Description
This comforting and tangy German potato salad is the perfect side dish for any meal. Ditching heavy mayonnaise for a bright, vinegar-based dressing, it features tender red or yellow potatoes tossed in a warm mixture of crispy beef bacon, sharp red onion, Dijon mustard, and a touch of maple syrup. Quick to prepare and naturally gluten-free, this dish balances rustic flavors with a modern, healthy twist, making it an excellent choice for a busy weeknight family dinner or an outdoor picnic gathering.
Ingredients
2 pounds small red or yellow potatoes, scrubbed and quartered
4 slices nitrate-free beef bacon, chopped
1 red onion, finely diced
1 tablespoon Dijon mustard
1/4 cup apple cider vinegar
2 tablespoons maple syrup
Salt and cracked black pepper to taste
2 tablespoons fresh parsley, chopped for garnish
Instructions
Place the quartered potatoes in a large pot and cover with salted water. Bring to a boil and cook for 10-12 minutes until fork-tender.
While potatoes boil, cook the beef bacon in a large skillet over medium heat until crispy.
Remove the bacon with a slotted spoon, leaving the rendered fat in the pan.
Add the diced red onion to the hot fat and sauté for 3-4 minutes until translucent.
Whisk the Dijon mustard, apple cider vinegar, and maple syrup into the skillet with the onions.
Drain the potatoes and immediately add them to the skillet with the warm dressing.
Toss gently to coat.
Top with the crispy beef bacon and fresh parsley before serving warm.
Notes
Ensure you are using waxy potatoes for the best texture; they hold their shape better than starchy varieties. This salad is best served warm so the potatoes can absorb the acidic dressing. Store leftovers in an airtight container in the refrigerator for up to 3 days.