This German Potato Salad is the potato salad for people who think they don’t like potato salad (and those of you who do!). Instead of mayonnaise dressing, it has a vinaigrette dressing and it’s actually served warm. It’s great for potlucks and picnics because you don’t have to worry about keeping it cold, and it’s also a little more sophisticated than your average potato salad. Plus, it has bacon in it. And a good, solid Our Best Bites rule is that bacon makes everything better, right?
Ingredient Notes
- Potatoes – This recipe calls for small red potatoes. This variety holds it’s shape well and is perfect for salads. Yukon gold would also work. I would avoid russets, as they would likely not hold up as well to mixing.
- Dill – You can use fresh or dried dill.
- Creole Mustard – Zatarain’s and Tabasco are both great national brands, but if you can’t find them, try a coarse mustard that’s in a squeezy bottle and not a jar. Walmart actually has a great store-brand coarse mustard that’s not too strong and has a really nice flavor.
How to make German Potato Salad
- Bring a large pot of salted water to a boil. While the water is heating, quarter or slice some red potatoes. When the water comes to a boil, add the potatoes and cook until you can pierce them with a fork but not to the point where they are mushy or falling apart. Drain the potatoes and run some cold water over them.
- While the potatoes are cooking/cooling, cut 6 ounces of bacon into bite-sized pieces. Place the bacon in a cold skillet and then turn the heat up to medium and cook until the bacon is crispy. While the bacon is cooking, whisk together some vinegar, water, sugar, salt, pepper, and mustard. Set aside. Remove the bacon from the skillet with a slotted spoon to a paper towel-lined plate, reserving the drippings in the pan.
- Add some minced onion and minced garlic and cook until fragrant and the onions are translucent. Add the vinegar/mustard mixture and turn the heat to high. Cook on high for about 3 minutes or until the dressing has reduced by about 1/3. Remove from heat and add the cooked potatoes. Gently toss the potatoes in the dressing and let it stand for about 5 minutes. Add the bacon and dill and gently toss again and then transfer to a serving dish. Garnish with fresh dill sprigs and serve immediately.
Frequently Asked Questions
If serving a crowd, this potato salad is best made fresh. While the flavor is super delicious after sitting in the fridge for a while, the potatoes really start to absorb the liquid and it can dry out a little. If you know you’ll be running short on time, you can definitely mix up your dressing ingredients ahead of time. You could also prep your garlic and onions and even cook your bacon, just remember to reserve some of the drippings to cook your garlic and onions in later. Store any pre-prepped ingredients in sealed containers in the refrigerator until ready to use.
Although traditionally served warm, I actually really enjoy leftovers cold out of the fridge, so you could make this one day and enjoy it cold or reheated for lunch throughout the week. Just know that when you reheat it, your potatoes will likely break down and lose shape.
German Potato Salad
Ingredients
- 2 pounds small baby potatoes red, Yukon gold
- 8 ounces bacon 1/2 of a standard package
- 1/2 cup minced onion
- 4 cloves garlic minced
- 1/2 cup white wine vinegar
- 1/2 cup water
- 2 teaspoon coarse grain mustard or dijon
- 1 tablespoon sugar
- 1/4 cup fresh dill or 1 tablespoon dry dill
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt plus more to taste
Instructions
- Bring a large pot of salted water to a boil. While the water is heating, quarter or slice the potatoes. When the water comes to a boil, add the potatoes and cook until you can pierce them with a fork but not to the point where they are mushy or falling apart. Drain the potatoes and run some cold water over them.
- While the potatoes are cooking/cooling, cut 6 ounces of bacon into bite-sized pieces. Place the bacon in a cold skillet and then turn the heat up to medium and cook until the bacon is crispy.
- While the bacon is cooking, whisk together the vinegar, water, sugar, salt, pepper, and mustard. Set aside. Remove the bacon from the skillet with a slotted spoon to a paper towel-lined plate, reserving the drippings in the pan.
- Add minced onion and garlic and cook until fragrant and the onions are translucent.
- Add the vinegar/mustard mixture and turn the heat to high. Cook on high for about 3 minutes or until the dressing has reduced by about 1/3. Remove from heat and add the cooked potatoes.
- Gently toss the potatoes in the dressing and let it stand for about 5 minutes. Add the bacon and dill and gently toss again. Give it a taste and add additional salt as needed, and then transfer to a serving dish. Garnish with fresh dill sprigs and serve immediately.
Questions & Reviews
Wow, this looks delish! Love German potato salad…
Love coming to your blog, it’s a breath of fresh air! Life is crazy busy, but after last Friday I think I can step into my neglected kitchen and feel normal again. I spent the last 3 months practicing for a “friendly” full contact powder puff fundraiser for our youth to be able to play. My family is happy to have me back and I am now nursing my battle wounds and loving every minute of it. Thank you for keeping me sane when I need a little escape from the football world, hope your hubby is okay!
This looks delicious! Can’t wait to try it.
Another great recipe!! I love your blog! I found cupcake Diaries from your blog and they sent me back to you with their giveaway of your book! Can’t wait to try the potaoe salad this week!
Yay! I will definitely try this for our upcoming 4th of July weekend event, so glad that I wont have to worry about refrigerating. BTW congrats on your upcoming baby, I’m due Aug. 7 and I think my nesting is already getting on my hubby’s nerves lol
This looks yummy and I think I’ll try it tonight. FYI- I noticed in the second paragraph it says “while the onions and garlic are cooking” instead of “while the bacon is cooking”.
Thanks, girl! I fixed it! 🙂
just curious– why is there a distinction made between the mustard in a squeezy bottle and the ones in the jar? I know you must have a reason and I’m curious as to what it is…
That’s the easiest distinction I can make between all the ground mustards, haha! 🙂 The ones in the jars (except for Tabasco) tend to be whole grain mustards made with wine and sometimes horseradish. They’re usually more expensive and they’re also very strong and distinct. Sometimes they’re good, but sometimes they’re very overwhelming. The ones in the squeezy bottles are usually “cheaper,” but I like them a lot more–they’re not overpowering and they are good complements to ingredients like bacon, onions, and potatoes without being the only flavor, you know?
Not the stout little bottles of coarse grain mustard they got for us in the Better Homes and Gardens Test Kitchen, nooooo! This made me giggle. Creole mustard is definitely a different beast than coarse grained mustard, and one of the yummiest things on earth.
Ohhhhh, Juli, I heart you!!! 🙂
Totally makes sense, thank you!
Made this german potato salad for a picnic. Got rave reviews. However, I love the spicier mustards. I used a whole grain mustard. It added flavor and texture and a visual impact. Got a really big thumbs up from someone who said the only place she had had better German Potato salad was when it was made by Germans. Love your site.
This looks interesting!! I would probably substitute another herb for the dill though since I am not a fan of it! By the way, I am saying “hi” and Cupcake Diaries sent me! I am a fan of your blog as well as theirs and she is even giving your cookbook away in a give away! I am hoping to score this jewel!! Have a great day!!
I totally know what you mean about “nesting”! I just finished my medical boards and my “vacation” has consisted of vacuuming, scrubbing and cooking – which I am loving :-)!
I have been looking for a good recipe for this German Potato Salad for a long time! If it is Our Best Bites worthy, then I know it will be perfect 🙂 I made your fish tacos last night and my husband LOVED them. You ladies make cooking fun again! Thank you:)