Warm German Potato Salad
This German Mustard Potato Salad features tender potatoes, crispy bacon, and a tangy apple cider vinegar dressing for a perfect balance of savory and zesty flavors.
Servings 4 Servings
Calories 294kcal
Equipment
- Large pot
- Colander
- Skillet
- Slotted spoon or spatula
- Plate lined with paper towels
- Knife
- Cutting board
- Large mixing bowl
- Small bowl
- Whisk
Ingredients
- 4 medium-sized potatoes
- 4 slices of bacon chopped
- 1 small onion finely chopped
- ¼ cup apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Wash the potatoes thoroughly and place them in a pot of cold salted water. Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, about 20-25 minutes. Drain the potatoes and allow them to cool slightly.
- While the potatoes are cooking, fry the chopped bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain excess grease. Leave about 2 tablespoons of bacon grease in the skillet.
- In the same skillet with the bacon grease, add the finely chopped onion. Cook the onion until soft and translucent, about 3-5 minutes.
- Peel the slightly cooled potatoes and cut them into bite-sized chunks. Place the potatoes in a large mixing bowl.
- In a small bowl, whisk together the apple cider vinegar, granulated sugar, and Dijon mustard until the sugar is dissolved. Season with salt and black pepper to taste.
- Pour the vinegar mixture over the warm potatoes in the mixing bowl. Add the cooked onions and crispy bacon.
- Gently toss the potato salad until all the ingredients are well combined and the potatoes are evenly coated with the dressing. Adjust seasoning if necessary.
- Transfer the potato salad to a serving dish and garnish with chopped fresh parsley. Serve warm or at room temperature.
Video
Notes
Storage: Store the German Mustard Potato Salad in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the potato salad in a skillet over medium heat, stirring occasionally, until warmed through, or place it in a microwave-safe dish and heat on medium power in 30-second intervals, stirring in between, until warmed through.
Freezing: Freezing is not recommended for this potato salad, as the texture of the potatoes and the dressing can become compromised when thawed.
Nutrition
Serving: 1Serving | Calories: 294kcal | Carbohydrates: 46g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 174mg | Potassium: 993mg | Fiber: 5g | Sugar: 9g | Vitamin A: 14IU | Vitamin C: 44mg | Calcium: 35mg | Iron: 2mg