German Potato Salad

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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3 pounds Yukon gold potatoes, skin on, chopped into 1/2- to 3/4-inch pieces

Kosher salt 

8 ounces thick-cut bacon, or more if you're really feeling bacony 

2 large shallots, finely chopped 

1 cup low-sodium chicken stock 

1/2 cup white vinegar (or apple cider vinegar) 

2 tablespoons pickle brine 

2 tablespoons grainy mustard 

1 1/2 tablespoons sugar 

8 scallions, finely chopped 

1/2 bunch fresh parsley, finely chopped 

Freshly ground black pepper 


  1. Add the potatoes and 1 tablespoon salt to a large pot and cover with water. Bring to a boil and simmer until the potatoes are tender, about 10 minutes. Drain and set aside.
  2. Put a large skillet over medium-high heat. Add the bacon and cook until crisp, 8 to 10 minutes. Transfer to a paper towel and leave the bacon fat in the skillet (it should be a nice thin even layer; pour some off if it's more than that).
  3. Add the shallots to the skillet and cook until soft, 5 to 7 minutes. Add the stock, vinegar, pickle brine, mustard and sugar and cook, whisking, until reduced by about a third and slightly thickened, about 7 minutes.
  4. Fold in the potatoes to coat evenly. Chop the bacon and add to the potatoes. Add the scallions, parsley, a bunch of black pepper and salt to taste. Serve warm or at room temperature.
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