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German Potato Salad

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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 6 servings
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2 pounds Yukon gold potatoes, sliced 1/2-inch thick

4 ounces bacon, chopped 

Kosher Salt 

1 yellow onion, chopped 

2 1/2 cups low-sodium chicken stock 

1/4 cup white wine vinegar 

2 tablespoon grainy mustard 

1 bunch chives, chopped 


  1. Place the sliced potatoes in a pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook until fork tender, 8 to 10 minutes. Drain the potatoes. Let cool slightly, then transfer the potatoes to a large bowl.
  2. While the potatoes are cooking, place the bacon and some salt in a large saute pan. Cook over medium-low heat until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon and add it to the bowl with the potatoes. Add the onions and a pinch of salt to the hot pan and cook until softened and translucent, about 5 minutes. Add the chicken stock, vinegar, mustard and chives and bring to a boil. Pour the dressing over the potatoes and toss to coat.
  3. Serve warm or at room temperature.