German Potato Salad

Name: German Potato Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: German
Ingredients: 2 pounds Red potatoes, scrubbed and cut into 1-inch cubes; 1.17 tablespoons Kosher salt, divided; ½ pounds Bacon, cut into 1/2-inch dice; ¾ cup Yellow onion, finely minced (about 1 small); ⅓ cup White vinegar; 2 tablespoons White sugar; 1 tablespoon Whole grain Dijon mustard; 1 teaspoon Freshly ground black pepper; 2 tablespoons Fresh parsley leaves, finely chopped; 1 tablespoon Fresh chives, finely chopped

Recipe GLPR41c17d7865f213

German

Side Dish

35 min

218 cal

Servings: 6

Stovetop

SNAP eligible

A traditional German warm potato salad made with tender red potatoes, crispy bacon, and a tangy vinegar dressing with mustard. This classic side dish features fresh herbs and is naturally free of dairy and gluten, making it a versatile accompaniment to grilled meats or hearty mains.

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Ingredients

2 pounds Red potatoes, scrubbed and cut into 1-inch cubes

1.17 tablespoons Kosher salt, divided

½ pounds Bacon, cut into 1/2-inch dice

¾ cup Yellow onion, finely minced (about 1 small)

⅓ cup White vinegar

2 tablespoons White sugar

1 tablespoon Whole grain Dijon mustard

1 teaspoon Freshly ground black pepper

2 tablespoons Fresh parsley leaves, finely chopped

1 tablespoon Fresh chives, finely chopped

Directions

Bring a large pot of water to a boil. Add the cubed red potatoes and 1 tablespoon of kosher salt. Cook until the potatoes are fork-tender, about 15–18 minutes, then drain well.
While the potatoes cook, place the diced bacon in a large skillet over medium-high heat. Cook, stirring occasionally, until the bacon is crispy and golden, about 6–8 minutes. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pan.
Add the minced yellow onion to the same skillet with the bacon fat and cook over medium heat, stirring often, until softened and translucent, about 3–4 minutes.
Stir in the white vinegar, white sugar, and whole grain Dijon mustard, mixing until the sugar dissolves and the mustard is fully incorporated. Season with the remaining 2 teaspoons of kosher salt and the freshly ground black pepper.
Transfer the warm drained potatoes to a large bowl. Pour the warm vinegar mixture over the potatoes and gently toss until evenly coated. Add the crispy bacon back to the bowl and fold in carefully.
Sprinkle the fresh parsley and chives over the top and gently toss once more. Serve warm or at room temperature.

Comments

Grocery List Plus Editorial Staff4.5

Every ingredient is stocked at every Charlotte chain, and bacon-heavy potato salad costs roughly $1.50 per serving at current prices, driven mainly by the potatoes and bacon. The 35-minute time is honest—boiling potatoes takes 15–20 minutes alone—and the dish is genuinely weeknight-friendly: one pot, minimal active time, and it reheats or serves cold the next day without loss. German potato salad is a Southern staple transplant that NC cooks know, though the fresh herbs (parsley, chives) feel more garnish than essential, which is the only reason this lands just under a perfect score.