It is widely believed that German potato salad originated in Germany and later spread throughout Europe and the European colonies. Unlike the creamy, mayo-based potato salad we are familiar with here in the US, this German potato salad (or kartoffelsalat in German) is made by combining boiled potatoes with bacon and bacon grease, onions, and a zesty vinaigrette. Most often served warm, enjoy this humble potato recipe as a side dish with your favorite chicken, pork chops, or steak, or share it with friends at your next picnic or potluck.
Cook the potatoes and bacon. Peel and chop the potatoes: Gently peel each potato using your fingers or a paring knife. You may also leave the skin on, that’s perfectly fine too. Chop the potatoes into small, equal-sized cubes or slices (the shape is entirely up to you!)
Sauté the onions and prepare the vinegar dressing: Return your skillet with the bacon grease back to medium-high heat. Add the diced onion and cook until softened. Stir in the minced garlic and cook until fragrant. Meanwhile, whisk together the apple cider vinegar, white vinegar, water, coarse brown mustard, and granulated sugar.
Combine: Add the bacon and the vinegar mixture to the sautéed onions. Mix until just heated before adding the potatoes and parsley. Mix thoroughly, though gently, to combine.
Leftovers, when stored properly in the refrigerator, last for approximately 4 days. The potatoes will absorb all of the vinaigrette so consider making a little extra if your potatoes seem dry.