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
Long time reader here. I have been making this recipe for office potlucks for four years running. It’s one of my husband’s favorites and I make it all year long!
Some tweaks that have worked well for me after much experimentation:
– Since there’s no creole mustard to be found where I live, any kind of sweet mustard will do (I prefer Stonewall Kitchen Bourbon Molasses Mustard)… and I’m VERY generous with it 😀
– In the fall/winter I substitute apple cider vinegar for white wine, and maple bacon for regular (and I always double the bacon quantity too)
– The potatoes get more flavor coaxed out of them if roasted in the oven instead of boiled (though boiling is easier/faster)
– Most crucially: I always make sure I let the potatoes sit in the dressing for AT LEAST 12 hours in the fridge. Then I reheat, mix in the fresh dill and bacon, and we’re good to go!
Thank you for the wonderful recipes as always, ladies 🙂
Awesome tips! So glad you love it!!