Description
This classic German Potato Salad recipe features tender baby potatoes tossed in a tangy mustard and apple cider vinegar dressing, enhanced with crispy bacon, sautéed onions, and fresh herbs. Perfect served warm or chilled, it’s a flavorful accompaniment for any meal.
Ingredients
Scale
Potatoes
- 1 ½ pounds baby potatoes
Bacon and Aromatics
- 4 strips bacon
- 2 cloves garlic, minced
- 1 small yellow onion, diced
Dressing
- 1 tablespoon dijon mustard
- 1 tablespoon whole grain mustard
- 2 teaspoons sugar
- 1/4 cup apple cider vinegar
Garnish
- 3 green onions, sliced
- 1 tablespoon parsley, chopped
Instructions
- Cook the Potatoes: Half the baby potatoes and place them in a large pot. Cover with cool water just enough to submerge the potatoes and add a pinch of salt. Cover the pot and heat over medium-high until it reaches a boil. Boil for 10-15 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes and set aside.
- Prepare the Dressing: In a bowl, whisk together dijon mustard, whole grain mustard, sugar, and apple cider vinegar until fully combined to create the tangy dressing.
- Cook the Bacon: In a skillet over medium heat, cook the bacon strips until crispy, about 8 minutes. Remove the bacon and set it on a paper towel-lined plate to drain and cool.
- Sauté Onion and Garlic: Pour off about half of the bacon grease from the skillet, leaving roughly 2 tablespoons for flavor. Add diced onion and minced garlic to the skillet and cook over medium heat until softened and tender, approximately 4 to 5 minutes.
- Add Dressing and Green Onions: Stir the prepared vinegar dressing and sliced green onions into the skillet with the cooked onions and garlic. Cook the mixture for about 1 minute to meld the flavors, then remove from heat.
- Toss Salad and Serve: Add the drained potatoes to the skillet with the dressing, then crumble the cooled bacon over the top along with chopped parsley. Toss carefully to combine all ingredients evenly. Serve the salad warm, or allow it to cool and refrigerate for a cold potato salad option.
Notes
- Use baby potatoes for quicker cooking and a tender texture.
- Adjust sugar in the dressing according to your preferred balance of sweetness and tang.
- This salad can be served warm for a comforting side or chilled for a refreshing dish.
- Leftovers keep well refrigerated for up to 3 days.
- For a vegetarian version, omit the bacon and use olive oil instead of bacon grease for sautéing.
