Hot German Potato Salad
A delicious hot German potato salad with tender potatoes, crispy bacon, and a tangy dressing, perfect for any occasion.
Equipment
- 1 Skillet Large
- 1 Large pot for boiling potatoes
Ingredients
Main ingredients
- 5 pounds waxy potatoes yellow or red, hold their shape
- 1 pound thick-cut bacon crispy, smoky
- 1/4 cup vegetable oil for dressing
- 1 small white onion sliced thin
- 1/2 cup red wine vinegar sharp, tangy bite
- 1/2 cup beef broth boosts depth
- 1 tablespoon sugar for balance
- 1/4 cup chopped fresh parsley and/or fresh dill for garnish
- Kosher salt and black pepper to taste
- smoked paprika optional, for extra warmth
Instructions
Instructions
- Place potatoes in a large pot with cold water and salt. Boil until tender, about 20 minutes. Drain and cool slightly.
- Heat a skillet over medium heat and cook bacon until crispy. Remove and crumble, saving drippings.
- Cook sliced onion in bacon drippings until soft, about 5 minutes.
- Add red wine vinegar, beef broth, and sugar to the skillet. Simmer gently for about 5 minutes.
- Slice peeled potatoes into rounds and add to skillet. Toss in dressing with crumbled bacon, salt, and pepper.
- Sprinkle fresh parsley and/or dill over the top before serving warm.
Notes
Serve warm for best flavor. Store leftovers in an airtight container, lasts 3-4 days in the fridge.