1-Getting started with German Potato Salad: begins with prepping your potatoes just right. Wash 2 pounds of red potatoes thoroughly and cut larger ones into halves for even cooking. Place them in a pot, cover with cold water, add 1 teaspoon salt, bring to a boil, and simmer for 15 to 20 minutes until tender, then drain and let them steam dry in the hot pot with the lid off. This step ensures even cooking and helps the potatoes absorb the dressing better, as starting in cold water prevents the outsides from getting mushy.

2-Next, cook the bacon: to build the flavorful base. Cut 12 ounces of bacon into 1-inch pieces and cook in a large pot over medium heat until crispy, which takes about 6 to 8 minutes. Remove the bacon with a slotted spoon, leaving the grease in the pot for the dressing. While the potatoes cook, you can slice the hot potatoes into 1/2-inch thick pieces once they’re done.

3-Now, it’s time to make the dressing: Off the heat, slowly add 1/3 cup apple cider vinegar, 1 to 3 tablespoons granulated sugar, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and freshly ground black pepper to taste into the bacon grease to avoid excessive bubbling. For tips on handling bacon, check out expert bacon techniques. Return the pot to the burner, bring it to a simmer, and stir for a few minutes to blend the flavors.

4-Stir in 1 tablespoon minced fresh garlic and cook for 30 seconds to 1 minute until it’s lightly golden, adding a nice aroma. Finally, remove the pot from the heat and gently fold in the sliced potatoes, cooked bacon, and 1/2 cup chopped fresh parsley, being careful not to break the potatoes. Transfer to a serving dish and serve it warm or hot for the best taste.

5-This process, from prep to plate, takes about 50 minutes total, with 20 minutes for prep and 30 for cooking. Remember to stir gently to keep the potato pieces intact and add parsley just before serving for maximum freshness, as outlined in helpful tips. For a creamy twist, you could fold in a bit of yogurt, but the classic version shines with its tangy profile.