German Potato Salad Recipe
German Potato Salad has warm, tender potatoes tossed with crispy bacon and fresh herbs in a tangy mustard vinaigrette dressing. Serve this traditional German salad warm or cold - it’s a comforting and flavorful potato salad that pairs well with a variety of dishes.
Ingredients
- 2 lb Yukon gold or red potatoes*, whole, unpeeled, scrubbed
- 1/2 Tbsp olive oil
- 8 oz bacon, chopped into 1/2” pieces
- 1/2 medium red onion, diced
- 3 garlic cloves, minced
- 2 Tbsp dill, finely chopped*
- 2 Tbsp parsley, finely chopped
Dressing Ingredients:
- 1/4 cup chicken stock or vegetable stock, or water
- 1/4 cup apple cider vinegar
- 2 Tbsp Dijon mustard, stone ground mustard, or whole-grain mustard
- 1 Tbsp sugar or honey, or to taste
- 1 tsp fine sea salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
Instructions
- Place the potatoes in a large saucepan and cover them with 2 inches of water. Bring to a boil, then reduce the heat to a low boil and cook for 15-25 minutes (depending on their size), until the potatoes are easy to pierce with a fork. Drain and set aside, uncovered, to cool for 30 minutes.*
- Heat 1/2 Tbsp olive oil in a large skillet over medium heat. Add the bacon and sauté until crisp and browned, about 8-10 minutes, stirring occasionally. Remove the bacon with a slotted spoon and transfer it to a plate. Reserve 3-4 Tbsp of bacon grease in the pan.
- Into the hot bacon grease, add the red onion and cook, stirring, until softened, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds.
- Add the vinegar, 1/4 cup of chicken stock, mustard, and sugar to taste. Start with 1 Tbsp of sugar and add more as needed to balance the vinegar. Season with salt and pepper. Continue stirring for about 2 minutes, or until the mixture has reduced slightly.
- While the potatoes are still warm, cut them into bite-size chunks. You can peel the potatoes, but I prefer to keep the skins on. Place the potatoes in a large mixing bowl and top with the dressing. Add the bacon and herbs, and toss to combine. Garnish with more parsley or dill if desired.
Notes
*Look for potatoes that are uniform in size for even cooking. If potatoes are large, cut them in half before boiling.
*Don't overcook your potatoes—cook them just until they are fork-tender. If they become too soft, they’ll turn mushy, be difficult to slice, and won’t hold their shape when you mix in the other ingredients.
*If you don't have dill on hand, you can substitute it with chives or more parsley.
Nutrition Facts
German Potato Salad Recipe
Serving Size
1 serving
Amount per Serving
Calories
316
% Daily Value*
Fat
14
g
22
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
38
mg
13
%
Sodium
1102
mg
48
%
Potassium
873
mg
25
%
Carbohydrates
31
g
10
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
17
g
34
%
Vitamin A
32
IU
1
%
Vitamin C
31
mg
38
%
Calcium
33
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
