German Potato Salad

This easy recipe for a classic Bavarian style German Potato Salad is sure to be
a hit at your next potluck or outdoor BBQ with friends

Servings: 8 people

Author:

Prep Time
5 minutes

Cook Time
25 minutes

Total Time
30 minutes

Side Dish

German European

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🧂 Ingredients

2 pounds Potatoes

(about 1 kg) There are so many potatoes you can use and still make an authentic recipe. I suggest just finding a potato you like that holds together well when boiled. I like to use small red potatoes for my salad.
1/2 pound Bacon

About 250 grams. You can also use lardons if you want to make an even richer dressing as lardons tend to have a higher fat percentage.
1 small Onion

chopped. You can use any onion you want but I would avoid a red onion as those a better fresh in my opinion.
1/3 cup White Vinegar

100 ml. this is the standard vinegar used, but you can use an Apple Cider vinegar if you prefer. Just don't add the extra sugar.
2 tbsp Sugar

the sugar is to help balance the acid in a German potato salad but if you use AC vinegar instead of regular white you can omit the sugar.
1/2 tbsp Salt

plus more for boiling. Feel free to adjust to taste but remember "you can always add more, you can't take it away"
2 tsp Black Pepper

freshly cracked, adjust to taste.
1 bunch Parsley

I suggest using flat leaf parsley if available although you can use what is convenient. Just chop it up and add as much as you want. This goes in the salad at the very end so you can easily eyeball it.

1 In a pot add the cleaned and scrubbed potatoes and fill with just enough water
to cover the potatoes. Add a handful of salt like you would for boiling pasta.
Put on the burner on high heat and bring to a boil.
2 While the potatoes are coming to a boil place your bacon in a pan and put on
another burner. Start with low heat at first and as the fat begins to render
start raising the heat.
3 When the bacon is done remove it and cut it into bite size pieces.
4 In the pan with the bacon fat reduce the heat to medium and add the chopped
onion and sugar. Stir around a bit to let the onion brown.
5 Once the onion has reduced a bit add in the vinegar, salt, and black pepper.
Stir everything around and once the pan comes to a bubble lower the heat to the
lowest setting.
6 Check the potatoes. If you can pierce them easily with a fork drain the water.
Cut the potatoes in half (if you are using large potatoes then cut them into
bite size chunks) and put back in the pot.
7 Pour the pan contents over the potatoes and give a careful mix. Then add in the
bacon pieces and chopped parsley and carefully mix again trying not to mash the
potatoes (they shouldn't be too soft).
8 Take the potatoes from the pan and place in a large serving bowl. Present and
await praise for your delicious side dish at your next get together.