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Old-Fashioned German Potato Salad

Old-fashioned German potato salad with bacon-onion drippings and a tangy vinegar dressing. Boiled russet potatoes get coated with a warm, thickened broth-vinegar sauce for a classic, tender 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb russet potatoes Peeled and sliced
Bacon & onions
  • 8 bacon slices Cook until crispy; reserve drippings
  • 1 large onion Diced
Dressing
  • 0.75 cup beef broth
  • 0.33 cup white vinegar
  • 2 tbsp sugar
  • 1 tbsp flour
  • 1 tsp salt
  • 0.5 tsp pepper
Garnish
  • 0.25 cup fresh parsley Chopped

Equipment

  • 1 Dutch oven

Method
 

Boil the potatoes
  1. Bring water to a boil in a Dutch oven, then boil the sliced russet potatoes for 15 to 20 minutes, until tender. Visual cue: the potatoes should offer almost no resistance when pierced.
  2. Drain the potatoes well after boiling. Visual cue: shake the strainer gently so steam dries off excess water.
Cook bacon and build the dressing
  1. Cook the bacon in the Dutch oven over medium heat for 8 to 10 minutes, until crispy, and reserve the drippings. Visual cue: bacon is browned and the fat looks glossy but not smoky.
  2. Sauté the diced onion in the reserved bacon drippings for 5 to 7 minutes, stirring occasionally, until softened. Visual cue: onions turn translucent and smell sweet.
  3. Sprinkle the flour over the onions and stir for 1 to 2 minutes. Visual cue: the mixture thickens slightly and looks pasty.
  4. Add the beef broth, white vinegar, sugar, salt, and pepper, then simmer for 5 to 8 minutes until thickened. Visual cue: the dressing coats the back of a spoon.
Combine and serve warm
  1. Crumble the crispy bacon and stir it into the drained potatoes. Visual cue: bacon bits distribute throughout the potatoes.
  2. Pour the hot dressing over the potatoes and bacon, then toss gently to coat. Visual cue: the potatoes look glossy and evenly stained with a tan, thick sauce.
  3. Garnish with chopped fresh parsley and serve warm. Visual cue: parsley flecks are visible on top and the bowl looks steaming.

Notes

Pro tip: keep the dressing hot and toss immediately so the potatoes absorb the vinegar sauce for that classic warm texture. Store in the refrigerator up to 3 days; rewarm gently on the stovetop with a splash of broth if needed. Freezing isn’t recommended because the vinegar dressing can separate. For a lighter option, use turkey bacon and reduced-sodium beef broth.