Ingredients

Scale

2 lbs baby red or Yukon gold potatoes

6 slices bacon, chopped

1 small yellow onion, finely diced

2 cloves garlic, minced

1/3 cup apple cider vinegar

2 Tbsp granulated sugar

1 Tbsp Dijon or German mustard

1/2 cup chicken broth

Salt and black pepper, to taste

2 Tbsp chopped fresh parsley (optional)

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Instructions

Cook the Potatoes:
Place potatoes in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender (15–18 minutes). Drain and let cool slightly, then slice.

Cook the Bacon:
In a large skillet over medium heat, cook bacon until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pan.

Sauté Onion & Garlic:
Add onion to the skillet and cook until softened, about 4–5 minutes. Stir in garlic and cook 30 seconds.

Make the Dressing:
Whisk vinegar, sugar, mustard, and chicken broth into the skillet. Simmer 2–3 minutes until slightly reduced.

Combine:
Gently fold sliced potatoes and bacon into the warm dressing. Season with salt and pepper.

Finish & Serve:
Garnish with parsley and serve warm.

Notes

Cooking Tips

Slice potatoes while still warm so they absorb more flavor
Don’t over-stir—gentle folding keeps potatoes intact
Adjust vinegar and sugar to taste for more tang or sweetness

Variations

Southern German Style: Add a splash of white wine vinegar and caraway seeds
No Bacon: Use butter or olive oil and add smoked paprika for depth
Extra Creamy (Hybrid): Stir in 1–2 Tbsp sour cream at the end
Herby Twist: Add fresh dill or chives

Author: Emma
Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: 1 serving
Calories: 240
Sodium: 420mg
Fat: 11g
Carbohydrates: 30g
Fiber: 3g
Protein: 6g