0 from 72 votes
German Potato Salad
This easy German potato salad is the best combination of tender red potatoes, and crispy bacon bits, tossed with a warm honey Dijon vinaigrette. Watch the video below to see how I make it in my kitchen!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 servings
Calories: 266 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 pounds baby red potatoes washed and scrubbed
- 8 slices Bacon cut into ½-inch pieces
- 1 small yellow onion diced
- 3 garlic cloves minced
- 2 tablespoons honey
- 2 tablespoon Dijon mustard
- ⅓ cup apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped fresh parsley
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
- Here are a few substitutions: You can swap the Dijon mustard with wholegrain mustard, and the baby red potatoes with baby white potatoes. Traditionally, processed sugar is also used, but I prefer honey. Maple syrup also works! And for the vinegar, you can also use white vinegar or white wine vinegar.
Nutrition Information
Calories
266kcal
(13%)
Carbohydrates
33g
(11%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.04g
Cholesterol
19mg
(6%)
Sodium
667mg
(28%)
Potassium
816mg
(23%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
237IU
(5%)
Vitamin C
18mg
(20%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
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.