German-Style Potato Salad


5 lb. Yukon Gold potatoes, peeled, and chopped into bite-size chunks

½ lb bacon, cut into small pieces

1 white onion, diced

3 ½ Tbsp. flour

2 cups chicken stock

2/3 cup apple cider vinegar

1 tsp sugar

1 Tbsp dill weed

Salt and pepper to taste

¼ cup fresh parsley, chopped

¼ cup vegetable oil

1 bunch green onions, thinly sliced


Fill a pot with cold water and cut potatoes, bring to a boil on the stovetop.  Cook potatoes until “al dente”, about 15 minutes.  Drain and set aside.

While potatoes are cooking, cook bacon in a saucepan until fat is rendered.  Remove bacon to paper towels to drain.  Add onions and sauté for 3-4 minutes until softened.  Add flour and whisk to make a roux before adding stock, vinegar, sugar, and dill weed.  Bring to a boil and then turn down to a simmer, whisking often.  Add in the cooked bacon.  Taste and add salt and pepper as needed. 


Pour bacon mixture over the potatoes, add the fresh parsley and gently fold mixture together.  Drizzle some of the vegetable oil over entire mixture, a little at a time, and carefully fold again to coat.  Add more oil if needed.  Potatoes should not be oily, but have a light sheen over them.


Garnish with a sprinkle of green onions.

Serves 8-10.