Description
Warm, tangy, and loaded with savory bacon and mustard flavor, this German Potato Salad is a delicious twist on the classic. It’s served warm with a punchy vinegar-mustard dressing, making it perfect for barbecues, picnics, or cozy dinners.
Ingredients
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1½ pounds potatoes, cubed (optionally peeled)
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4 slices bacon, cooked and crumbled
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1 small onion, diced or thinly sliced
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2 cloves garlic, chopped
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¼ cup apple cider vinegar
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1 tbsp Dijon mustard
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1 tbsp whole grain mustard
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1 tbsp sugar (optional, for balance)
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Salt and pepper, to taste
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1 tbsp chopped parsley (optional, for garnish)
Instructions
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Boil the Potatoes
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Place potatoes in a pot of salted water. Bring to a boil and cook for 10–12 minutes, or until fork-tender. Drain and set aside.
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Cook the Bacon
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In a large skillet, cook bacon until crispy. Remove bacon and set aside, reserving about 1–2 tablespoons of bacon fat in the pan.
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Sauté Onion & Garlic
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In the same pan with bacon drippings, sauté onion for 2–3 minutes until translucent. Add garlic and cook another 30 seconds.
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Make the Dressing
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Stir in apple cider vinegar, Dijon mustard, grainy mustard, and sugar (if using). Simmer for 1–2 minutes to meld flavors.
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Combine & Toss
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Add cooked potatoes and crumbled bacon to the pan. Gently toss everything together until coated and warmed through. Season with salt and pepper to taste.
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Garnish & Serve
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Sprinkle with chopped parsley and serve warm.
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Notes
Serving suggestion: This salad is best served warm or at room temperature.
Potato tip: Use waxy potatoes like red or Yukon gold for best texture.
Make-ahead: Can be made a few hours in advance and gently reheated.
Optional add-ins: Chopped celery, caraway seeds, or a splash of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German