German Potato Salad

Made with creamy red or yellow potatoes, richly flavorful bacon, parsley that's brimming with freshness, vibrant red onions and a simple, yet perfectly tasty dressing.

📝 Ingredients

• 2 lbs red potatoes (or Yukon gold potatoes (each about the same size for even cooking))
• 6 slices bacon, (chopped)
• 2 cups chopped red onion
• 2 tsp minced garlic
• 1/2 cup chicken broth
• 1/4 cup apple cider vinegar
• 1 Tbsp dijon mustard
• 2 tsp granulated sugar
• Salt and pepper to taste
• 1/2 cup chopped fresh parsley
• 2 Tbsp olive oil

👨‍🍳 Instructions

1. 1Place red potatoes on a steamer basket* set in a pot with about 1 1/2-inches of water. Bring water to a simmer over medium-high heat.
2. 2Cover pot with a snug lid and let steam until potatoes are tender, about 20 - 25 minutes (test for doneness by piercing potatoes through center with a knife, it should glide through). Set aside to cool just until warm enough to cut into chunks.
3. 3While potatoes are steaming, cook bacon in a 12-inch non-stick skillet over medium-high heat until crisp (about 6 - 7 minutes). Remove bacon, set aside and leave drippings in skillet.
4. 4Add onions to skillet with drippings and cook 5 minutes. Add garlic and cook 30 seconds longer.
5. 5Pour in chicken broth, vinegar, dijon mustard and sugar. Bring to liquid to a simmer and let reduce by about half for a minute or two.
6. 6Add chopped potatoes, bacon and olive oil and toss. Season mixture with salt and pepper to taste.
7. 7Remove from heat, toss in parsley. Serve warm (or see notes to serve chilled). If mixture seems to be just slightly dry you can either toss in a little more olive oil or chicken broth.