Pantry Droppin’ German Potato Salad

• 5 lbs russet potatoes, peeled, washed, and cubed
• 1 lb bacon, cut into small strips
• 1 large white onion, diced
• 2–3 cloves garlic, finely minced
• 1 cup apple cider vinegar
• 1/2 cup white vinegar
• 3/4 cup water
• 3 tablespoons sugar
• 1 tablespoon kosher salt
• 1/2 teaspoon caraway seeds
• 1/4 teaspoon ground coriander
• Fresh ground black pepper, to taste

Steps

1. 1 Peel, wash, and cube the potatoes into even pieces. Place them in a large pot, cover with cold water, and bring to a boil.
2. 2 Boil the potatoes until about 90% cooked — tender on the outside but still firm in the center. Drain and set aside.
3. 3 Place the chopped bacon in a cold, high-sided pan. Turn the heat to medium-high and cook until most of the fat has rendered and the bacon begins to crisp.
4. 4 Add the diced onion to the bacon and cook until translucent and softened, about 5–7 minutes.
5. 5 Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
6. 6 Reduce heat to medium. Add the apple cider vinegar, white vinegar, water, sugar, salt, caraway seeds, coriander, and a generous amount of black pepper. Stir constantly to help dissolve the sugar.
7. 7 Bring the mixture to a gentle simmer — do not boil hard — and let it reduce slightly until it thickens into a glossy dressing.
8. 8 Add the cooked potatoes directly into the pan. Fold gently with a spatula, coating every piece in the warm bacon-vinegar dressing.
9. 9 Simmer on low for 3–5 minutes to allow the potatoes to absorb the flavors. Adjust seasoning to taste.
10. 10 Serve warm with additional black pepper and fresh herbs if desired.

Equipment

• Large pot
• High-sided skillet or sauté pan
• Knife
• Cutting board
• Spatula

Variations

• Add a teaspoon of mustard to the dressing for a sharper, more Bavarian finish.
• Use red potatoes for a firmer, less creamy texture.
• Add fresh chives or parsley at the end for a pop of color.

Substitutions

• White onion may be replaced with red onion for a sweeter profile.
• Use smoked bacon for deeper flavor.
• Swap caraway for celery seed if desired.

Pairings

• Bratwurst, beer-braised sausages, schnitzel, roasted pork shoulder, or warm pretzels.

Nutrition

Tips

• Do not boil the dressing after adding sugar — high heat will scorch it and turn it bitter.
• Russets give a more tender, creamy result; Yukon Golds hold shape better but absorb less dressing.
• Cut potatoes uniformly for even cooking.
• Letting the potatoes absorb the dressing while warm is key for flavor.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Not recommended — potatoes become mealy when frozen.

Serving Suggestions

• Serve alongside bratwurst, schnitzel, or roasted chicken.
• Top with extra crispy bacon pieces for crunch.

FAQ