German Potato Salad

A warm, tangy German potato salad made with Yukon gold potatoes, crispy bacon, and a bold whole grain mustard vinaigrette. Perfect as a hearty side dish for any meal.

Course Side Dish

Cuisine German

Keyword bacon potato salad, german potato salad,, warm potato salad

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 689kcal

Equipment

Large Pot
Colander
large skillet
Slotted spoon
Cutting board
Chef’s knife
Mixing bowls (medium and large)
Whisk
Measuring cups and spoons
Wooden spoon or spatula

Ingredients

Potato Salad

2 pounds Yukon gold potatoes scrubbed and sliced into 1/4-inch rounds
6 ounces uncured bacon diced
1/2 cup vinaigrette dressing see below
2 tablespoons shallots minced
2 tablespoons Italian parsley chopped
1 tablespoon kosher salt
1/8 teaspoon black pepper

Vinaigrette

1 cup avocado oil
1/3 cup apple cider vinegar
2 tablespoons honey
1/2 cup whole grain mustard
1/2 teaspoon kosher salt

Instructions

Vinaigrette

In a medium bowl, whisk together the avocado oil, apple cider vinegar, honey, whole grain mustard, and kosher salt until smooth and emulsified.
Set aside at room temperature until ready to use.

Potato Salad

Place the sliced potatoes in a large pot and cover with cold, well-salted water.
Bring to a gentle boil, then reduce to a simmer and cook until just fork-tender, about 8–10 minutes. Do not overcook.
Drain the potatoes carefully and let them steam dry for 2–3 minutes.
Meanwhile, heat a large skillet over medium heat and cook the diced bacon until crisp. Remove with a slotted spoon and drain on paper towels, reserving about 1–2 tablespoons of bacon fat in the pan.
Add the minced shallots to the reserved bacon fat and sauté for 1–2 minutes, until softened and fragrant.
Transfer the warm potatoes to a large bowl. Add the cooked bacon, shallots, vinaigrette, kosher salt, and black pepper.
Gently fold until the potatoes are evenly coated but still hold their shape.
Finish with chopped parsley and serve warm or at room temperature.

Notes

Use waxy potatoes like Yukon gold for the best texture.
Do not overcook the potatoes to avoid them falling apart.
The salad is best served warm but can also be enjoyed at room temperature.

Nutrition