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“Tired of cold potato salads? German potato salad is best served warm and offers a balance of big flavors from bacon and vinegar—when made correctly. Unlike a nonstick skillet, a traditional skillet will allow the bacon to form caramelized bits on the skillet bottom. This will result in a richer tasting dressing and a more flavorful salad.”

Ingredients Nutrition


  1. Place potatoes, 1 tablespoon salt, and water to cover in large saucepan or Dutch oven, bring to boil over high heat, then reduce heat to medium and simmer until potatoes are tender (thin-bladed paring knife can be slipped into and out of potatoes with little resistance), about 10 minutes. Reserve 1/2 cup potato cooking water, then drain potatoes; return potatoes to pot and cover to keep warm.
  2. While potatoes are cooking, fry bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, about 5 minutes. With slotted spoon, transfer bacon to paper towel-lined plate; pour off all but 1/4 cup bacon grease.
  3. Add onion to skillet and cook, stirring occasionally over medium heat until softened and beginning to brown, about 4 minutes.
  4. Stir in sugar until dissolved, about 30 seconds.
  5. Add vinegar and reserved potato cooking water; bring to simmer and cook until mixture is reduced to about 1 cup, about 3 minutes.
  6. Off heat, whisk in mustard and pepper.
  7. Add potatoes, parsley, and bacon to skillet and toss to combine; adjust seasoning with salt.
  8. Transfer to serving bowl and serve.

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