German Potato Salad Recipe

What You Need

• 10 slices bacon, chopped into 1/2-inch pieces
• 2.5 pounds small red potatoes, unpeeled, sliced 1/4 inch thick
• 3 cups water
• 2 tablespoons granulated sugar
• 1 teaspoon celery seeds
• Sea salt and black pepper
• 3 tablespoons apple cider vinegar
• 3 tablespoons whole-grain mustard
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh parsley
• 3 tablespoons finely chopped sweet green vinegar peppers (optional)

Cook the Bacon

Put bacon pieces in a 12-inch nonstick skillet over medium heat. Cook ~5-7 minutes until crispy.

Remove with a slotted spoon to a paper towel-lined plate.

Pour the fat into a measuring cup. You need exactly 1/4 cup – add oil if short, pour off excess if over. Save this fat.

Cook the Potatoes

In the same skillet, add potatoes, water, 2 tablespoons sugar, celery seeds, and 1 teaspoon salt.

Bring to a boil over high heat. Cook ~15 minutes, stirring occasionally, until fork-tender.

Keep cooking another ~3-5 minutes until the liquid reduces to a syrupy glaze that coats the pan. Transfer potatoes and all that liquid to a large bowl.

Make the Dressing

Mix vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 1 teaspoon sugar.

Whisk in the reserved bacon fat until smooth.

Pour over the warm potatoes and stir. Let sit 15 minutes – the potatoes absorb the dressing better when warm.

Finish and Serve

Add scallions, parsley, vinegar peppers if using, and the bacon.

Using a rubber spatula, give it about 20 firm stirs. You want to rough up some potato edges to create creaminess while keeping chunks.

Serve warm.

The sugar water trick is key – it seasons the potatoes all the way through. Those vinegar peppers are worth finding if you can – they add a sweet-tangy crunch. Red potatoes hold their shape better than russets here.

German Potato Salad

Warm potato salad that's actually worth eating. The potatoes cook in sugar water with the bacon fat dressing – totally different from the mayo version everyone's used to.

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Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Resting Time: 15 minutes mins

Total Time: 55 minutes mins

Ingredients

• ▢ 10 slices bacon chopped into 1/2-inch pieces
• ▢ 2.5 pounds small red potatoes unpeeled, sliced 1/4 inch thick
• ▢ 3 cups water
• ▢ 2 tablespoons granulated sugar
• ▢ 1 teaspoon celery seeds
• ▢ Sea salt and black pepper
• ▢ 3 tablespoons apple cider vinegar
• ▢ 3 tablespoons whole-grain mustard
• ▢ 4 scallions thinly sliced
• ▢ 1/4 cup chopped fresh parsley
• ▢ 3 tablespoons finely chopped sweet green vinegar peppers optional

Instructions

• Cook bacon pieces in nonstick skillet over medium heat until crispy, 5-7 minutes. Transfer to paper towels.
• Measure 1/4 cup bacon fat, adding oil if needed.
• Add potatoes, water, 2 tbsp sugar, celery seeds, and 1 tsp salt to same skillet.
• Boil until potatoes are tender, 15 minutes, then cook 3-5 minutes more until liquid forms syrupy glaze.
• Transfer glazed potatoes to large bowl.
• Whisk vinegar, mustard, salt, pepper, 1 tsp sugar, and reserved bacon fat.
• Pour dressing over warm potatoes, stir, let stand 15 minutes.
• Fold in scallions, parsley, vinegar peppers (if using), and bacon.
• Stir firmly about 20 times to slightly mash some potatoes while keeping chunks.
• Serve warm.