German Potato Salad with Bacon and Two Mustards
German potato salad made with crispy bacon, tender red potatoes, and a vinegar-based dressing built with both whole grain and Dijon mustard for added texture and a smoother base.
Servings 6 8
Calories 320kcal
Equipment
- large pot For boiling the potatoes.
- skillet To cook bacon and soften onions in the rendered fat.
- mixing bowls (large and small). For tossing and the dressing.
- whisk To fully combine the dressing.
Ingredients
- 2 lbs (900 g) red potatoes cut into 1-inch (2.5 cm) cubes
- cold water enough to cover potatoes by 1-2 inches (2.5-5 cm)
- 1½ tbsps kosher salt (for boiling water)
- ½ lb (225 g) bacon cooked and crumbled
- 2 tbsps (30 ml) bacon grease
- 1 cup (150 g) yellow onion minced
- ⅓ cup (80 ml) apple cider vinegar
- 3 tbsps (38 g) granulated sugar
- 1 tbsp (15 g) whole grain mustard
- 1 tbsp (15 g) Dijon mustard
- 2 tsps (6 g) kosher salt
- ¾ tsp (2 g) coarse ground black pepper
- ½ tbsp (2 g) finely chopped fresh parsley
- fresh chives optional for garnish
Instructions
- Add the cubed red potatoes to a large pot and cover with cold water by 1–2 inches (2.5-5 cm). Season the water generously with kosher salt. Bring to a boil over medium-high heat, then reduce slightly to maintain a even boil. Cook for 9–12 minutes, or until the potatoes are tender when pierced but still hold together. Drain well and transfer to a large mixing bowl. Let the potatoes cool for about 15–20 minutes so they are no longer steaming hot but still warm enough to take on the dressing.2 lbs (900 g) red potatoes, cold water, 1½ tbsps kosher salt
- While the potatoes cook and cool, cook the bacon in a skillet over medium heat until crisp. Transfer the bacon to a paper towel-lined plate and reserve about 2 tablespoons (30 ml) of the bacon grease in the pan. Add the minced yellow onion to the warm bacon grease and cook for about 4 minutes, stirring occasionally, until softened. Remove from heat.½ lb (225 g) bacon, 2 tbsps (30 ml) bacon grease, 1 cup (150 g) yellow onion
- In a small bowl, whisk together the apple cider vinegar, sugar, whole grain mustard, Dijon mustard, kosher salt, and coarse black pepper until smooth and fully combined. Using both mustards provides texture from the whole grain and a smoother base from the Dijon, allowing the dressing to come together more completely than a vinegar-only mixture.⅓ cup (80 ml) apple cider vinegar, 3 tbsps (38 g) granulated sugar, 1 tbsp (15 g) whole grain mustard, 1 tbsp (15 g) Dijon mustard, 2 tsps (6 g) kosher salt, ¾ tsp (2 g) coarse ground black pepper
- Add the cooked bacon, softened onions, and chopped parsley to the bowl of warm potatoes. Pour the dressing over the top and gently toss until the potatoes are evenly coated, taking care not to break them apart. Top with fresh chives if you like.½ tbsp (2 g) finely chopped fresh parsley, fresh chives
- Serve warm, or cover and refrigerate for at least 3 hours before serving cold.
Notes
- Potatoes should be tender but still intact before tossing. Overcooking will cause them to break apart.
- Dressing the potatoes while still warm helps them absorb the flavor more evenly.
- Whole grain and Dijon mustard serve different roles in the dressing and are recommended together for best results.
- Adjust sugar slightly to taste if you prefer a more or less balanced vinegar profile.
- If using table salt instead of kosher salt, reduce the amount by half.
Nutrition
Serving: 250g | Calories: 320kcal | Carbohydrates: 32g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 30mg | Sodium: 780mg | Potassium: 720mg | Fiber: 3g | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 18mg | Calcium: 30mg | Iron: 2mg