German Potato Salad
Yield: 10 servings
This German potato salad recipe combines tender red potatoes with bites of crispy bacon in a delightfully tangy vinegar and mustard dressing. Best served warm!
Ingredients
- 2 pounds medium-sized red potatoes
- 1 tablespoon + ½ teaspoon Morton kosher salt, divided
- 1 pound thick-cut bacon, cut into ½" pieces
- 1 large yellow onion, diced
- 3 large cloves garlic, minced
- ¾ cup apple cider vinegar
- 1 tablespoon whole-grain mustard (use a bit more if you really like mustard)
- 1 tablespoon Dijon mustard
- 3 tablespoons sugar
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped fresh parsley
Instructions
- Cut any larger potatoes in half so that all potatoes are approximately the same size. Place potatoes in a large pot and cover with cold water by 1". Bring to a boil and stir in 1 tablespoon of the salt. Reduce heat to medium, so the water is just gently bubbling. Cook potatoes until they are easily pierced with a fork, about 10 to 15 minutes. Immediately drain the water so they don't overcook. Leaving the potatoes in the pot, return the pot to the still-hot burner. With the lid off, let the potatoes steam-dry for a few minutes. Then remove to a cutting board. When cool enough to handle, cut potatoes into ¾-inch sized pieces (leave the skins on).
- In a large skillet with tall sides, fry the bacon pieces over medium heat until chewy-crisp. With a slotted spoon, transfer cooked bacon to a plate.
- Return skillet with bacon grease to the stove top, over medium heat. Add onion and stir to coat. Cook for about 4 minutes, or until onion is nicely softened, stirring regularly. If onion starts to brown, turn heat down a little bit and continue cooking until softened. Stir in garlic and cook 1 minute more.
- Remove skillet from heat and stir in whole grain mustard, Dijon mustard, sugar, salt, and pepper. Then slowly pour in the vinegar and stir to combine. Return skillet to medium heat and bring mixture to a simmer. Cook for 2 to 3 minutes, stirring occasionally.
- Remove skillet from heat and add potatoes. Fold the potatoes until nearly all the dressing is absorbed. Then fold in the bacon. Add remaining ½ teaspoon of kosher salt (use more or less, to taste) and parsley, and fold again.
- Sprinkle with additional freshly ground black pepper, if desired. Serve straight from the pan or transfer the salad to a serving bowl. This dish is known for being served warm or at room temperature, but can also be served chilled.
Video
Notes
Store any leftovers in an airtight container in the fridge for up to 5 days. I have to admit, this German potato salad is still pretty darn wonderful straight from the fridge! Just know that when the salad sits in the refrigerator, it absorbs more of the dressing. So you may want to spritz a bit more vinegar (or a little water or chicken broth) over the top, and then stir it to loosen it back up.
Recipe inspired by our lunch at the Alpine Inn in Hill City, SD.
Nutrition Information:
Serving: 1 Calories: 321kcal Carbohydrates: 24g Protein: 18g Fat: 16g Saturated Fat: 5g Polyunsaturated Fat: 10g Cholesterol: 45mg Sodium: 940mg Fiber: 2g Sugar: 6g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.