German Potato Salad


German Potato Salad

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Servings 4


  • 2 lb baby potatoes halved
  • 6 bacon slices
  • 1 red onion finely chopped
  • 1/4 cup apple cider vinegar
  • 2 tbsp water
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 1/2 tsp granulated sugar
  • Kosher salt
  • Freshly ground pepper
  • 8 green onions sliced


  • In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain and let cool slightly before transferring to a large serving bowl.
  • In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve about 2 tablespoons of fat in pan, and transfer bacon to a paper towel-lined plate to drain.
  • Add red onion and cook over medium heat until starting to soften, about 3 minutes. Whisk in in apple cider vinegar, water, olive oil, Dijon mustard, and sugar. Bring mixture to a simmer, then turn off heat and season with salt and pepper.
  • Stir in green onions and gradually pour mixture over potatoes.
  • Toss to combine and serve warm.
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