German Potato Salad
Warm potatoes, bacon, and grainy mustard tossed in a tangy vinegar dressing.
Tested time and yield
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Yield
- 8 servings
- Difficulty
- medium
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Boil whole potatoes in salted water until tender, 15 to 20 minutes. Drain and slice while still warm.
- 02
Cook bacon in a large skillet until crisp. Remove bacon, leaving about 3 tbsp fat.
- 03
Cook onion in the bacon fat for 3 minutes. Add vinegar, sugar, mustard, broth, salt, and pepper; simmer 2 minutes.
- 04
Add warm potatoes and bacon. Toss gently over low heat until the potatoes absorb the dressing.
- 05
Fold in parsley and serve warm.
Allergens & dietary notes
Suits: gluten-free
Written against the ingredients as listed. Swap anything and the list changes — check the labels on what you actually buy.
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