German potato salad Served hot with tender potatoes, crispy bacon and a mustard vinegar dressing that’s everything a potato salad should be!
Don’t get me wrong, we love our traditional potato salad! And it always has a place as a favorite side dish at the picnic table, but if you want to change things up and ditch the eggs and mayo, then this is the potato salad for you!
I start by boiling some golden and red potatoes, then I cook the bacon on the stove in a dutch oven. Once the potatoes are fork tender, I combine them with the bacon and some garlic with a little of the bacon fat (hello flavor city!!) then top it all with spicy mustard (2 types!) and apple cider vinegar sauce.
The ingredients are so few and so simple that it seems impossible that it could be this good, but it is heaven! Everything is covered with a little fresh parsley on top because although it seems useless, it actually freshens up the whole dish. Trust me, you have to do it.
Ingredients for German potato salad
- Potatoes: We like the combination of some Yukon Gold potatoes and red potatoes, but you can do this or that. Just avoid the rustlers!
- Salt: Adds flavor to the potatoes when they are boiled
- Bacon: adds flavor and a crunchy texture to the dish. Don’t forget to save some of the bacon grease left behind.
- butter: Use without salt so that you can control the saltiness of the dish
- Olive oil: Better virgin
- Apple vinegar: Adds acid to the dish
- garlic: adds flavor, be sure to use fresh garlic
- Sugar: softens the vinegar
- Mustards: We use a combination of stone ground mustard and Dijon for maximum flavor
- salt and pepper: enough until it tastes perfect to you
- parsley: some will be mixed in while everything is cooking and some will be added fresh on top at the end so be sure to follow the instructions
The measurements for each ingredient can be found on the recipe card at the end of the post.
What kind of potatoes do you use for potato salad?
For potato salad, you’ll want to stay away from starchy, thick-skinned potatoes like russets, which will fall apart during the cooking process.
Red potatoes or golden potatoes keep the perfect texture for the salad.
Variations on German potato salad
There are several options for modifying this recipe. You can always try different combinations of potatoes, although we really like the combination of reds and Yukon gold.
If you want to lighten things up a bit, try using turkey bacon. You’ll lose a lot of flavor if you go with this option, because you won’t have the bacon fat to add to the sauce. Turkey bacon is fairly lean and doesn’t leave much, if any, fat behind.
You are welcome to play with the mustards you use. If you want to add a little heat, try using a little hot brown mustard.
And finally, if you’re not a fan of parsley, try it with dill! so tasty!
Why you’ll love this recipe
- easy: The ingredients are simple and are mostly found in the pantry. The instructions are simple and easy enough, my 12 year old makes most of this recipe. I’m just helping her with the bacon.
- taste: Almost anything that involves bacon is going to explode for good, but add some bacon grease, vinegar and mustard and the flavor is through the roof!
- texture: The potatoes are soft, and the bacon is crispy and creates a contrast in textures that everyone loves in a potato dish.
- Allergy friendly: All ingredients are naturally gluten-free, without dairy products and without eggs. Just double check that your mustard is good and be ready!
What to eat with German potato salad
It extension which can fit any type of protein as a main dish. Here are some of our favorites:
storage and reheating
Leftover potato salad will keep for 3-4 days in the refrigerator. Store it in an airtight container. This potato salad does not freeze well unfortunately. The textures just don’t last when thawed.
To reheat this dish, I prefer to use a dutch oven on the stove. Just heat it over medium heat until the potatoes are heated through.
Someone asked me the other day if I had to choose between a German potato salad and a traditional American potato salad, which would I choose. This decision is impossible for me! They are so different and sometimes I just crave the nostalgia of a classic potato salad.
But if you want a warm and tasty potato side dish, then a German potato salad It is a fantastic option!
More additions to potatoes:
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Heat a large pot of water over high heat to a rapid boil. Meanwhile, cut the potatoes in half. Add the potatoes to the boiling water and season with 1 teaspoon of salt.
1 pound Yukon Gold potatoes, 1 kilo baby red potatoes, 1 teaspoon of salt
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Let the potatoes cook until fork tender, about 10 minutes.
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Place a large Dutch oven over medium heat. Cut the bacon strips into about 1 inch pieces and add to the pot. Cook the bacon, stirring occasionally, until it is crispy. Using a slotted spoon, remove the bacon pieces to a plate lined with absorbent paper. Measure out 1/4 cup of bacon grease and put back into the pot. If there is not enough, add a little olive oil and butter to reach 1/4 cup.
12 ounces bacon, 1/4 cup reserved bacon fat
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Add the butter and olive oil, and after they have melted, stir in the garlic and 1 tablespoon of parsley until the garlic is fragrant and begins to brown.
2 tablespoons of butter, 2 tablespoons olive oil, 2 garlic cloves, 3 tablespoons parsley
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Quickly whisk the vinegar, garlic, mustard and sugar.
1/4 cup apple cider vinegar, 3 tablespoons of sugar, 2 teaspoons Dijon mustard, 1 teaspoon stone ground mustard
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Bring to a boil until it thickens a little, about a minute.
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Add the potatoes, toss gently to coat, then stir in the reserved bacon and parsley.
3 tablespoons parsley
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Serve immediately with additional salt and pepper if necessary.
1/2 teaspoon of salt, 1/4 teaspoon pepper
Leftovers will keep for 3-4 days in the refrigerator
Calories: 540KKL
