The Best German Potato Salad.
This recipe is made to be served warm but can be refrigerated and served cold.
Listen to recipe:
- 2 pounds red potatoes
- 1 teaspoon salt (used when boiling potatoes)
- 12 ounces bacon
- 1/3 cup apple cider vinegar
- 3 Tablespoons sugar
- 1 Tablespoon Dijon mustard
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 Tablespoon minced fresh garlic
- 1/2 cup chopped fresh parsley
- 2 Tablespoons Mayonnaise
- Paprika to taste (optional)
- Scrub potatoes and cut in fourths so that all potatoes are of approximately equal size. Place potatoes in a large pot and cover with cold water. Bring to a boil and stir in 1 teaspoon of salt. Reduce heat and simmer potatoes for 15 to 20 minutes or until potatoes are tender when stabbed with a fork. Drain water. Leaving potatoes in pot, return pot to still-hot and turn off burner. Leave lid off of pot and allow potatoes to steam dry for a few minutes.
- Set a large pot over medium heat and use kitchen shears over pot to cut bacon strips into approximately 1-inch pieces. Cook bacon, stirring occasionally, until crispy. Set aside. Once bacon is done, remove pot from stove and use a slotted spoon to remove bacon to a bowl while leaving bacon grease in the pot.
- To the bacon grease, slowly and carefully add vinegar, sugar, Dijon, salt, and pepper. Place pot back on burner, bring mixture to a simmer, and stir for a couple of minutes. Stir the minced garlic into the mixture and cook for 30 seconds to 1 minute, or until garlic starts to turn a light golden.
- Remove pot from heat and toss in the sliced potatoes, gently mixing until potatoes have absorbed all of the liquid. Carefully fold in the cooked bacon pieces and chopped parsley. Add the mayonnaise and blend. Top with paprika if desired. Transfer potato salad to a serving dish and serve hot. Refrigerate if not serving immediately.