Hot German Potato Salad
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Want to take your next cookout up a notch? This traditional German potato salad blends crispy bacon, tender potatoes, and a tangy vinegar-based dressing that’s guaranteed to have everyone coming back for seconds.
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Hot German Potato Salad
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Waxy potatoes (Yukon Gold or red) | 6 cups (about 2–2½ lbs) | Slice after boiling |
| Bacon (regular cut) | 12 slices | Cook until crispy |
| Yellow onion | 1 medium, chopped | Adds sweetness and depth |
| White vinegar | ½ cup | Tangy base for dressing |
| Water | ¼ cup | Balances acidity |
| Granulated sugar | 4 tablespoons | Sweetens the dressing |
| Salt | 1 teaspoon | Seasoning |
| Black pepper | ¼ teaspoon | For flavor |
| Celery seeds | 1½ teaspoons | Classic German touch |
| Dijon or spicy brown mustard | 1 tablespoon | Adds sharpness |
| Fresh parsley | 2–3 tablespoons, chopped | Bright finish |
Instructions
- Cook the potatoes: Boil in salted water until fork-tender, about 10 minutes. Drain and slice into thick discs.
- Prepare the bacon: Cook until crispy in a large skillet. Remove, crumble, and reserve 2 tablespoons of drippings.
- Sauté the onions: In the bacon drippings, cook onions until golden, 5–8 minutes.
- Make the dressing: Stir in vinegar, water, sugar, salt, pepper, celery seeds, and mustard. Bring to a boil.
- Combine: Add potatoes, parsley, and half the bacon. Toss gently to coat.
- Finish: Transfer to a serving dish and sprinkle with remaining bacon.
Storage & Reheating
- Store in an airtight container in the refrigerator for up to 5 days.
- Reheat gently with a splash of water over medium-low heat or in the microwave.
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