A classic potato salad made with tender red potatoes, bacon, onions, and a tangy dressing! This no-mayo potato salad is a family favorite side dish that's perfect for parties, picnics, and potlucks!!
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: American
Keyword: easy German potato salad, German potato salad with bacon, German red potato salad, German style potato salad, vinegar based potato salad, vinegar potato salad, warm German potato salad
Servings: 6
Calories: 245kcal
Author: Averie Sunshine
Ingredients
2poundsred potatoes
1medium red onionfinely diced
1tablespoongarlicfinely minced
½cupbeef stock or broth
⅓cupwhite wine vinegarwhite vinegar may be susbtituted
1tablespoonDijon mustard
1teaspoongranulated sugar
½cupfresh parsleyfinely chopped
2tablespoonsolive oil
1teaspoonkosher saltplus more to taste if desired
½teaspoonfreshly ground black pepperor to taste
4slicesbaconcooked and chopped; optional but recommended
Instructions
Halve the potatoes, add them to a large kettle or pot, cover with water by at least 2 inches, and boil over medium to medium-high heat until fork tender, about 15 to 20 minutes. Do not overcook; you don’t want them to fall apart.
Remove the potatoes from the water and dice them into bite-sized pieces. You can peel the potatoes or leave the skins on. I personally think the salad has better visual appeal with the skins on; set aside.
To a small bowl, add the onion, garlic, beef stock or broth, vinegar, Dijon mustard, sugar, salt, pepper, olive oil, and whisk to combine.
Evenly drizzle the dressing over the warm potatoes, sprinkle with parsley, and gently toss to combine.
Add the bacon pieces before serving* (See Notes).
Notes
*Bacon:To save time, you can use precooked bacon from your grocer’s refrigerated case that you simply need to zap in the microwave for a minute or two and dice into pieces.You can of course make bacon the traditional way while the potatoes boil. If you are and want extra bacon flavor in your German potato salad, use two tablespoons of bacon grease rather than the olive oil called for in the dressing.Storage: Potato salad will keep airtight in the fridge for up to 5 days. It can be gently rewarmed before serving if desired.