German Potato Salad

This recipe blends the heartiness of red potatoes and bacon with a tangy mustard-vinegar dressing, offering a robust side dish that's ideal for any occasion.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Keyword: Potatoes

Servings: servings

Calories: 461kcal

Author: Katie

Equipment

Large pot
Colander
Large skillet
Slotted spoon or spatula
Measuring spoons
Whisk

Ingredients

2 pounds small red potatoes
1 ½ teaspoons table salt (divided)
8 ounces thick-cut bacon (cut into thick slices)
2 cups thinly sliced red onion (about one medium onion)
½ cup low-sodium chicken broth
¼ cup apple cider vinegar
2 tablespoons dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon honey
2 large cloves garlic (grated)
¼ teaspoon freshly ground black pepper
1 scallion (thinly sliced)
2 tablespoons chopped fresh parsley

Instructions

Cook the potatoes. Place the scrubbed potatoes in a large pot with 1 teaspoon of kosher salt. Then, add enough water to cover the potatoes by about 1 inch. Bring to a boil over high heat, then reduce to a simmer. Next, cook the potatoes until tender and easily pierced with a fork, about 15-20 minutes. Once tender, drain the potatoes and allow them to cool for about 5 minutes or until you can handle them comfortably.
Cook the bacon. While the potatoes are simmering, heat a large skillet over medium heat. Then, add the bacon slices and cook until browned and lightly crispy, about 5-7 minutes. Next, remove the bacon with a slotted spoon, transferring it to a plate lined with a paper towel. Leave about 2 tablespoons of the bacon fat in the skillet. If less fat has rendered, add a splash of olive oil.
Make the dressing. Add the sliced red onion to the same skillet with the bacon fat. Cook for 2-3 minutes, stirring occasionally, until softened. Then, add the chicken broth, apple cider vinegar, Dijon mustard, whole-grain mustard, honey, and the remaining ½ teaspoon of kosher salt. Whisk until well combined. Bring the mixture to a boil, then reduce the heat and let it simmer for 2-3 minutes until slightly thickened. Stir in the grated garlic and black pepper. The dressing should coat the back of a spoon and leave a trail when stirred.
Assemble the salad. Once the potatoes are cool enough to handle, slice them into ¼-inch thick rounds. Add the sliced potatoes, cooked bacon, and scallions to the skillet with the dressing. Gently toss everything together until the potatoes are well coated. Taste and adjust salt if needed.
Garnish and serve. Transfer it to a serving dish and sprinkle with chopped fresh parsley. Serve warm or at room temperature.

Notes

Pick red potatoes for your salad because they shape better after cooking and mixing. Avoid starchy potatoes like russets since they might break down and make the salad mushy.

Keep the bacon fat after cooking; it adds flavor to your dressing. If you don’t have enough fat, add some olive oil.

Since bacon adds saltiness, use low-sodium chicken broth to balance the salt level. You can add more salt later if needed, but fixing something too salty is hard.

The dressing’s taste is crucial for the salad. If the apple cider vinegar makes it too tangy, add some honey. If it’s too sweet, add a bit more mustard. This way, you can adjust the taste to your liking.

If the salad seems dry once mixed, add a bit of chicken broth or olive oil to make it moister.

When mixing everything, be careful not to break the potatoes. Gently fold them with the dressing, bacon, and scallions for an even coat without turning the salad mushy.

If you like your salad with more sauce, have extra chicken broth or olive oil ready to add just before serving. This helps if the dressing gets too thick.

For a different taste, add diced pickles or capers for tanginess or chopped hard-boiled eggs for a fuller meal. Just remember to adjust the salt and vinegar accordingly.

Don’t forget to use fresh parsley and scallions. They add a fresh taste that balances the rich flavors of the dressing and bacon.

For an extra crunch, sprinkle over toasted nuts like walnuts, pecans, or crispy fried onions. This adds a nice texture to the contrast of the soft potatoes.

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