German Potato Salad
User Reviews
4.4
German Potato Salad
Description
Red potatoes are boiled with kosher salt until easily pierced, then drained and steamed dry in their pot to avoid overcooking and excess moisture. After cooling, the potatoes are cut into medium pieces with skins left intact for texture and visual interest. Thick-cut bacon fried until chewy crisp provides a savory, smoky component. The bacon grease is used to cook diced onions until softened, introducing sweetness and depth.
The dressing combines apple cider vinegar, whole-grain and Dijon mustards, sugar, and freshly ground black pepper, creating a balance of acidity and mild sweetness. This is mixed with potatoes, bacon, and onions, with fresh parsley offering herbaceous brightness. The salad is traditionally served warm or at room temperature, making it versatile with grilled or roasted main dishes.
The recipe notes its inspiration from a specific restaurant and mentions storage capability up to five days refrigerated, allowing it to be made ahead. The dish's combination of bacon fat, vinegar, and mustard makes it distinct from mayonnaise-based potato salads.
Ingredients
- 2 pounds red potato medium-sized
- 1 tablespoon kosher salt divided, 1/2 teaspoon
- 1 pound Bacon cut into 1/2" pieces, thick-cut
- 1 yellow onion diced, large
- 3 garlic minced, large cloves
- ¾ cup apple cider vinegar
- 1 tablespoon whole-grain mustard use a bit more if you really like mustard
- 1 tablespoon Dijon mustard
- 3 tablespoons sugar
- ½ teaspoon black pepper freshly ground
- ¼ cup parsley chopped, fresh
Instructions
- Cut any larger potatoes in half so that all potatoes are approximately the same size. Place potatoes in a large pot and cover with cold water by 1". Bring to a boil and stir in 1 tablespoon of the salt. Reduce heat to medium, so the water is just gently bubbling. Cook potatoes until they are easily pierced with a fork, about 10 to 15 minutes. Immediately drain the water so they don't overcook. Leaving the potatoes in the pot, return the pot to the still-hot burner. With the lid off, let the potatoes steam-dry for a few minutes. Then remove to a cutting board. When cool enough to handle, cut potatoes into 3/4-inch sized pieces (leave the skins on).
- In a large skillet with tall sides, fry the bacon pieces over medium heat until chewy-crisp. With a slotted spoon, transfer cooked bacon to a plate.
- Return skillet with bacon grease to the stove top, over medium heat. Add onion and stir to coat. Cook for about 4 minutes, or until onion is nicely softened, stirring regularly. If onion starts to brown, turn heat down a little bit and continue cooking until softened. Stir in garlic and cook 1 minute more.
- Remove skillet from heat and stir in whole grain mustard, Dijon mustard, sugar, salt, and pepper. Then slowly pour in the vinegar and stir to combine. Return skillet to medium heat and bring mixture to a simmer. Cook for 2 to 3 minutes, stirring occasionally.
- Remove skillet from heat and add potatoes. Fold the potatoes until nearly all the dressing is absorbed. Then fold in the bacon. Add remaining 1/2 teaspoon of kosher salt (use more or less, to taste) and parsley, and fold again.
- Sprinkle with additional freshly ground black pepper, if desired. Serve straight from the pan or transfer the salad to a serving bowl. This dish is known for being served warm or at room temperature, but can also be served chilled.
Notes
- This salad keeps well refrigerated for up to five days, making it suitable for make-ahead meal prep.
- The recipe was inspired by a lunch experience at the Alpine Inn in Hill City, South Dakota.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 321kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 45mg | 15% |
| Sodium | 940mg | 39% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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