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Directions
1. Start by placing the potatoes in a large pot and cover them with cold water. Bring to a boil and then reduce heat to simmer. Cook until the potatoes are just tender, about 10 to 15 minutes. Drain them well, and then set them aside to cool slightly.
2. While your potatoes are cooking, let's get that bacon nice and crispy. In a large skillet over medium heat, cook the chopped bacon until it's browned and crisp. With a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, keeping about 3 tablespoons of the bacon grease in the skillet.
3. In the same skillet with the bacon grease, add the chopped onion and cook until soft and translucent, about 3 to 5 minutes.
4. Now, for the lovely dressing, reduce heat to low and stir in the apple cider vinegar, water, sugar, salt, and pepper into the skillet with the onions. If you're using Dijon mustard, add it here. Increase the heat to bring the mixture to a boil, then simmer for a couple of minutes to allow the flavors to come together.
5. Carefully add the warm potatoes to the dressing and gently mix until the potatoes are evenly coated. Be tender with them; we're not making mashed potatoes here! Then, mix in the crispy bacon, parsley, and green onions.
6. Transfer everything to your favorite serving dish and the salad can be served warm or at room temperature.
Variations & Tips
- If you're not a fan of bacon or need a vegetarian option, you can substitute smoked almonds or sunflower seeds for a nice crunch.
- For those who like a little more tang, add an extra splash of vinegar or a squeeze of lemon juice.
- In case someone at your table is watching their sugar intake, feel free to reduce the amount or use a sugar substitute.
- This salad also makes fabulous leftovers. If it's been refrigerated, simply warm it gently in the microwave before serving.
This German Potato Salad is a bit like a warm hug: satisfying, full of love and comfort. I hope your family enjoys it as much as mine does!
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