German Potato Salad is made from potatoes tossed with bacon and vinegar. The dressing can use apple cider or white vinegar based. Always use a waxy potato like red potatoes. You want the potato to stand up to being boiled, drained and tossed in the dressing.
While the prosciutto is definitely key to making this German Potato Salad delicious, the best part is the vinegar. You can use 1/2 cup in this recipe and the vinegar gives you that amazing tang that we’ve all come love in German Potato Salad.
Creamy potatoes, crunchy, salty prosciutto, and that perfect tang from the vinegar make this one of the best potato salads you will ever have. The nice thing about this salad is that it’s great for picnics or other outdoor events. It can be served hot, at room temperature, or cold.
- 6 cups diced red potatoes peel on
- 6 slices bacon
- 1 medium white onion diced
- 1/3 cup white vinegar
- 2-3 tablespoons white sugar
- 1 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tbsp whole grain mustard
- 1 tablespoon chopped fresh parsley
- Place the diced potatoes into a large pot and fill with enough water to cover the potatoes completely.
- Bring the water to a boil, and cook for about 10 minutes, or until the potatoes are easily pierced with a fork.
- You don’t want them to start falling apart when pierced, however.
- Drain the potatoes in a colander and set aside.
- Place the bacon and onions in a large skillet over medium-high heat. Fry until the onions are soft and translucent and the bacon is cooked.
- Whisk together the vinegar, sugar, salt, mustard, and pepper.
- Add the liquid to the skillet and bring to a boil. Add in the potatoes and parsley.
- Heat completely through.
- Spoon into a serving dish or bowl and serve.