4.4 from 432 votes
German Potato Salad
German Potato Salad features medium-sized red potatoes cooked until fork-tender, mixed with crisp fried bacon, sautéed onions, and a tangy dressing of apple cider vinegar and mustards. Freshly ground black pepper and chopped parsley add aromatic spice and color. The potatoes hold their shape with skin on, contributing a hearty texture. This warm salad offers a balance of savory, sweet, and tart flavors suitable for hearty meals or as a side dish.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
10
servings
Calories:
321 kcal
Course:
Salad
Cuisine:
German
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 321
% 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.