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Ina Garten German Potato Salad

Ina Garten German Potato Salad
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German potato salad is traditionally served warm and dressed with vinegar, mustard, and onions. This version builds flavor by cooking bacon first, then using its drippings to create a sharp, well-rounded dressing. Warm potatoes absorb the dressing easily, giving the salad depth without excess richness.

Ingredients

Scale

  • 2½ pounds waxy potatoes (such as Yukon Gold or red potatoes)

  • 6 slices bacon, chopped

  • 1 medium yellow onion, finely chopped

  • ⅓ cup apple cider vinegar

  • 2 tablespoons Dijon mustard

  • 1 tablespoon granulated sugar

  • ¾ teaspoon salt (adjust to taste)

  • ½ teaspoon black pepper

  • ¼ cup fresh parsley, finely chopped

Instructions

  • Cook the potatoes – Boil whole potatoes in salted water until fork-tender, then drain and slice while warm

  • Render the bacon – Cook chopped bacon in a skillet until crisp, then remove and set aside

  • Soften the onion – Sauté onion in the bacon drippings until translucent

  • Build the dressing – Stir in vinegar, Dijon mustard, sugar, salt, and pepper

  • Combine gently – Add warm sliced potatoes to the skillet and toss carefully

  • Finish the salad – Fold in bacon and parsley

  • Serve warm – Best enjoyed shortly after mixing

Find it online: https://inagartendishes.com/ina-garten-german-potato-salad/