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Lighter German Potato Salad with Bacon and Vinegar

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A tangy, warm potato salad with crispy bacon and a light vinegar-based dressing. It’s a healthier twist on the classic, perfect for cookouts and picnics.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes (about 6–7 medium, scrubbed but not peeled)
  • 6 slices thick-cut bacon (about 6 ounces)
  • 1 medium yellow onion (about 1 cup, finely diced)
  • 1/3 cup apple cider vinegar
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt (plus more for potato water)
  • 1/2 teaspoon black pepper (freshly ground)
  • 2 tablespoons fresh chives or parsley (chopped, for garnish)

Instructions

  1. Boil the potatoes: Place 2 pounds of scrubbed Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Add a generous tablespoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, until a paring knife slides into the center with a little resistance. Drain and let cool slightly.
  2. Cook the bacon: While potatoes boil, place 6 slices of thick-cut bacon in a cold large skillet. Turn heat to medium and cook, flipping occasionally, for 8-10 minutes until crispy. Transfer to a paper towel-lined plate to drain. Reserve 2 tablespoons of bacon fat. Crumble bacon into bite-sized pieces.
  3. Start the dressing base: Pour off all but 2 tablespoons of bacon fat from the skillet, leaving browned bits. Add 1 tablespoon olive oil and the finely diced yellow onion. Sauté over medium heat for 3-4 minutes until soft and translucent.
  4. Build the dressing: Pour in 1/3 cup apple cider vinegar and 1/2 cup low-sodium chicken broth. Add 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir, scraping up browned bits. Bring to a simmer and cook for 2-3 minutes until slightly reduced and sugar dissolves. Taste and adjust.
  5. Slice the warm potatoes: Once potatoes are cool enough to handle but still warm (about 5 minutes), slice into 1/4-inch thick rounds. Work while warm for best absorption.
  6. Combine and dress: Place warm sliced potatoes in a large mixing bowl. Pour hot vinegar dressing over the top and add about two-thirds of the crumbled bacon. Gently toss to coat. Let sit for 5-10 minutes to absorb flavors.
  7. Finish and serve: Taste and adjust seasoning. Transfer to a serving bowl, top with remaining bacon and chopped chives or parsley. Serve warm or at room temperature.

Notes

Don’t overcook the potatoes; they should be tender but hold their shape. Work with warm potatoes for best dressing absorption. Reserve some bacon for garnish. Let the salad rest 5-10 minutes before serving. For a vegetarian version, omit bacon and use 2 tablespoons olive oil or butter plus 1/2 teaspoon smoked paprika. Store leftovers in the fridge for up to 4 days; refresh with a splash of vinegar and broth.

Nutrition

Keywords: German potato salad, lighter potato salad, bacon vinegar potato salad, warm potato salad, healthy potato salad

Find it online: https://bakebelle.com/lighter-german-potato-salad-with-bacon-and-vinegar/