German Potato Salad

Name: German Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 (about 3/4c each)
Ingredients: 2 lbs. small red potatoes; 1.5 tsp salt, divided; 4 oz. Bacon; 1 yellow onion, diced; 1 Tbsp Stone ground mustard; 1 Tbsp sugar; 1/4 tsp freshly cracked pepper; 1/3 cup apple cider vinegar; 1/4 cup chopped fresh parsley

User Reviews

4.9

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6 (about 3/4c each)
Calories
205 kcal
Course
Side Dish, Lunch, Dinner
Cuisine
German

German Potato Salad

Nancy Wheeler

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German Potato Salad features thick-sliced potatoes, crispy bacon, onions, and a rich and tangy mayo-free vinaigrette dressing.

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Ingredients

Servings

2 lbs. small red potatoes $5.10
1.5 tsp salt, divided $0.04
4 oz. Bacon $1.22
1 yellow onion, diced $0.70
1 Tbsp Stone ground mustard $0.07
1 Tbsp sugar $0.06
1/4 tsp freshly cracked pepper $0.04
1/3 cup apple cider vinegar $0.20
1/4 cup chopped fresh parsley $0.21

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Instructions

Wash the potatoes well, then add them to a large pot with enough water to cover the potatoes. Add 1 tsp salt to the water to season the potatoes as they cook. Place a lid on the pot, turn the heat on to high, and bring the pot to a boil. Continue to boil the potatoes until they can easily be pierced with a fork (12-15 minutes).
Meanwhile, add the bacon to a large skillet and cook over medium heat until the bacon is brown and crispy. Remove the cooked bacon from the skillet and leave the bacon fat in the skillet to cook the onions and make the dressing.
Add the diced onion to the skillet and continue to cook over medium heat in the bacon fat until the onions are soft and translucent.
Once the onions are soft, turn the heat down to low and add the mustard, sugar, pepper, ½ tsp salt, and the apple cider vinegar. Whisk the ingredients together until a light sauce forms, then turn the heat off.
When the potatoes are finished cooking, drain them in a colander and allow them to cool for a few minutes, or just until they're cool enough to handle. Once slightly cool, slice the potatoes into ¼-inch thick half-rounds.
While the potatoes are cooling, roughly chop the cooked bacon and the fresh parsley.
Add the sliced potatoes, bacon, and parsley to the skillet with the onions and dressing. Toss everything until evenly combined and coated in dressing. Give the potato salad a taste and adjust the salt or other seasonings to your liking. Serve warm or refrigerate until ready to eat.