Step 1: Cook the Potatoes

Start by scrubbing the potatoes clean. Leave the skins on for texture and flavor, as they will help the potatoes hold their shape during cooking. Cut them into bite-sized pieces (about 1-inch chunks). Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water to season the potatoes as they cook.

Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for about 10-12 minutes, or until they’re fork-tender but not falling apart. Once cooked, drain the potatoes and set them aside to cool slightly while you prepare the dressing.

Step 2: Crisp the Bacon

In a large skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Once cooked, remove the bacon from the skillet and set it on a paper towel to drain excess grease. When cooled, crumble the bacon into small pieces and set aside.

Reserve a small amount of the bacon drippings in the skillet—about 1 tablespoon. You’ll use this to sauté the onions in the next step, which will add a wonderful depth of flavor.

Step 3: Make the Dressing

In the same skillet, add the finely chopped onion to the bacon drippings. Sauté the onions over medium heat for about 3-4 minutes, or until they’re soft and translucent.

In a separate bowl, whisk together the chicken broth, apple cider vinegar, Dijon mustard, sugar, olive oil, salt, and black pepper until well combined. Pour this mixture over the sautéed onions in the skillet and stir to combine. Bring the mixture to a simmer over medium heat and cook for an additional 3-4 minutes, allowing the flavors to meld together. The dressing should thicken slightly as it simmers.

Step 4: Combine the Salad

Once the potatoes have cooled slightly and the dressing is ready, combine them in a large bowl. Gently toss the warm potatoes with the onion and dressing mixture. It’s important to add the dressing while the potatoes are still warm, as this allows the potatoes to absorb the flavors better.

Add the crumbled bacon and chopped parsley to the bowl and stir gently to combine. Taste the salad and adjust the seasoning with more salt or pepper if necessary.

Step 5: Serve Warm or at Room Temperature

German potato salad is traditionally served warm or at room temperature. You can serve it immediately or let it sit for 10-15 minutes to allow the flavors to further meld. Garnish with additional parsley or chives for a pop of color and freshness.