This German potato salad recipe makes an ideal summer side dish. Guests will flip for the tangy coarse Dijon apple cider vinegar dressing, along with the crispy fried bacon bits. Serve it hot, warm, or cold at your next cookout!
- 2.5-lbs. medium red potatoes, quartered
- 1 tablespoon salt, divided
- 1/2-lb. bacon, diced
- 1 heaping cup diced onion
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar
- 1 tablespoon coarse ground Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- Place the quartered potatoes in a large pot and fill with enough water to just cover them. Add 2 teaspoons of salt, and bring to a boil. Cook until easily pierced by a fork, about 12-15 minutes. Drain, and set aside to cool slightly. When they are still warm but can be easily handled, slice into bite size chunks.
- While the potatoes are cooking, place the diced bacon in a large skillet over medium-high heat. Fry until browned and crisp. Then remove to a bowl and set aside, leaving the rendered bacon fat in the pan.
- Add the diced onions to the pan, and cooke over medium heat until they turn translucent and start to brown. Add the vinegar, sugar, Dijon mustard, remaining 1 teaspoon of salt, and pepper to the pan. Bring to a boil.
- Add the bite size potato chunks and bacon to the pan, and toss to coat. Turn off the heat and and fold in the chopped parsley.
- Transfer to a serving dish and serve hot (but warm and cold are fine, too).