German Potato Salad Recipe
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5.0
54 reviews
Excellent
German Potato Salad Recipe
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German Potato Salad has warm, tender potatoes tossed with crispy bacon and fresh herbs in a tangy mustard vinaigrette dressing. Serve this traditional German salad warm or cold - it’s a comforting and flavorful potato salad that pairs well with a variety of dishes.
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Ingredients
- 2 lb Yukon gold or red potatoes* whole, unpeeled, scrubbed
- 1/2 Tbsp olive oil
- 8 oz Bacon chopped into 1/2” pieces
- 1/2 medium red onion diced
- 3 garlic cloves minced
- 2 Tbsp Dill finely chopped*
- 2 Tbsp parsley finely chopped
Dressing Ingredients:
- 1/4 cup chicken stock or vegetable stock or water
- 1/4 cup apple cider vinegar
- 2 Tbsp Dijon mustard stone ground mustard, or whole-grain mustard
- 1 Tbsp sugar or honey or to taste
- 1 tsp fine sea salt or to taste
- 1/2 tsp freshly ground black pepper or to taste
Instructions
- Place the potatoes in a large saucepan and cover them with 2 inches of water. Bring to a boil, then reduce the heat to a low boil and cook for 15-25 minutes (depending on their size), until the potatoes are easy to pierce with a fork. Drain and set aside, uncovered, to cool for 30 minutes.*
- Heat 1/2 Tbsp olive oil in a large skillet over medium heat. Add the bacon and sauté until crisp and browned, about 8-10 minutes, stirring occasionally. Remove the bacon with a slotted spoon and transfer it to a plate. Reserve 3-4 Tbsp of bacon grease in the pan.
- Into the hot bacon grease, add the red onion and cook, stirring, until softened, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds.
- Add the vinegar, 1/4 cup of chicken stock, mustard, and sugar to taste. Start with 1 Tbsp of sugar and add more as needed to balance the vinegar. Season with salt and pepper. Continue stirring for about 2 minutes, or until the mixture has reduced slightly.
- While the potatoes are still warm, cut them into bite-size chunks. You can peel the potatoes, but I prefer to keep the skins on. Place the potatoes in a large mixing bowl and top with the dressing. Add the bacon and herbs, and toss to combine. Garnish with more parsley or dill if desired.
Notes
- *Look for potatoes that are uniform in size for even cooking. If potatoes are large, cut them in half before boiling.
- *Don't overcook your potatoes—cook them just until they are fork-tender. If they become too soft, they’ll turn mushy, be difficult to slice, and won’t hold their shape when you mix in the other ingredients.
- *If you don't have dill on hand, you can substitute it with chives or more parsley.
- substitute it with chives or more parsley.
Nutrition Information
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Serving
1serving
Calories
316kcal
(16%)
Carbs
31g
Protein
17g
(34%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
38mg
(13%)
Sodium
1102mg
(46%)
Potassium
873mg
(25%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
32IU
(1%)
Vitamin C
31mg
(34%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 316kcal | 16% |
| Carbs | 31g | |
| Protein | 17g | 34% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 1102mg | 46% |
| Potassium | 873mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 31mg | 34% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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