Description
A warm, tangy, and bacon-laden German potato salad dressed in a mustard vinaigrette. This budget-friendly recipe uses simple ingredients like Yukon Gold potatoes, apple cider vinegar, and whole grain mustard for a comforting meal that costs less than $2 per serving.
Ingredients
- 1 medium Yukon Gold or Red potato (about 1 lb / 450g), cut into 1-inch cubes
- 4–5 slices bacon (about 100g), chopped
- 1 small yellow onion, finely diced (about 100g)
- 3 tablespoons apple cider vinegar
- 2 tablespoons whole grain mustard (or Dijon)
- 1/4 cup chicken broth (low-sodium)
- 1 tablespoon vegetable oil or reserved bacon fat
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 1/2 teaspoon salt (adjust to taste)
- Black pepper to taste
- 2 tablespoons chopped chives or green onions (optional, for garnish)
Instructions
- Wash potatoes and cut into uniform 1-inch cubes. Place in a medium saucepan, cover with cold water by an inch, and add a pinch of salt.
- Bring to a boil, then reduce to a simmer. Cook for 12-15 minutes until fork-tender but not mushy. Drain in a colander and let steam dry for a minute. Do not rinse with cold water.
- While potatoes boil, chop bacon into bite-sized pieces. Fry in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon, leaving the rendered fat in the pan.
- In the same skillet with bacon fat, sauté diced onion over medium-low heat for 3-4 minutes until soft and translucent.
- Reduce heat to low. Whisk together apple cider vinegar, mustard, sugar, thyme, salt, and pepper in a small bowl. Pour into the skillet with onions and bacon fat. Simmer for 1 minute, stirring constantly, until sugar dissolves and mixture bubbles gently.
- Transfer warm potatoes to the skillet. Gently toss to coat with the vinaigrette. Sprinkle crispy bacon back in.
- Let the salad sit for 5 minutes to allow flavors to meld and potatoes to absorb the dressing.
- Serve immediately while warm, topped with fresh chives or green onions if desired.
Notes
Do not rinse boiled potatoes with cold water; they need to be warm to absorb the dressing. Use the rendered bacon fat for the vinaigrette for best flavor. This salad is best served warm but can be stored in the refrigerator for up to 3 days. It does not freeze well as potatoes become grainy. For a vegetarian version, skip bacon and use butter or oil, adding mushrooms for texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: German
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 32
- Fiber: 3
- Protein: 8
Keywords: German potato salad, Oktoberfest, budget meal, single serving, warm potato salad, bacon, mustard vinaigrette, comfort food, cheap dinner