Classic Warm German Potato Salad

• •2 lb Yukon Gold potatoes (scrubbed clean, skins on or peeled)
• •6 piece thick-cut bacon (diced into 1/2-inch pieces)
• •1 piece yellow onion (finely diced)
• •0.5 cup beef broth (warm (vegetable broth can be substituted))
• •0.3 cup apple cider vinegar (or white wine vinegar)
• •1 tbsp German whole grain mustard (or Dijon mustard)
• •1 tsp granulated sugar (to balance the acidity)
• •1 tsp kosher salt (plus more for boiling water)
• •0.5 tsp black pepper (freshly cracked)
• •3 tbsp fresh chives (finely minced)
• •2 tbsp fresh flat-leaf parsley (chopped)

Instructions

1. 1

   Place whole potatoes into a large pot and cover with cold water by at least 1 inch. Add a generous tablespoon of salt. Bring to a boil over high heat, then reduce to medium and simmer until tender and easily pierced with a knife.

2. 2

   While the potatoes cook, heat a large skillet over medium heat. Add the diced bacon and cook until crispy and golden brown, stirring occasionally. Remove the bacon with a slotted spoon and drain on paper towels, reserving about 3 tablespoons of bacon drippings in the skillet.

3. 3

   Add the diced onion to the hot bacon drippings. Sauté until soft and translucent, about 3 to 4 minutes. Whisk in the warm beef broth, apple cider vinegar, German mustard, sugar, salt, and black pepper. Bring the dressing to a gentle simmer for 2 minutes to meld the flavors, then turn off the heat.

4. 4

   Drain the potatoes and let them rest for 5 minutes until cool enough to handle. While still warm, slice them into 1/4-inch thick rounds and place them into a wide mixing bowl.

5. 5

   Pour the warm dressing over the warm potatoes immediately. Gently toss with a rubber spatula so the slices absorb the liquid without breaking apart. Fold in the cooked bacon, fresh chives, and parsley.

6. 6

   Let the salad sit for 5 to 10 minutes before serving to allow the potatoes to fully absorb the rich dressing. Serve warm or at room temperature.

Chef's Tips

• 💡Always dress the potatoes while they are hot; warm potatoes soak up the dressing like a sponge, whereas cold potatoes will repel it.
• 💡Choose waxy or medium-starch potatoes like Yukon Gold or red potatoes so they hold their shape during tossing.
• 💡If the salad looks a little brothy at first, give it a few minutes—the starchy potato slices will naturally thicken the dressing into a glossy glaze.