to coat the potatoes with the dressing.
    • Crumble the cooked bacon and add it to the skillet. Stir to combine.
  6. Serve:
    • Transfer the German potato salad to a serving dish.
    • Sprinkle with chopped fresh parsley.
    • Serve warm or at room temperature.

Nutritional Information (per serving):

  • Calories: 250
  • Protein: 6g
  • Carbohydrates: 35g
  • Fat: 10g
  • Fiber: 4g
  • Sugar: 5g

Note: Nutritional values are approximate and may vary based on specific ingredients used. Adjust the recipe as needed to meet dietary preferences and restrictions.

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