German Potato Salad: A Flavorful Twist on a Classic American Side
This hearty German-style potato salad features tender red potatoes, tangy mustard-vinegar dressing, and crispy plant-based bacon for a smoky crunch. Balanced with sweetness and acidity, it’s a vibrant, refreshing side perfect for warm meals or summer gatherings.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55
- Yield: 8 servings
- Category: Salads
- Method: Stovetop/Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 pounds red potatoes, skin on
1/4 cup chicken or vegetable broth
3 tablespoons vinegar (white wine or cider)
1/2 cup finely chopped red onion
1/4 cup apple cider vinegar
2 tablespoons olive oil
2 tablespoons yellow mustard
2 tablespoons brown sugar
1 teaspoon ground paprika
1 cup plant-based bacon (or turkey bacon), chopped
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Instructions
Preheat oven to 350°F (180°C)
Wash and cut potatoes into 1-inch cubes
Boil in salted water until tender (about 15 minutes), drain, and let cool
In a bowl, whisk broth, vinegar, mustard, brown sugar, paprika, and salt/pepper
Heat oil in a skillet, add chopped plant-based bacon, and cook until crispy (5 minutes)
Combine cooked potatoes, dressing, caramelized onions, and crispy bacon in a large bowl
Toss until fully coated, then refrigerate for 30 minutes before serving
Sprinkle with fresh parsley before serving
Notes
Use vegetable broth for a vegetarian version
Substitute sweet potatoes for a richer flavor
Add grated apple for extra sweetness and texture
Stores in an airtight container for 3-4 days