Easy German Potato Salad with Bacon – Perfect for Any Occasion!

By Natasha's Kitchen · 40 min

Ingredients

Instructions

1. Place the whole, scrubbed potatoes in a large saucepan and cover with 2 inches of water. Bring to a boil, then lower to a low boil and cook 15 to 25 minutes, depending on size, until a fork pierces them easily.
2. Drain the potatoes and leave them uncovered for 30 minutes to cool.
3. Heat the olive oil in a large skillet over medium heat. Add the chopped bacon and cook 8 to 10 minutes, stirring now and then, until crisp and browned. Lift the bacon out onto a plate, leaving 3 to 4 tablespoons of grease in the pan.
4. Add the diced red onion to the hot grease and cook about 3 to 4 minutes until softened. Add the garlic and cook 30 seconds more.
5. Add the vinegar, 1/4 cup stock, mustard, and sugar to the pan. Start with 1 tablespoon of sugar and add more to balance the vinegar. Season with salt and pepper. Stir about 2 minutes, until slightly reduced.
6. While the potatoes are still warm, cut them into bite-size chunks. Skins can stay on.
7. Put the potatoes in a large bowl, pour over the dressing, then add the bacon and herbs and toss to combine. Garnish with extra parsley or dill if you like.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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