German Potato Salad
I’ve been making this German Potato Salad since the 1990s. It’s been a family favorite. It’s very light, but has plenty of flavor. It goes very well with Wiener Schnitzel or Pork Schnitzel. We serve this German Potato Salad hot.
For this recipe, you will need:
Bacon
Potatoes
Low-sodium chicken broth
Canola Oil or a light flavored cooking oil
Red Wine Vinegar
Rice Wine Vinegar
Small Red Onion
Dried, crushed parsley
Pinch of Sugar
Kosher Salt & Freshly Ground Black Pepper
Fresh Chives, Cut
To make the German Potato Salad:
In a medium skillet, cook your bacon until crisp. Drain, reserving the bacon grease. Set aside.
Boil the potatoes with the skins on. Once finished cooking, remove from the water. Slice thin when cool to the touch and place in a large bowl.
Heat the chicken broth, 2 teaspoons of bacon grease, light tasting oil, red wine vinegar, white wine vinegar, pinch of sugar in a small pot. Add the diced red onion and parsley. Simmer until the onions are soft.
Note: If your bacon has cooled off too much, add to the pot to heat the bacon. This dish is served hot. Pour over the potatoes.
Add the kosher salt and freshly ground black pepper to taste. Mix thoroughly but gently.
Top with fresh cut chives. Ready to serve.
PHOTO NOTE: There is extra juice in the bowl in the photo because I only had 3 potatoes. With 6 potatoes, the juice will be soaked up.
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German Potato Salad
An easy German Potato Salad recipe that is light with plenty of flavor.
Ingredients
- 1/2 pound bacon
- 6 medium potatoes
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon light flavored cooking oil (canola)
- 3 tablespoons red wine vinegar
- 2 tablespoons rice wine vinegar
- 1 small red onion, diced
- 1/8 teaspoon dried crushed parsley
- pinch of sugar
- kosher salt & freshly ground black pepper to taste
- Fresh chives, cut
Directions
- Step 1 In a medium skillet, cook your bacon until crisp. Drain, reserving the bacon grease. Set aside.
- Step 2 Boil the potatoes with the skins on. Once finished cooking, remove from the water. Slice thin when cool to the touch and place in a large bowl.
- Step 3 Heat the chicken broth, 2 teaspoons of bacon grease, canola oil, red wine vinegar, rice wine vinegar, and a pinch of sugar in a small pot. Add the diced red onion and parsley. Simmer until the onions are soft.
Note: If your bacon has cooled off too much, add to the pot to heat the bacon. This dish is served hot. - Step 4 Pour the hot mixture over the potatoes.
- Step 5 Mix thoroughly but gently.
- Step 6 Add kosher salt and freshly ground black pepper to taste.
- Step 7 Top with fresh cut chives. Ready to serve.
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