Description
This warm German Potato Salad features tender red potatoes combined with crispy bacon and a tangy dressing made from apple cider vinegar, whole grain and Dijon mustards, sugar, and fresh parsley. A flavorful and comforting side dish perfect for year-round enjoyment, served warm or at room temperature.
Ingredients
Scale
Potatoes
- 2 pounds medium-sized red potatoes
- 1 tablespoon + 1/2 teaspoon kosher salt, divided
Bacon and Vegetables
- 1 pound thick-cut bacon, cut into 1/2-inch pieces
- 1 large yellow onion, diced
- 3 large cloves garlic, minced
Dressing
- 3/4 cup apple cider vinegar
- 1 tablespoon whole-grain mustard (use more if desired)
- 1 tablespoon Dijon mustard
- 3 tablespoons sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Prepare Potatoes: Cut any larger potatoes in half to ensure uniform size. Place potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil, then add 1 tablespoon of kosher salt. Reduce heat to medium and simmer gently for 10-15 minutes until potatoes can be easily pierced with a fork. Drain immediately to prevent overcooking. Return pot to the warm burner without the lid to steam-dry the potatoes for a few minutes. Cool slightly, then cut into 3/4-inch pieces, leaving skins on.
- Cook Bacon: In a large skillet with tall sides, cook the bacon pieces over medium heat until they are chewy and crisp. Use a slotted spoon to transfer cooked bacon to a plate, leaving the bacon grease in the skillet.
- Sauté Onion and Garlic: Return the skillet with bacon grease to medium heat. Add diced onion and stir to coat. Cook for about 4 minutes until softened, stirring regularly. Avoid browning by lowering heat if needed. Add minced garlic and cook for 1 more minute.
- Make Dressing: Remove skillet from heat. Stir in whole-grain mustard, Dijon mustard, sugar, 1/2 teaspoon kosher salt, and black pepper. Gradually pour in the apple cider vinegar while stirring to combine. Return skillet to medium heat and bring to a simmer. Cook for 2-3 minutes, stirring occasionally to blend flavors.
- Combine Salad: Remove skillet from heat and add the cooked potato pieces. Gently fold the potatoes until nearly all the dressing is absorbed. Fold in the cooked bacon pieces. Add remaining 1/2 teaspoon kosher salt and chopped fresh parsley, folding again to combine.
- Serve: Optionally sprinkle with additional freshly ground black pepper. Serve warm directly from the skillet or transfer to a serving bowl. This salad can be enjoyed warm, at room temperature, or chilled according to preference.
Notes
- Keeps well in the refrigerator for up to five days, making it great for meal prep or leftovers.
- Adjust mustard to your taste preference for more tanginess.
- This recipe is inspired by the famous German Potato Salad served at the Alpine Inn in Hill City, SD.