German Potato Salad Bacon Vinegar (Print)
Tender potatoes tossed with crispy bacon, tangy vinaigrette, and fresh herbs for a beloved German classic.
# Ingredients:
→ Main Components
01 -
1.5 kg waxy potatoes, washed and unpeeled (such as Yukon Gold or Red potatoes)
02 -
200 g diced bacon
03 -
1 large onion, finely diced
04 -
240 ml hot beef bone broth (alternatively chicken bone broth or stock), with some fat
→ Dressing and Seasoning
05 -
45 ml white vinegar (adjust to taste, apple cider vinegar may be substituted)
06 -
15 ml German mustard
07 -
45 ml olive oil
08 -
Fine sea salt, to taste
09 -
Freshly ground black pepper, to taste
→ Herbs
10 -
30 g fresh chives, finely chopped
11 -
30 g fresh parsley, finely chopped
# Steps:
01 -
Place unpeeled potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, approximately 20–25 minutes depending on size. Drain well and allow to cool just enough to handle. Peel the skins and cut the warm potatoes into thick slices.
02 -
In a large skillet over medium heat, sauté diced bacon until crisp. Remove bacon with a slotted spoon, leaving rendered fat in the skillet. Add diced onion to the skillet and cook gently until soft and translucent.
03 -
Deglaze the skillet with a small amount of hot bone broth, scraping up any browned bits. Pour in the remaining broth, add vinegar and mustard, and stir well. Bring to a gentle simmer over low heat. Season with salt and pepper, adjusting acidity and sharpness by modifying vinegar and mustard as desired. Add more broth or a splash of water if thinning is needed.
04 -
Transfer sliced potatoes to a large mixing bowl. Pour the hot dressing evenly over the potatoes, add crispy bacon, and gently combine, preserving the integrity of the slices. Drizzle olive oil over the salad and toss lightly. Fold in chopped chives and parsley. Serve garnished with extra herbs, either warm or at room temperature.
# Notes:
01 -
For optimal flavor, allow the salad to rest in the refrigerator overnight and serve at room temperature with a fresh drizzle of olive oil and additional herbs.