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–+ servings

German Potato Salad

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A warm, tangy German potato salad featuring crispy bacon, tender yellow potatoes, and a sharp vinegar dressing, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: German
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 1/2 lbs. yellow potatoes, chopped into bite-sized pieces Yukon Gold works well
  • 16 slices thick-cut bacon, cooked and crumbled Reserve the grease
  • 1 small white onion, diced
  • 1 Tbsp. all-purpose flour
  • 1/3 cup white vinegar Apple cider vinegar can be swapped for a fruitier tang
  • 1/2 cup water
  • 1/2 tsp. ground mustard Dijon can be used for a sharper flavor
  • 1 Tbsp. granulated sugar Adjust for sweetness
  • 1/4 cup chopped celery
  • Salt and black pepper, to taste Use low-sodium bacon if preferred
  • 2 Tbsp. dried parsley Use fresh for a brighter flavor

Method
 

Preparation
  1. Fill a large pot with salted water and bring to a boil.
  2. Add the chopped yellow potatoes and cook for 15–20 minutes until tender, then drain and keep warm.
  3. Cook the bacon in a skillet until crispy, then transfer to paper towels to drain, reserving the grease.
Making the Dressing
  1. In the same skillet, sauté the diced onion in the reserved bacon grease over medium heat for 3–5 minutes until soft.
  2. Sprinkle in the flour and stir continuously for 1 minute to cook out the raw taste.
  3. Carefully add vinegar and water while stirring, then add mustard, sugar, and salt and pepper to taste.
  4. Reduce heat and simmer the dressing for about 2 minutes until slightly thickened.
Combining
  1. In a large bowl, combine the warm potatoes and chopped celery.
  2. Pour the dressing over the potatoes and gently toss to combine.
  3. Top with crumbled bacon and sprinkle with dried parsley.
  4. Serve warm.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 5gSodium: 500mgFiber: 3gSugar: 2g

Notes

Store leftovers in an airtight container for up to 3–4 days. Gently reheat portions and adjust dressing with water or vinegar as needed. Freezing is not recommended due to texture changes.
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