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German Potato Salad with Bacon and Fresh Herbs Recipe

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This classic German Potato Salad features tender baby gold potatoes tossed in a savory bacon-infused dressing with caramelized onions, Dijon mustard, and fresh herbs. Served warm, it is a comforting side dish with a perfect balance of tangy, sweet, and smoky flavors.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Potatoes

  • 2 ½ lbs. baby gold potatoes (washed and unpeeled)

Bacon and Sauce

  • 6-7 slices thick-cut bacon (drippings reserved)
  • 1 small yellow onion (diced)
  • 1 small shallot (minced)
  • Salt and pepper to taste
  • ½ cup chicken broth
  • ¼ cup white vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon cold butter

Herbs

  • 2 tablespoons fresh parsley (roughly chopped)
  • Chives (for garnish)
  • Dill (for garnish)

Instructions

  1. Cook the Bacon: Cut the bacon in half and arrange it evenly in a large, high-walled skillet. Cook slowly over medium-low heat, flipping occasionally and spooning out some drippings. Once crispy, transfer bacon to a paper towel-lined plate and roughly chop once cooled. Leave 1 heaping tablespoon of drippings in the skillet.
  2. Boil the Potatoes: Place potatoes in a large pot and cover with 2 inches of water. Gradually bring to a gentle boil and salt the water with about 1 heaping tablespoon kosher salt. Cook until the potatoes are fork-tender but not soft, about 12-15 minutes. Drain well.
  3. Prepare Potatoes: Spread drained potatoes on a large cutting board, cut them in half, and sprinkle evenly with salt and pepper.
  4. Caramelize Onions: Add diced onions to the skillet with bacon drippings over medium heat. Cook for 20-25 minutes, stirring regularly, to caramelize and develop deep flavor.
  5. Add Shallots and Liquids: Stir in minced shallots and cook for 1-2 minutes. Then add chicken broth, white vinegar, Dijon mustard, and honey. Stir to combine and bring to a boil. Reduce heat to low and stir in half of the chopped bacon. Cover partially.
  6. Finish Sauce: Remove the skillet from heat and swirl in cold butter until melted. Stir in chopped parsley for freshness.
  7. Toss Potatoes: Add the warm potatoes to the skillet and gently stir with a silicone spatula to coat them in the sauce evenly.
  8. Serve: Transfer potato salad to a serving bowl, sprinkle with remaining chopped bacon, chives, and dill. Serve warm for the best flavor.

Notes

  • Use baby gold potatoes unpeeled for the best texture and presentation.
  • Cooking bacon slowly helps render the fat and creates crisp pieces without burning.
  • Caramelizing onions adds a deep, rich flavor to the dressing and elevates the dish.
  • Serve the salad warm to enjoy the full flavor meld of bacon and herbs.
  • Adjust salt and pepper to taste, but be cautious as bacon and broth add saltiness.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: German

Find it online: https://monicarecipes.com/german-potato-salad-with-bacon-and-fresh-herbs-recipe/