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Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Yield: 4 Servings

Simple, easy, and delicious! These three words best describe this Geman Potato Salad. In less than an hour, you will have the best salad ever! Try this recipe now and prepare to fall in love! Have a beautiful day, friends. Enjoy!


1 1/2 pound small red potatoes

4 slices bacon

1/4 cup apple cider vinegar

1 1/2 tablespoons sugar

2 tablespoons water

3 tablespoons olive oil

1 teaspoon Dijon mustard

1 medium sweet onion chopped

2 tablespoons fresh parsley chopped

salt & pepper to taste


Place a large pot with water on the stove and turn the heat to high.


Add the potatoes and allow the water to boil. Cook for about 15 minutes or until fork-tender.

Drain and rinse with cold water.

Slice the potatoes into large pieces.

Arrange the bacon slices onto a cookie sheet.

Place it inside the oven and bake for about 7 minutes at 190 degrees C or 375 degrees F.

Flip the bacon and cook the other side for 7 more minutes.

Remove from the oven and transfer the bacon onto a plate lined with paper towels to drain any excess grease.

Add sugar, vinegar, water, Dijon mustard, and olive oil into a mixing bowl. Whisk until well mixed.

Place a large skillet on the stove and turn the heat to medium.

Add 2 tbsp of the bacon grease and allow it to become hot.

Add the onion and saute until translucent.

Add the potato slices and cook for 5 minutes or until the edges turn brown.

Add more bacon grease if needed.

Add the vinegar mixture gradually and whisk every addition until well mixed.

Add the bacon slices and parsley. Stir until well combined.

Serve immediately. Enjoy!


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