German Potato Salad

Equipment

• Large pot (5-quart)
• Chef’s knife and cutting board
• Large skillet or Dutch oven
• Slotted spoon
• Mixing bowls

Ingredients

• 3 lbs (about 1.4 kg) Yukon Gold or wax-free potatoes
• 6 slices (about 6 oz / 170 g) thick-cut bacon, diced
• 1 large yellow onion, finely chopped
• ½ cup beef or vegetable broth (low sodium)
• ½ cup apple cider vinegar or white wine vinegar
• 2 tablespoons whole grain or Dijon mustard
• 2 tablespoons granulated sugar
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ½ cup fresh parsley, finely chopped
• ¼ cup fresh chives, finely chopped

• Thinly sliced radishes or scallions

Instructions

1. Cook the Potatoes

1. Place the unpeeled potatoes in a large pot and cover with cold salted water by 2 inches. Bring to a boil, then reduce to a simmer. Cook for 20 to 25 minutes , until a knife inserted into the center meets no resistance. Do not overcook —you want them tender but not falling apart. Drain and let sit until cool enough to handle but still warm. Peel the potatoes (the skins should slip off easily) and slice them into ¼-inch thick rounds. Place them in a large mixing bowl.

2. Render the Bacon

1. While the potatoes are cooking, place the diced bacon in a large skillet or Dutch oven over medium-high heat (Intensity: Medium). Cook for 6 to 8 minutes , stirring occasionally, until the bacon is crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.

3. Build the Vinaigrette

1. Reduce the heat to medium (Intensity: Medium-Low). Add the chopped onion to the bacon drippings. Sauté for 3 to 4 minutes until translucent and soft. Stir in the mustard and sugar, cooking for 30 seconds until fragrant. Carefully pour in the broth and vinegar, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate the browned bits (the fond ). Bring the mixture to a simmer and cook for 2 minutes until slightly reduced.

4. Combine the Salad

1. Pour the hot vinaigrette over the sliced warm potatoes. Add the crispy bacon, parsley, chives, salt, and pepper. Toss gently with rubber spatula or spoons—do not stir aggressively, or the potatoes will break apart.

5. Rest and Serve

1. Let the salad sit at room temperature for 10 to 15 minutes (Intensity: Low) to allow the potatoes to absorb the dressing. This is a crucial step. Serve warm. If making ahead, you can prepare the salad and gently reheat it in a skillet over low heat just before serving, adding a splash of broth if it seems dry.

Nutrition

Calories: 285 kcal · Protein: 8 g · Fat: 12 g · Carbohydrates: 35 g Dietary · Saturated Fat: 4 g · Fiber: 4 g · Sugar: 5 g · Sodium: 590 mg