German potato salad is an ideal recipe for anyone wanting to make potato salad minus the mayonnaise. This recipe feels lighter than others loaded with dairy, yet the dressing delivers a zesty tang and the bacon adds a delicious punch of flavor. It can be served warm or cold, and is the perfect dish for picnics, summer barbecues, and potluck dinners. Below, our step-by-step guide will get you started.
Things You'll Need
3 lbs. potatoes (red potatoes or Yukon gold)
1 lb. raw bacon, chopped
½ cup white onion, finely diced
¼ cup apple cider vinegar
¼ cup olive oil
1 Tbsp. stone-ground deli mustard
2 tsp. white sugar
1 tsp. garlic powder
1 tsp. salt
1 tsp. ground black pepper
¼ cup green onions, chopped
¼ cup fresh parsley, chopped
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1. Cook the potatoes
Peel the potatoes, or leave the skin on if that's your preference, and chop them into bite-size pieces. Add them to heavily salted boiling water until they are fork-tender. Drain and set aside.
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2. Cook the bacon
Add the bacon to a skillet over medium heat and cook until the fat has rendered and the bacon is crisp. Remove the bacon with a slotted spoon and pour off all but about 2 tablespoons of bacon fat.
3. Cook the onions
Add the onions to the bacon fat. Cook until they are browned and starting to caramelize, about 10 minutes.
4. Make the dressing
Stir together the oil, vinegar, sugar, garlic powder, mustard, salt, pepper, parsley, and green onions. Set aside.
5. Combine all the ingredients
Add all of the ingredients to a large bowl and gently toss to combine. Allow the ingredients to sit for 10 minutes while the potatoes absorb the dressing.
6. Serve
Serve the German potato salad either warm or cold. Enjoy!
