German Potato Salad Recipe

Cook potatoes

Wash potatoes and cut any large ones into even 1- to 1½-inch pieces so all pieces are similar size. Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–18 minutes depending on size. Drain well in a colander and set aside to steam-dry for 5 minutes.

Cook bacon

While potatoes cook, cut bacon into 1/2-inch pieces. In a large skillet set over medium heat, cook bacon pieces, stirring occasionally, until crisp and fat is rendered, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, reserving bacon fat in the skillet.

Sauté onion

With about 2–3 tablespoons of bacon fat left in the skillet (drain off excess if more), add finely chopped yellow onion and sauté over medium heat until softened and beginning to brown, about 4–6 minutes. If pan is dry, add 1 tbsp butter.

To the skillet with the softened onion and hot bacon fat, pour in apple cider vinegar and chicken broth, scraping up browned bits from the bottom. Add granulated sugar, Dijon mustard, kosher salt, black pepper, and caraway seeds if using. Increase heat slightly and simmer the dressing for 2–3 minutes so flavors meld and sugar dissolves. Taste and adjust seasoning — it should be bright, slightly sweet, and tangy.

If desired, stir in the reserved crisp bacon bits now, or reserve them for topping. Remove skillet from heat and whisk in the remaining 1 tbsp butter until melted and dressing is glossy.

While the dressing is still warm, place the drained potatoes in a large mixing bowl or return them to the warm empty pot. Pour the warm dressing and onion mixture over the potatoes and gently toss with a spatula to coat, breaking a few potato pieces for better absorption. Taste and adjust salt/pepper or a splash more vinegar if needed.

Fold in chopped parsley and sliced green onions. If using chopped cornichons or dill pickles, add them now for extra tang and texture. Sprinkle the reserved crisp bacon on top and toss lightly (reserve a little bacon for garnish if desired).

Serve warm or at room temperature. German potato salad is traditionally served warm so the potatoes absorb the dressing, but it can be chilled and served cold as well. Garnish with extra parsley and green onion before serving.