German Potato Salad

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A traditional German recipe for potato salad made with bone broth, bacon, and contrasting vinegar and mustard flavors with fresh herbs.

Prep Time15

Cook Time40

Course: Salad

Cuisine: German

Servings:

Calories: 378kcal

Author: Jana Dziak

Ingredients

3 lbs potatoes Washed but left unpeeled. Waxy potatoes such as Yukon Gold or Red potatoes are best. About 1.5 Kg.
¾ cup diced bacon About 200 grams.
1 large onion Finely diced.
1 cup hot beef bone broth High-quality, flavorful bone broth is best, especially with some fat in it. You can use chicken bone broth or stock as well.
3 tablespoons white vinegar You can add a bit more or less and adjust to taste. You can also use apple cider vinegar but will likely want to add more.
1 tablespoon mustard German mustard is preferred for authentic flavor.
3 tablespoons olive oil
1 bunch fresh chives and parsley Finely chopped. I use about 1 cup total, but this is very adjustable.
Salt & pepper to taste

Instructions

Cook the Potatoes: Place the potatoes (NOT peeled) in a large pot and cover with cold water with a big pinch of salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a fork, about 20-25 minutes, depending on their size. Drain the potatoes and let them cool just enough to handle, then peel the skins off. Slice the warm potatoes into thick slices as in the pictures.
Prepare the Bacon and Onion: In a large skillet, cook the diced bacon over medium heat until crisp. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the skillet. In the same skillet with the bacon fat, sauté the chopped onion until soft and translucent.
Make the Dressing: Deglaze the skillet with a bit of the hot beef bone broth to lift all the flavorful bits from the bottom. Add the rest of the broth, vinegar, and mustard to the skillet. Stir well and bring to a simmer on low. Season with salt and pepper to taste. Adjust the vinegar and mustard according to your preference. Add water or extra beef broth to thin as needed.
Combine: Pour the hot dressing over the sliced potatoes in a large bowl. Add the cooked bacon pieces. Gently mix everything together, taking care not to break the potato slices. The warm potatoes will absorb the flavors more effectively. Drizzle with the olive oil. Garnish and serve with chopped chives and parsley over the salad. Serve warm or room temperature.
This salad is even better if allowed to chill in the refrigerator overnight and then brought to room temperature before serving with an extra drizzle of olive oil and more herbs.

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