4.7 from 9 votes
Best German Potato Salad
This German Potato Salad recipe is the perfect make-ahead salad. It is great when it's warm, of course, but it's equally as delicious when served at room temp. Perfect for picnics, cook-outs, and any other kind of gathering when a wonderful potato salad is needed.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
40 mins
Total Time
1 hr 15 mins
Servings: 6 people
Calories: 245 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1½ lb baby red potatoes
- 1½ lb baby gold potatoes
- 4 trips Bacon
- ½ cup red onion chopped
- ½ cup chicken broth can substitute vegetable broth
- ¼ cup white wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper ground
- 1 teaspoon sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon spicy brown mustard
- ¼ cup dill pickles finely chopped
- ¼ cup chives finely chopped
Instructions
- Preheat oven to 400°F.
- Pierce the potatoes once with a sharp knife or fork (this will keep them from bursting in the oven). Place the potatoes on a baking sheet and roast them until tender, about 40 to 55 minutes. (check doneness by inserting a sharp knife).
- Once the potatoes are cool enough to handle, cut the larger ones in half and remove the skin from about half of them (the skin will be somewhat loose from being roasted). Place potatoes in a large bowl.
- Meanwhile, cook the bacon in a large skillet until crisp. Remove to a paper towel-lined plate. Keep the rendered bacon grease in the skillet.
- Over medium heat, sauté the chopped red onions in the bacon grease until soft, about 4 minutes. Turn off the heat. Crumble the cooked bacon and set aside.
- In a separate saucepan, add the chicken broth, vinegar, salt, pepper, and sugar and bring to a boil. Add the two mustards and the sautéed onions with the bacon grease. Reduce heat and simmer for about 5 minutes.
- Pour the warm dressing over the potatoes and add the chopped pickles, and most of the crumbled bacon and snipped chives (save some for garnish).
- Use two large wooden spatulas or spoons to gently toss the potatoes in the dressing. Allow the salad to sit for a few minutes to absorb the dressing.
- Taste and add more salt, if desired. Top with remaining bacon and chives. Serve warm or at room temperature.
Cup of Yum
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel.
- If you can't find baby potatoes, you can use larger ones. They will require a little longer baking. They are ready once the potato can easily be pierced with a sharp knife.
- Before baking the potatoes, we recommend piercing each potato once with a shark knife or fork. This will prevent any of the potatoes from bursting in your oven.
- The salad can be made 4 to 6 hours in advance of serving. Store in a container with a lid. We recommend not tossing with the bacon and chives until just before serving.
- Leftovers (which are delicious) will keep covered in the fridge for up to 5 days.
Nutrition Information
Calories
245kcal
(12%)
Carbohydrates
3g
(1%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
10mg
(3%)
Sodium
662mg
(28%)
Potassium
77mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
94IU
(2%)
Vitamin C
2mg
(2%)
Calcium
14mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 245
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 10mg | 3% |
| Sodium | 662mg | 28% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 14mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.