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
- Use Waxy Potatoes: Waxy potatoes such as red potatoes, Yukon gold or yellow potatoes hold their shape much better than regular potatoes like Russet (sometimes known as Idaho potatoes) which can easily turn mushy.
- Pour the Vinaigrette over the Potatoes While They Are Still Hot: Hot potatoes absorb the flavorful vinaigrette much better than cold potatoes.
- Toss Gently: Just like any traditional potato salad, gentle tossing is a must to prevent the potatoes from getting mushy.
- No Chilling Time: This salad can be served as soon as it’s ready. There is no need to chill it or wait for the flavors the meld together. Pouring the hot vinaigrette over the warm potatoes adds instant flavor!
- Serve It Warm, Room Temperature or Cold: Whether you make it ahead or serve it as soon as it’s ready, this dish is filling and delicious.
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