This German Potato Salad is made with warm red potatoes, crispy bacon and tangy mustard onion dressing. It makes for a perfect summer side dish!
Potato salad is always my go-to side dish for summer BBQ. If you stop by our house during any summer weekend, it is almost guaranteed I will have a big bowl of potato salad waiting to be served. We love them all: creamy and well-chilled or warm with a tangy dressing. Potato salads make for a great side dish and the combinations are limitless.
This German Potato Salad is tangy, hearty and so tasty thanks to the mustard dressing and crispy bacon. It goes so well with grilled chicken, burgers or sausage. If you are looking to switch things up from the classic creamy American potato salad, try the recipe below. It’s bound to be a hit!
- red potatoes
- salt and pepper
- apple cider vinegar
- fresh parsley or dill
- Start the salad by washing red potatoes and cutting them into quarters.
- Place in a pot, cover with water, add a generous amount of salt and bring to boil. Cook for 10 to 15 minutes OR until the potatoes are done. Check with a fork. They should not fall apart but the fork should be able to go through a piece easily. Cut big pieces into smaller bite-size cubes.
- Next, cook chopped bacon in a skillet. I recommend cast iron pan. Once crispy, remove bacon into a bowl. If your bacon is very fatty, feel free to drain some of the grease.
- Add chopped onion (and garlic, if using) to grease. Stir often and cook until translucent.
- In a small measuring cup, whisk together apple cider vinegar, water, mustard and sugar.
- Add to cooked onion. Simmer for 3 to 4 minutes, then remove from heat.
- In a bowl with bacon, toss potatoes with dressing. Garnish with chopped parsley or dill and serve while still warm. You can make the potatoes ahead of time and cook the dressing before serving.
Should I serve it warm or cold?
Traditionally, German potato salad is served warm. It is recommended to make the mustard dressing in the skillet, pour over potatoes and bacon and serve. You can always refrigerate it and serve later, but cold bacon is not as tasty as crispy!
- Beer: You can add your favorite German beer to the apple cider vinegar and mustard mixture and reduce in the skillet. Don’t forget to serve a tall frosty glass of it alongside the ready dish!
- Pickles: Yep, feel free to toss in chopped pickles to the salad. They will go well since the dressing is tangy and vinegary.
- Dill: This herb is made to go with potatoes. Skip the parsley and stir in a tablespoon of chopped fresh dill with potatoes and dressing. So tasty!
More salad recipes:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
- 3 lb red potatoes
- 1/2 lb bacon chopped
- 1 medium sweet onion
- 1 teaspoon minced garlic optional
- 1/3 cup apple cider vinegar
- 2 tablespoons water
- 1 teaspoon granulated sugar
- 3 tablespoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons chopped fresh parsley
Wash potatoes and cut into quarters. Place in a pot and cover with water. Add a teaspoon of salt and bring to boil. Cook over medium heat for 10 to 15 minutes OR until the potatoes are done. They should not fall apart but the fork should easily pierce each piece. Drain and place in a large bowl.
In a large skillet, cook chopped bacon until crispy. Remove from pan and add to potatoes in a bowl. If your bacon is very fatty, drain half the fat from the skillet. To remaining bacon grease in skillet, add garlic and onion and saute until the onion is translucent.
In a measuring cup, whisk together vinegar, water, sugar and mustard. Add to onion in skillet and simmer, stirring often, until slightly reduced and thickened.
Pour warm mustard dressing over potatoes and bacon and gently toss to coat.
Garnish with chopped parsley and serve, while still warm.
You can use red, yellow or young potatoes in this recipe, Traditionally, the recipe calls for red potatoes.
To easily chop bacon, place it in the freezer for 5 minutes. It should be very easy to slice.
To make ahead: cook potatoes and keep in a bowl in the fridge. Bring the room temperature while you make the dressing. Serve warm.