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German Potato Salad with Bacon and Vinegar Dressing (Kartoffelsalat)

German potato salad with bacon and a tangy vinegar dressing—boiled Yukon gold potatoes are tossed warm with a simple simmered broth mixture. Crispy bacon and onion add rich, savory flavor for classic kartoffelsalat-style texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: German
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes
Bacon
  • 8 bacon slices Use sliced bacon for even crisping.
Aromatics
  • 1 onion Dice for quick sautéing.
Dressing
  • 0.75 cup chicken broth
  • 0.33 cup white vinegar
  • 2 tbsp sugar
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 0.5 tsp black pepper
Herb
  • 0.25 cup fresh parsley Chopped, for serving.

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Boil potatoes
  1. Bring a large pot of water to a boil and add the potato slices, cooking until tender, about 15 to 20 minutes. Look for the slices to offer no resistance when pierced with a fork.
  2. Drain the potatoes well and set aside. You should see steam rising briefly as they dry, helping the dressing cling better.
Make bacon drippings and sauté onion
  1. Cook the bacon in a skillet over medium heat until crispy, about 6 to 10 minutes, then reserve the drippings in the pan. The bacon should look golden-brown and release crisped edges.
  2. Sauté the diced onion in the reserved bacon drippings over medium heat until soft, about 5 minutes. The pieces should turn translucent and smell fragrant.
Simmer tangy vinegar dressing
  1. Add the chicken broth, white vinegar, sugar, Dijon mustard, salt, and black pepper to the skillet, then simmer over medium heat for 5 to 8 minutes. The liquid should look glossy and slightly reduced around the onions.
Combine and serve warm
  1. Crumble the crispy bacon and add it to the drained potatoes. The bacon should be evenly distributed throughout the slices.
  2. Pour the hot dressing over the potatoes and bacon, then toss gently to coat. The potatoes should glisten with a thin, warm sauce instead of pooling.
  3. Add the chopped fresh parsley and toss once more, then serve immediately while warm. The salad should look bright speckled with green and feel warm throughout.

Notes

Pro tip: keep the dressing hot and toss immediately after simmering so the potatoes absorb flavor without cooling off. Refrigerate in an airtight container up to 3 days; rewarm gently in a skillet with a splash of broth. Freezing isn’t recommended for best potato texture. Dietary swap: use turkey bacon to reduce saturated fat while keeping a similar bacon-dressing profile.