Traditional Warm German Potato Salad

• •2 lb Yukon Gold or red potatoes (scrubbed clean, unpeeled or peeled according to preference)
• •6 piece Thick-cut bacon (diced into 1/2-inch pieces)
• •1 piece Yellow onion (finely chopped)
• •0.3 cup Apple cider vinegar
• •0.3 cup Chicken broth (or vegetable broth)
• •2 tbsp Granulated sugar
• •1 tbsp Dijon mustard (or German coarse-grained mustard)
• •1 tsp Salt (plus more for boiling potatoes)
• •0.5 tsp Freshly ground black pepper
• •2 tbsp Fresh parsley (chopped)
• •2 tbsp Fresh chives (finely sliced)

Instructions

1. 1

   Place whole potatoes into a large pot and cover with cold water by at least an inch. Add 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until fork-tender, about 15 to 20 minutes.

2. 2

   While the potatoes are cooking, heat a large skillet over medium heat. Add the diced bacon and cook until browned and crispy, about 7 to 8 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, reserving the rendered bacon fat in the skillet.

3. 3

   Add the diced onion directly into the warm bacon fat in the skillet. Sauté over medium heat until softened and translucent, about 4 to 5 minutes.

4. 4

   Whisk the apple cider vinegar, chicken broth, sugar, Dijon mustard, salt, and black pepper into the skillet with the onions. Bring to a gentle simmer for 2 minutes to let the flavors meld and dissolve the sugar, then remove from heat.

5. 5

   Drain the cooked potatoes. Once cool enough to handle safely, slice them into 1/4-inch rounds (peel if desired, though leaving the skins on works wonderfully). Transfer warm potato slices to a large mixing bowl.

6. 6

   Pour the warm dressing over the warm sliced potatoes. Gently toss with a rubber spatula so the potatoes soak up the liquid without completely breaking apart. Fold in the cooked bacon, fresh parsley, and chives.

7. 7

   Let the salad rest for 5 to 10 minutes before serving warm, allowing the dressing to fully absorb into the potatoes.

Chef's Tips

• 💡Always dress the potatoes while they are still warm; warm potato starch absorbs the flavorful vinegar dressing much better than cold potatoes.
• 💡Waxy potatoes like Yukon Gold or red potatoes hold their shape best and prevent the salad from turning to mashed potatoes when tossed.
• 💡If you prefer a sharper tang, increase the cider vinegar by one tablespoon or reduce the sugar slightly to suit your taste.