German Potato Salad


    • 2 pounds red potatoes, scrubbed and cut into 1-inch cubes
    • 1 tablespoon plus 2 teaspoons kosher salt, divided
    • 1/2 pound bacon, cut into ½ inch dice
    • 3/4 cup finely minced yellow onion (about 1 small)
    • 1/3 cup white vinegar
    • 2 tablespoons white sugar
    • 1 tablespoon Dijon mustard
    • 1 teaspoon freshly ground black pepper
    • 2 tablespoons finely chopped fresh parsley leaves
    • 1 tablespoon finely chopped fresh chives


    1. Place potatoes and 1 tablespoon salt in large pot and cover with cold water until water level is 1 inch above potatoes. Set over medium-high heat until boiling. Reduce heat to medium and simmer until a paring knife can be inserted into potatoes with no resistance. 10-15 minutes. Strain potatoes and set aside.
    2. While potatoes are cooking, place bacon in a large skillet and cook over medium-high heat until crisp. Remove bacon to a paper towel lined plate, leaving as much rendered fat in the pan as possible. Pour out all but about 3 tablespoons of fat from pan.
    3. Add onions to pan with bacon fat and cook over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.
    4. In a small bowl, whisk together vinegar, sugar, mustard, 2 teaspoons of salt, and pepper to make the dressing.
    5. Place potatoes, bacon, onions, parsley, and chives in a large bowl. Add dressing and toss gently to combine. Let sit for 10-15 minutes to allow flavors to meld, then serve immediately while still warm.
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