German Potato Salad
- PREP 15min
- COOK 25min
- TOTAL 40min
This warm German potato salad with a tangy dressing and bacon amazes me every time we make it. We’ve served this with BBQ mains, at potlucks, and as a side with pork tenderloin, meatloaf, and pork chops. It’s truly fantastic!
We use small to medium potatoes and cook them whole to prevent them from being waterlogged. If you have large potatoes or would like to speed up the cooking time, cut them into 1-inch pieces and expect them to take less time (10 to 15 minutes).
You Will Need
2½ pounds (1135 g) medium Yukon Gold potatoes (7 to 8 potatoes)
6 ounces (170 g) thick-cut bacon, diced
1 small sweet onion, quartered and thinly sliced
2 garlic cloves, minced
⅓ cup (80 ml) chicken stock
¼ cup (60 ml) apple cider vinegar
1½ tablespoons Dijon mustard
2 teaspoons whole grain mustard
Fine sea salt
Freshly ground black pepper
Sugar, optional (see tip below)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
Directions
1Place the potatoes in a large pot and cover with cold water by at least 1 inch. Season heavily with salt. Bring to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook until the potatoes are easily pierced using a fork, 20 to 25 minutes.
2Drain the potatoes and let them cool in a colander.
3Meanwhile, in a large skillet over medium heat, cook the bacon, stirring occasionally, until the fat has rendered and the bacon is crisp. Using a slotted spoon, transfer the bacon to a small bowl, leaving the rendered fat in the skillet.
4Add the onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the garlic and cook until fragrant, 1 minute more.
5Whisk in the chicken stock, cider vinegar, Dijon mustard, and whole grain mustard. Bring the mixture to a simmer, then remove the skillet from the heat. Taste, and adjust with salt and pepper as needed. If the dressing is too tart, add a little sugar (see note in the tips section below).
6Once the potatoes are cool enough to handle, cut them into bite-sized chunks. Add the potatoes to the skillet, season with a generous pinch of salt and pepper, and gently toss to coat in the warm dressing. Let it sit for 10 minutes to absorb the liquid.
7Fold the reserved bacon, dill, and parsley into the salad. Serve hot or warm. If the salad appears dry before serving, gently stir in an additional splash of chicken stock.
Adam and Joanne's Tips
- This salad keeps in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave, adding a small splash of stock to loosen it a bit.
- Optional sugar: Some German potato salad recipes call for sugar in the dressing to balance the vinegar. When using a sweet onion, we do not feel the need to add any sugar. That said, feel free to add 1 to 3 teaspoons of sugar to the dressing if you find it is too tart.
- The nutrition facts provided are estimates.