This warm German Potato Salad recipe features tender red potatoes and bites of bacon in a delightfully tangy bacon, vinegar, and mustard dressing. Our family enjoys this salad all year ’round!


  •  2 pounds medium-sized red potatoes
  •  1 tablespoon + 1/2 teaspoon kosher salt, divided
  •  1 pound thick-cut bacon, cut into 1/2″ pieces
  •  1 large yellow onion, diced
  •  3 large cloves garlic, minced
  •  3/4 cup apple cider vinegar
  •  1 tablespoon whole-grain mustard (use a bit more if you really like mustard)
  •  1 tablespoon Dijon mustard
  •  3 tablespoons sugar
  •  1/2 teaspoon freshly ground black pepper
  •  1/4 cup chopped fresh parsley


  1. Cut any larger potatoes in half so that all potatoes are approximately the same size. Place potatoes in a large pot and cover with cold water by 1″. Bring to a boil and stir in 1 tablespoon of the salt. Reduce heat to medium, so the water is just gently bubbling. Cook potatoes until they are easily pierced with a fork, about 10 to 15 minutes. Immediately drain the water so they don’t overcook. Leaving the potatoes in the pot, return the pot to the still-hot burner. With the lid off, let the potatoes steam-dry for a few minutes. Then remove to a cutting board. When cool enough to handle, cut potatoes into 3/4-inch sized pieces (leave the skins on).
  2. In a large skillet with tall sides, fry the bacon pieces over medium heat until chewy-crisp. With a slotted spoon, transfer cooked bacon to a plate.
  3. Return skillet with bacon grease to the stove top, over medium heat. Add onion and stir to coat. Cook for about 4 minutes, or until onion is nicely softened, stirring regularly. If onion starts to brown, turn heat down a little bit and continue cooking until softened. Stir in garlic and cook 1 minute more.
  4. Remove skillet from heat and stir in whole grain mustard, Dijon mustard, sugar, salt, and pepper. Then slowly pour in the vinegar and stir to combine. Return skillet to medium heat and bring mixture to a simmer. Cook for 2 to 3 minutes, stirring occasionally.
  5. Remove skillet from heat and add potatoes. Fold the potatoes until nearly all the dressing is absorbed. Then fold in the bacon. Add remaining 1/2 teaspoon of kosher salt (use more or less, to taste) and parsley, and fold again.
  6. Sprinkle with additional freshly ground black pepper, if desired. Serve straight from the pan or transfer the salad to a serving bowl. This dish is known for being served warm or at room temperature, but can also be served chilled.

Leave a Reply

Your email address will not be published. Required fields are marked *