Quick way to prepare Zippy German Potato Salad in 20 min
Craving a tangy side dish? This Zippy German Potato Salad has a warm vinegar dressing & crispy bacon. Discover the easy recipe.
Ingredients
- 1.5 lbs waxy potatoes such as Yukon Gold or red potatoes, scrubbed and cut into 1/2-inch cubes
- 6 slices bacon chopped
- ½ cup yellow onion finely chopped
- ½ cup apple cider vinegar
- ¼ cup water
- 3 tbsp granulated sugar
- 1 tbsp dijon mustard
- ½ tsp black pepper freshly ground
- ¼ tsp salt or to taste
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Place the cubed potatoes in a large pot and cover with cold, salted water by about 1 inch. Bring to a boil and cook for about 8-10 minutes, or until just fork-tender. Be careful not to overcook. Drain immediately and set aside.
- While the potatoes are cooking, place the chopped bacon in a large skillet over medium heat. Cook until crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving about 3 tablespoons of bacon grease in the skillet.
- Add the chopped onion to the skillet with the bacon grease and sauté over medium heat for 2-3 minutes until softened and translucent.
- Whisk the apple cider vinegar, water, sugar, dijon mustard, salt, and pepper into the skillet with the onions. Bring the mixture to a simmer, stirring constantly, and cook for about 1 minute until the sugar is dissolved and the dressing has slightly thickened.
- Carefully add the drained, warm potatoes and half of the crispy bacon to the skillet. Gently toss everything together to coat the potatoes in the warm dressing. Allow it to sit for a few minutes to absorb the flavors.
- Transfer the potato salad to a serving bowl. Garnish with the remaining crispy bacon and fresh chopped parsley. Serve immediately while warm.
Notes
Chef's Tip: Using waxy potatoes is key! They hold their shape much better than starchy potatoes like Russets, which can fall apart and become mushy.
Storage: While best served warm, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
Variations: For extra crunch, add 1/4 cup of chopped celery with the onion. For a different tang, try a grainy mustard instead of Dijon.
