Description
A warm, authentic German potato salad recipe with crispy bacon, caramelized onions, and a tangy-sweet vinegar dressing. No mayo needed—just rustic, bold flavor in every bite.
Ingredients
Scale
- 3 cups diced, peeled potatoes
- 4 slices bacon
- 1 small onion, diced
- ¼ cup white vinegar (or apple cider vinegar)
- 2 tbsp water
- 1½ tbsp white sugar (adjust to taste)
- 1 tsp salt
- ⅛ tsp black pepper
- 1 tbsp chopped fresh parsley
Instructions
- Boil potatoes until fork-tender, about 10 minutes. Drain and set aside.
- Cook bacon in a skillet until crisp. Remove and crumble, leaving drippings in the pan.
- Sauté onion in the bacon fat until golden.
- Stir in vinegar, water, sugar, salt, and pepper. Bring to a boil.
- Add potatoes and half the bacon. Toss until heated through, 3–4 minutes.
- Transfer to a serving dish, top with remaining bacon, and garnish with parsley. Serve warm.
Notes
To adjust sweetness, start with less sugar and add to taste. This dish is best warm but can be reheated or served at room temperature. For a vegetarian version, skip bacon and use olive oil or butter for the onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg