Getting German potato salad right is all about following a clear, logical sequence that builds flavors step by step. This warm salad starts with preparing the potatoes and moves through cooking the bacon and making the dressing. By the end, you’ll have a dish that’s full of tangy, savory notes that everyone will love.

Wash and cut 2 pounds of tender red potatoes into evenly sized pieces for even cooking. Boil them in salted water with 1 teaspoon salt until they’re tender but firm, which takes about 15-20 minutes don’t skip draining and steaming them dry to remove excess moisture. Once done, slice the hot potatoes into 1/2-inch thick pieces to absorb the dressing better.

Next, cook 12 ounces of bacon in a pot until it’s crispy, then remove it and set aside, leaving the grease in the pot for that rich flavor base. In the same pot, simmer the dressing by adding 1/3 cup apple cider vinegar, 1 to 3 tablespoons granulated sugar, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper into the bacon grease. Stir in 1 tablespoon of minced fresh garlic and cook it briefly until it’s lightly golden, which adds a wonderful aroma.

Now, gently toss the hot potato slices in this warm dressing to let the flavors soak in. Mix in the crispy bacon pieces and 1/2 cup chopped fresh parsley for a fresh finish. Serve the salad warm or hot, and remember to refrigerate leftovers within two hours they’ll keep well for up to five days.

Start by washing the potatoes thoroughly to remove any dirt. Cut them into even pieces and boil in salted water as described to achieve the ideal texture. This step is crucial for the salad’s overall quality.

After boiling, let the potatoes steam dry to prevent sogginess when you add the dressing later. It’s a simple trick that makes a big difference in the final dish.

Cook the bacon until crisp, reserving the grease for the dressing to boost flavor. Simmer the vinegar mixture in that grease, then add garlic for extra taste. This combination creates the tangy element that defines German potato salad.

Once mixed, toss everything together gently to keep the potatoes intact. It’s all about building layers of flavor in each blend.