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This cozy dish from Germany makes Yukon gold potatoes shine by mixing them with loads of crispy bacon, sweet golden onions, and a punchy vinaigrette. Super easy to put together, it brings big flavor with no fuss—great for potlucks, parties, or whenever you want to jazz up dinner.
I once brought this to a summer barbecue and people scooped it up before the grill was even hot. Now it’s the first thing gone at our get-togethers.
Delicious Ingredients
- Yukon gold potatoes: These potatoes bring creamy goodness and a buttery bite. Just pick some that feel solid and don’t have any green stuff on the peel.
- Yellow onion: Sweet and rich, they help round out the flavors. Grab one with a papery skin that feels nice and hefty.
- Thick cut bacon: The main event here, giving you crispiness and a smoky punch. Look for bacon with some fat—it’ll add more depth.
- Beef stock: Makes everything meaty and full. A nice boxed stock does the trick, or go veggie if you want a lighter touch.
- White wine vinegar: Perks up everything with just the right zing. Use a type that smells fresh and isn’t sweet.
- Fresh parsley: Brings brightness and color—flat leaf is best if you can grab it.
- Salt and pepper: Finishing touches that lift every bite. Crack your own pepper and use a good pinch of sea salt if you have it.
Easy Step-by-Step Directions
- Finish and Serve:
- Scoop everything onto a serving dish or bowl. Throw the last bits of crunchy bacon over the top, sprinkle with extra parsley if you’ve got it. Tastes best fresh off the stove, but still great at room temp.
- Add the Dressing:
- Beef stock and white wine vinegar go in. Throw in most of the bacon, season everything, and toss in parsley. Stir gently so the potatoes suck up all that extra flavor and bacon gets everywhere.
- Sauté Potatoes and Onions:
- Crank the heat and toss your drained potatoes and those chopped onions in the pan with bacon fat. Stir as it cooks for 4–6 minutes, so onions get soft and the potatoes turn golden and grab bits from the pan.
- Cook the Bacon:
- Add bacon strips to a wide skillet, cook over medium-high until they’re crisped up and brown—should take about 4–6 minutes. Set the bacon to the side but keep all the tasty fat in the pan for the next step.
- Boil the Potatoes:
- Cut Yukon golds into thick rounds and throw into boiling salted water for roughly 4 minutes, so they’re just cooked—don’t let them fall apart. Drain and let them steam dry in a strainer for the crispiest finish.
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If you can, grab the good bacon for this. My uncle once said this dish took him straight back to his grandma’s kitchen in Germany. Every time I fix it, I remember those cozy moments at the table.
Smart Storage
Stash leftovers in a sealed container in your fridge and they’ll stay good for as long as four days. You can freeze portions, but some fresh flavor might fade. Let it rest overnight in the fridge so the taste just gets better.
Swap Suggestions
No Yukon golds handy? Red bliss or regular russets will work great too—texture will change a little, but it still rocks. Want a meatless dish? Use veggie stock and double up on onions in place of the bacon, then add more salt to taste.
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Ways to Serve
This potato salad loves hanging out with grilled sausage, hot schnitzel, or smoky pork chops. It’s also a winner at burger cookouts and is awesome next to crisp green salads.
Why It Matters
Southern German cooks make potato salad like this—vinegar takes the spotlight instead of mayo, lots of bacon and bold flavors. Folks eat it warm or cold, which helps explain why it’s a staple at big Bavarian get-togethers.
FAQs About the Recipe
- → Which potatoes work well for this dish?
Yukon golds are a top pick since they don't fall apart and come out creamy, but if you have red bliss or russets instead, go right ahead.
- → Is it okay to make this salad the day before?
You bet—put it together a day early and pop it in the fridge. Letting it sit makes those flavors blend even more.
- → Should this be served hot or cold?
It’s totally your call—enjoy it right off the stove, at room temp, or right from the fridge.
- → Can I swap out beef broth?
Of course. Grab some veggie broth if you want a lighter feel or need it to be vegetarian.
- → What should I serve with this?
This filling potato dish matches up great with grilled sausages, BBQ pork, schnitzel, or honestly any classic cookout food.
- → How do I warm up any leftovers?
Just toss them back in a pan over low, or hit it in the microwave until hot. Give it a stir so it heats evenly.