4.9 from 72 votes
German Potato Salad
This German Potato Salad uses baby red potatoes boiled until tender and combined with a warm dressing featuring bacon, yellow onion, garlic, honey, Dijon mustard, and apple cider vinegar. The salad balances salty, sweet, and tangy flavors and is finished with fresh parsley for brightness. The bacon's rendered fat flavors the dressing and coats the potato chunks, creating a warm and satisfying side dish. Variations include substituting mustard types, sweeteners, and potatoes as desired.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
6
servings
Calories:
266 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 pounds red potatoes washed and scrubbed, baby
- 8 lices Bacon cut into ½-inch pieces
- 1 yellow onion diced, small
- 3 garlic minced, cloves
- 2 tablespoons honey
- 2 tablespoon Dijon mustard
- ⅓ cup apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ¼ cup parsley chopped, fresh
Instructions
- Cook the potatoes. Place the potatoes in a large pot and cover them with cold water. Bring to a boil and season the water with salt (about a tablespoon). Reduce the heat, cover with a lid, and simmer the potatoes for 10 to 15 minutes, or until fork tender, but not overly soft. Drain the water, leaving the potatoes in the pot, and let them steam dry and cool for 5 minutes. Once cool to the touch, cut the potatoes into chunks and place them back in the pot.
- Fry the bacon. While the potatoes are cooking, fry the bacon in a large skillet over medium heat. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.
- Saute the onion and garlic. Add the onion to the skillet, and saute for 3 to 4 minutes, until softened. Add the garlic and saute for another minute.
- Whisk the dressing together. Add the honey, mustard, salt, and pepper to the skillet. While whisking those ingredients together, pour in the vinegar, and stir for 1 to 2 minutes, until slightly reduced.
- Toss together. Pour the dressing over the chopped potatoes in the pot, add the crispy bacon, and gently toss together (you want the potatoes to stay chunky, and not get too mashed).
- Garnish. Serve warm and garnish with fresh parsley.
Cup of Yum
Notes
- Honey is used here as a sweetener but maple syrup or processed sugar can be used as alternatives.
- Dijon mustard can be substituted with wholegrain mustard for a different texture and flavor.
- Baby red potatoes may be replaced by baby white potatoes without affecting the dish significantly.
Nutrition Information
Calories
266kcal
(13%)
Carbohydrates
33g
(11%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.04g
(2%)
Cholesterol
19mg
(6%)
Sodium
667mg
(28%)
Potassium
816mg
(17%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
237IU
(5%)
Vitamin C
18mg
(20%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 266
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 19mg | 6% |
| Sodium | 667mg | 28% |
| Potassium | 816mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 18mg | 20% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.