German Potato Salad with Bacon, Shallots, and Fresh Herbs Recipe
This German Potato Salad recipe features tender baby gold potatoes tossed in a savory, tangy bacon dressing enriched with caramelized onions, white vinegar, and Dijon mustard. Enhanced with fresh herbs like parsley, chives, and dill, it offers a warm and comforting side dish that’s perfect for family meals or gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: German
Ingredients
Potatoes
- 2 ½ lbs. baby gold potatoes (washed and unpeeled)
Bacon and Sauce
- 6-7 slices thick-cut bacon (drippings reserved)
- 1 small yellow onion (diced)
- 1 small shallot (minced)
- Salt and pepper, to taste
- ½ cup chicken broth
- ¼ cup white vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon cold butter
Herbs and Garnish
- 2 tablespoons fresh parsley (roughly chopped)
- Chives, for garnish
- Dill, for garnish
Instructions
- Prepare Ingredients: Measure out all ingredients while the bacon is cooking to streamline the process.
- Cook Bacon: Cut the bacon in half and arrange evenly in a large, high-walled skillet. Cook slowly over medium-low heat, flipping occasionally and tilting the skillet to spoon out drippings. Once crispy, remove bacon to a paper towel-lined plate to drain and roughly chop once cooled. Reserve 1 heaping tablespoon of bacon drippings in the skillet.
- Boil Potatoes: Add the potatoes to a large pot, cover with 2 inches of water, and bring gradually to a gentle boil. Add 1 heaping tablespoon kosher salt once boiling, and cook potatoes until just fork tender, about 12-15 minutes. Drain potatoes well, spread out on a cutting board, cut in half, and season evenly with salt and pepper.
- Caramelize Onions: Using the same skillet with reserved bacon drippings, sauté diced onions over medium heat for 20-25 minutes, stirring regularly, until caramelized, adding deep flavor to the sauce.
- Add Shallots and Liquids: Stir in minced shallots and cook for 1-2 minutes. Add chicken broth, white vinegar, Dijon mustard, and honey, stirring well to combine. Bring mixture to a boil, then reduce heat to low. Stir in half of the chopped bacon and partially cover the skillet.
- Finish Sauce: Remove the skillet from heat and swirl in cold butter until melted. Stir in chopped fresh parsley.
- Toss Potatoes: Add the warm potatoes to the sauce and gently stir with a silicone spatula to coat evenly.
- Serve: Transfer the potato salad to a serving bowl and top with the remaining bacon pieces, chopped chives, and dill. Serve warm for best flavor.
Notes
- Use baby gold potatoes unpeeled for texture and flavor balance.
- Slow cooking the bacon and caramelizing the onions are key to developing the signature deep flavors of this salad.
- Adjust vinegar and honey to taste if you prefer it more tangy or sweeter.
- This salad is best served warm but can also be enjoyed at room temperature.
