German Potato Salad
Adapted from Budget Bytes on July 18, 2025
Prep:
10 minutes
Cook:
15 minutes
Total:
25 minutes
Ingredients
Serves/makes 6
Instructions
1.
Boil the potatoes: Wash 2 lbs. of small red potatoes well. Place them in a large pot and add enough water to cover them by one inch. Add about 1 tsp of salt to the water to make sure the potatoes are well seasoned. Place a lid on the pot and turn the heat to high. Bring the pot to a boil, then continue to boil the potatoes until they are tender enough to be easily pierced with a fork (12-15 minutes, depending on the size).
2.
Cook the bacon: While the potatoes are boiling, cook 4 oz. of bacon in a skillet over medium heat until the bacon is brown and crispy. Remove the cooked bacon from the skillet. Leave the bacon fat in the skillet as it will be used to cook the onions and make the dressing.
3.
Sauté the onion: Add one diced yellow onion to the skillet with the bacon fat. Continue to cook over medium heat until the onions are soft and translucent. The moisture from the onions should dissolve all the browned bits of flavor stuck to the bottom of the skillet from the bacon.
4.
Make the dressing: Once the onions are soft, reduce the heat in the skillet to low and add 1 Tbsp grainy mustard, 1 Tbsp sugar, ½ tsp salt, ¼ tsp freshly cracked pepper, and ⅓ cup apple cider vinegar. Whisk the ingredients in the skillet until they form a light sauce, then turn the heat off.
5.
Slice the potatoes: Once the potatoes are tender, drain them in a colander and let them cool for just a few minutes or until they are cool enough to handle. Slice the potatoes into 1/4-inch thick half-moons.
6.
Add to the dressing: Roughly chop the cooked bacon and ¼ cup of fresh parsley. Add the sliced potatoes, bacon, and parsley to the skillet with the dressing.
7.
Serve: Toss the ingredients together until everything is evenly coated in dressing and parsley. Give the potato salad a taste and adjust the salt or other ingredients to your liking. Serve hot and enjoy!
Related
Oven Roasted Broccoli
Misc.
Notes
You can easily prep this the day before by cooking the potatoes and bacon and making the dressing separately. Store everything in airtight containers in the fridge and combine before serving.
The salad can be served hot or cold and is great for potlucks or BBQ spreads.