German Potato Salad
With crispy bacon and a simple grainy mustard dressing, this German Potato Salad is an easy side dish that your family will love!
One of my favorite aunts (hi, Aunt Frances!) married into a very German family and started cooking some fabulous German eats. I LOVED spending the night at her house because she always surprised us with towels right out of the drier after our shower (so sweet, right?) and she served the BEST potato salad. Though I didn't know much of German Potato Salad at the time, I knew that her's was tangier than the usual mayo-loaded variety – something I loved.
Now that I've played around in the kitchen a bit more, I've come to know a couple different potato salad options. The first, and most classic (in our home) involves mayo + mustard, plenty of dill relish, and hard boiled eggs for the top. This German-style potato salad is unique in that there are no pickles, no mayo, but bacon and a grainy mustard instead. To make this salad, I boiled chopped then boiled potatoes until tender. While the potatoes cooked, I crisped some bacon in the pan, set the done bacon aside, and then browned an onion in about half of the grease left behind. From there, the dressing is whisked up (essentially just apple cider vinegar and a grainy mustard) and poured in with the potatoes + bacon + onion. Give it a good toss, top with green onions, and enjoy. This potato salad is perfect for Spring, Easter, or any family gathering! I'd serve it right alongside this Honey Mustard Pork Roast OR this Slow Roasted Greek Lamb for a fabulous mixed cultural meal.
I hope you enjoy!
German Potato Salad00:15 00:30 0:45 10-12
For the Potato Salad
- 3 pounds red potatoes
- 1/2 tablespoon salt
- 12 ounces bacon
- 1 medium yellow onion, diced
For the Dressing
- 1/2 cup apple cider vinegar
- 2 tablespoons grainy mustard (may substitute dijon)
- 1 bunch green onions, thinly sliced
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- Chop the potatoes into 1 inch cubes, then place in a pot with 1/2 tablespoon of salt and fill the pot with water up to 1 inch over the potatoes. Bring the pot to boil over high heat (this should take 10-12 minutes), then reduce to medium-high to simmer until easily pierced with a fork (about 8-10 minutes). Drain the potatoes in a colander then transfer to a large bowl.
- Cook the bacon until crisp in a large pan over medium heat. Once done, remove bacon from the pan and drain half of the bacon fat off.
- Add the diced yellow onions to the pan with the bacon fat and cook 6-8 minutes until browned and slightly caramelized. Add the onions to the large bowl with the potatoes, then crumble the cooked bacon and add it in as well.
- In a medium-sized bowl, whisk together the apple cider vinegar, mustard, green onions, salt, and pepper until smooth. Pour dressing over the potatoes and toss to coat. Serve warm.