German Potato Salad

This German Potato Salad recipe is easy to make with a tangy homemade dressing, bacon, onions, shallots, chives, and creamy baby potatoes!

Prep Time10

Cook Time50

Total Time1

Course: Salad, Side Dish

Cuisine: American, German

Servings: people

Calories: 174kcal

Author: Stephanie

Ingredients

Salad

2 ½ lbs. baby gold potatoes washed and unpeeled. See notes
6-7 slices thick-cut bacon drippings reserved
1 small yellow onion diced
1 small shallot minced
Salt/pepper

Dressing

½ cup chicken broth
¼ cup white vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon cold butter
2 tablespoons fresh parsley roughly chopped

Toppings

Chives
Dill

US Customary - Metric

Instructions

Pro Tip: Measure out all ingredients while the bacon cooks.
Cut the bacon in half and arrange it in an even layer in a large, high-walled skillet. Cook slowly over medium-low heat. Tilt the skillet every so often to spoon out drippings and use kitchen tongs to flip the bacon every so often as it cooks. Once crispy, set aside on a paper towel lined plate and roughly chop once cooled. Leave 1 heaping tablespoon of drippings in the skillet.
Once the bacon is cooked, add the potatoes to a large pot and cover with 2 inches of water. Gradually bring the water to a gentle boil and salt the water once a boil is reached. (I use 1 heaping tbsp. kosher salt) Cook until just fork tender, but not overly soft. (About 12-15 minutes for baby potatoes.)
Once cooked, drain well and spread out on a large cutting board. Cut them in half and sprinkle them with an even layer of salt and pepper.
Meanwhile, add the diced onions to the same skillet used to cook the bacon over medium heat. Cook for for 20-25 minutes, stirring regularly. This will caramelize them which adds amazing depth of flavor to the sauce.
Add the minced shallots and cook for 1-2 more minutes. Add the chicken broth, white vinegar, Dijon, and honey and stir to combine. Bring to a boil, then reduce heat to low. Stir in HALF of the bacon. Cover partially until the potatoes are ready.
Remove the sauce from the heat and swirl in the cold butter and stir in the parsley.
Add the warm potatoes and use a silicone spatula to stir to combine and coat. Transfer to a serving bowl and sprinkle with remaining bacon along with chives and dill. Serve warm!

Notes

Potatoes:

Baby gold potatoes are the ideal size and consistency for this recipe. (They hold their shape but are also nice and creamy.) They can be boiled whole in a short amount of time which is convenient and ensures that they don’t get waterlogged by slicing them into smaller pieces.
Baby red potatoes are a good alternative and hold their shape well.
If using larger red or Yukon gold potatoes, cut them in half prior to boiling. The larger the slices, the longer they’ll take to soften all the way through.

Make-Ahead Tips:

Consider making 50% more dressing since the potatoes will continue to absorb it during storage.
Only add half of the dressing and save the rest for when you're reheating it.
Let it cool completely after preparing it, then cover tightly and refrigerate for up to 24 hours.
Add a few additional tablespoons of butter when reheating if desired.
Be careful not to overcook the potatoes so that they don't get crumbly when reheated.

How to Reheat:

Stovetop (best method):Place the potatoes in a large skillet and add 3 tablespoons of chicken broth.
Cover and heat through over medium-low heat. Lift the lid to stir gently on occassion. It'll take about 12 minutes or so.
Oven (2nd best):Place the potatoes in a large skillet and add 3 tablespoons of chicken broth. Cover and bake at 300°F for 20-30 minutes.

Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.

Nutrition