German Potato Salad Recipe
This German Potato Salad Recipe is made with tender red potatoes and crispy bacon tossed with the best vinegar-mustard dressing. This easy and tasty German Potato Salad can be served warm or cold.
Servings 8 servings
Calories 460kcal
Ingredients
- 3 pounds potatoes red potatoes or Yukon gold
- 1 pound bacon, cut into large dice (uncooked)
- 1/2 cup onion, finely diced
- 1/4 cup fresh parsley chopped (flat-leaf or Italian parsley works best)
- 1/3 cup cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon whole grain mustard
- 2 teaspoon sugar
- 1/3 cup olive oil (or canola oil)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 scallions, sliced
Instructions
- Peel and cut the potatoes into bite size pieces and place them in a pot with enough lightly salted water to cover them by 1 inch. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer uncovered, for about 10 -15 minutes or until tender but not falling apart. Drain and transfer the potatoes to a medium bowl.
- Meanwhile, place the bacon in a large skillet and cook until crisp. Remove the crispy bacon from the skillet and place on a paper towel-lined plate.
- Pour off some of the rendered bacon fat from the skillet, reserving about 3 tablespoons. Add the onion to the skillet and cook, over medium-low heat for about 4-5 minutes or until the onions are soft and translucent but not browned.
- Whisk in the vinegar, Dijon mustard, whole grain mustard, sugar, oil, salt and pepper and stir until heated through and a bubbly.
- Pour the dressing over the potatoes and toss gently with the crispy bacon, parsley and scallions. Season to taste and serve warm or at room temperature.
Notes
- You can leave the potatoes unpeeled.
Nutrition
Calories: 460kcal | Carbohydrates: 33g | Protein: 11g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 700mg | Potassium: 869mg | Fiber: 4g | Sugar: 3g | Vitamin A: 209IU | Vitamin C: 37mg | Calcium: 30mg | Iron: 2mg