German Potato Salad

My introduction to German potato salad came during a summer stay with a host family in Bavaria. Unlike the mayo-based version I knew, their warm potato salad was tangy with vinegar, smoky with bacon, and brightened with fresh herbs from their garden.

My host mother taught me to slice the potatoes while still warm so they’d better absorb the dressing, and to save some of the cooking water to mix with the vinegar – a trick that intensifies the potato flavor throughout the dish. This recipe honors her practical approach to cooking: simple ingredients, thoughtful technique, and not a drop of flavor wasted.

Ingredients:

• 2 pounds waxy potatoes (such as Yukon Gold or red potatoes)
• 6 slices thick-cut bacon, diced
• 1 medium onion, finely diced
• 1/4 cup white wine vinegar
• 1/4 cup potato cooking water
• 1 tablespoon whole grain mustard
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh chives, minced
• 2 tablespoons olive oil (optional)

Instructions:

1. Place whole, unpeeled potatoes in a large pot and cover with cold water
2. Add 1 teaspoon salt to the water and bring to a boil
3. Reduce heat and simmer until potatoes are just fork-tender, about 15-20 minutes
4. Reserve 1/4 cup of the potato cooking water, then drain potatoes
5. While potatoes are still hot (but cool enough to handle), peel and slice into 1/4-inch rounds
6. In a large skillet, cook bacon over medium heat until crisp
7. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan
8. Add diced onion to the bacon fat and cook until translucent
9. Whisk in vinegar, reserved potato water, mustard, sugar, salt, and pepper
10. Bring to a simmer for 1 minute, then remove from heat
11. Add sliced potatoes to the skillet, gently turning to coat with the dressing
12. Fold in bacon, parsley, and chives
13. If the salad seems dry, add olive oil
14. Taste and adjust seasonings if needed
15. Serve warm or at room temperature

Note: This salad is traditionally served warm, but it’s also delicious at room temperature, making it perfect for picnics and potlucks. The flavor actually improves after resting for 30 minutes, allowing the potatoes to fully absorb the dressing. For an authentic German variation, add 1 tablespoon of caraway seeds to the dressing or garnish with sliced radishes for color and crunch.