Salad: United States – Ohio – Ohio German Potato Salad

Serving Size: 6

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 2 lb (900 g) red potatoes, scrubbed and cut into 1-inch (2.5 cm) chunks
- 8 slices (approx. 8 oz / 225 g) bacon, chopped
- 1 medium yellow onion, about 8 oz (225 g), finely chopped
- 1/2 cup (120 ml) apple cider vinegar
- 1/4 cup (50 g) granulated sugar
- 2 tbsp (30 ml) Dijon mustard
- 1/4 cup (60 ml) water or low-sodium chicken stock
- 2 tbsp (28 g) unsalted butter
- 1/4 tsp (1.5 g) celery seed (optional)
- Salt and freshly ground black pepper, to taste (about 1 tsp / 5 g salt to start)
- 2 tbsp (8 g) fresh parsley, chopped
- 2 scallions (green onions), thinly sliced (for garnish, optional)

Instructions

Short Description:
A warm, tangy potato salad cooked in bacon drippings with a vinegar-sugar dressing, sautéed onions, and plenty of crisp bacon—served warm to showcase Ohio's German-influenced style.

Regional Notes:
This Ohio variation is served warm and uses a vinegar-based dressing with bacon and sautéed onions rather than a cold, mayonnaise-based dressing common elsewhere. The tangy-sweet, warm vinaigrette and liberal bacon reflect German-American home-cooking traditions in Ohio and the Great Lakes region.

1. Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then simmer until potatoes are fork-tender, about 12–15 minutes. Drain and set aside in the pot to keep warm.
2. While potatoes cook, heat a large skillet over medium heat. Add chopped bacon and cook until crisp, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving bacon fat in the skillet.
3. Add butter to the hot bacon fat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5–7 minutes.
4. Stir in apple cider vinegar, granulated sugar, Dijon mustard, water or chicken stock, and celery seed (if using). Bring the mixture to a gentle simmer and cook 1–2 minutes until sugar dissolves and flavors meld. Taste and season with salt and black pepper, remembering the bacon is salty.
5. Return the crisp bacon (reserving a tablespoon for garnish if desired) to the skillet and stir to combine with the warm dressing.
6. Pour the warm dressing and bacon mixture over the drained potatoes in the pot. Gently fold the potatoes with the dressing until evenly coated, taking care not to break them up; warm for 1–2 minutes so potatoes absorb the dressing.
7. Transfer to a serving bowl, garnish with chopped parsley, sliced scallions, and reserved bacon pieces. Serve warm or slightly warm (this salad is traditionally served warm).