Heidelberg German Potato Salad

Heidelberg German Potato Salad
Servings: 12 Prep 15 mins Cook 15 mins to 20 mins


  • 5 pounds red skin potatoes
  • 2 cups water
  • 2 beef bouillon cubes
  • 1/2 pound bacon, diced
  • 1 sweet onion, diced
  • 1/2 cup vegetable oil
  • 1/3 cup apple cider vinegar
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

Make It

1. Place potatoes (unpeeled) in a large pot and cover with cold water. Salt lightly. Bring to a boil and continue to boil gently for 15 to 20 minutes or until fork tender. Drain and cool slightly. Peel while still warm. Slice and place in a large bowl.

2. While potatoes are cooking, bring 2 cups water to a boil; reconstitute bouillon cubes. Set aside.

3. In a large skillet, cook bacon until crisp. Spoon bacon and 1 tablespoon of bacon grease over potatoes. Add beef bouillon, onion, oil, vinegar, sugar, salt and pepper. Mix gently. Serve warm.