German Potato Salad Recipe

Place the whole, unpeeled and scrubbed potatoes in a large saucepan. Cover them with about 2 inches of water. Bring the water to a boil over high heat. Once boiling, reduce the heat to maintain a gentle boil and cook for 15 to 25 minutes, depending on the size of the potatoes. They are done when easily pierced with a fork. Drain the potatoes and set them aside uncovered to cool for about 30 minutes. Do not overcook, as overly soft potatoes will become mushy and fall apart when mixed.

Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the chopped Turkey Bacon and sauté for about 8 to 10 minutes, stirring occasionally, until browned and crisp. Use a slotted spoon to remove the Turkey Bacon and transfer it to a plate. Reserve 3 to 4 tablespoons of the rendered fat in the pan for flavoring the dressing.

Add the diced red onion to the hot fat in the skillet. Cook over medium heat for 3 to 4 minutes, stirring frequently, until the onion softens and becomes translucent. Add the minced garlic and sauté for an additional 30 seconds, stirring constantly to prevent burning.

To the skillet with the onions and garlic, add the apple cider vinegar, 1/4 cup chicken stock (or vegetable stock or water), mustard, and 1 tablespoon of sugar or honey. Stir well to combine. Taste and adjust sweetness if needed to balance the vinegar. Season with salt and freshly ground black pepper. Continue cooking and stirring for about 2 minutes, allowing the mixture to reduce slightly and blend together.

While the potatoes are still slightly warm, cut them into bite-size chunks. You may peel the potatoes if desired, but leaving the skins on helps them hold their shape and adds texture.

Place the warm, cut potatoes into a large mixing bowl. Pour the warm dressing evenly over the potatoes. Add the cooked Turkey Bacon, chopped dill, and chopped parsley. Gently toss everything together until the potatoes are evenly coated with dressing and ingredients are well distributed. Be careful not to overmix to avoid breaking the potatoes.

Garnish with additional chopped parsley or dill if desired. Serve the German Potato Salad warm or allow it to cool to room temperature before serving.