German Potato Salad
This easy German potato salad is the best combination of tender red potatoes, and crispy bacon bits, tossed with a warm honey Dijon vinaigrette. Watch the video below to see how I make it in my kitchen!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds baby red potatoes (washed and scrubbed)
- 8 slices bacon (cut into ½-inch pieces)
- 1 small yellow onion (diced)
- 3 garlic cloves (minced)
- 2 tablespoons honey
- 2 tablespoon Dijon mustard
- ⅓ cup apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped fresh parsley
Instructions
- 1
Cook the potatoes. Place the potatoes in a large pot and cover them with cold water. Bring to a boil and season the water with salt (about a tablespoon). Reduce the heat, cover with a lid, and simmer the potatoes for 10 to 15 minutes, or until fork tender, but not overly soft. Drain the water, leaving the potatoes in the pot, and let them steam dry and cool for 5 minutes. Once cool to the touch, cut the potatoes into chunks and place them back in the pot.
- 2
Fry the bacon. While the potatoes are cooking, fry the bacon in a large skillet over medium heat. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
- 3
Saute the onion and garlic. Add the onion to the skillet, and saute for 3 to 4 minutes, until softened. Add the garlic and saute for another minute.
- 4
Whisk the dressing together. Add the honey, mustard, salt, and pepper to the skillet. While whisking those ingredients together, pour in the vinegar, and stir for 1 to 2 minutes, until slightly reduced.
- 5
Toss together. Pour the dressing over the chopped potatoes in the pot, add the crispy bacon, and gently toss together (you want the potatoes to stay chunky, and not get too mashed).
- 6
Garnish. Serve warm and garnish with fresh parsley.