Classic German Potato Salad
This warm, tangy, and turkey bacon-kissed German potato salad recipe brings bold flavor and nostalgia to your table. With red potatoes, crispy turkey bacon, Dijon mustard, and fresh herbs, it’s a comforting side dish perfect for any meal.
Equipment
- large pot
- Skillet
- Slotted spoon
- Knife
- Cutting board
Ingredients
- 2 lbs Red potatoes (small or medium) scrubbed and halved
- 6 slices Thick-cut turkey bacon chopped
- 0.5 cup Shallots or yellow onion finely diced
- 0.25 cup White vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Sugar
- Salt & freshly ground pepper to taste
- 2 tablespoons Chopped parsley (optional)
Instructions
- Boil potatoes in a large pot until fork-tender, about 15–20 minutes. Drain and let cool slightly. Slice into thick rounds or chunks.
- In a deep skillet, cook turkey bacon over medium heat until crisp. Remove turkey bacon with a slotted spoon, keeping the rendered fat in the pan.
- In the same skillet, sauté shallots in turkey bacon fat until translucent, about 2 minutes.
- Add vinegar, mustard, and sugar. Stir and simmer for 2–3 minutes to blend flavors.
- Return potatoes and turkey bacon to the skillet. Toss gently to coat everything in the dressing.
- Season with salt, pepper, and parsley. Serve warm or at room temperature.
Notes
Make ahead by refrigerating for up to 3 days. Reheat gently in a skillet. For a vegetarian version, use smoked tempeh or mushrooms instead of turkey bacon.