Description
A tangy, savory German-style potato salad featuring waxy red potatoes, crispy bacon, and a warm mustard-vinegar dressing that absorbs into the potatoes for maximum flavor.
Ingredients
Scale
- 2.5 pounds waxy red potatoes (red bliss, Yukon Gold, or fingerlings), cut into 1-inch cubes
- 8 ounces thick-cut smoked bacon (applewood or hickory), chopped into 1-inch pieces
- 1 medium yellow onion, finely diced
- 1/3 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 stalks fresh celery, finely diced
- 1 tablespoon granulated sugar
- 1 teaspoon ground black pepper
- Sea salt to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Wash potatoes and cut into 1-inch cubes. Place in a large pot, cover with cold water by an inch, and add generous salt.
- Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes until fork-tender but not mushy. Drain and let cool slightly (keep warm).
- While potatoes cook, chop bacon and cook in a large skillet over medium heat until crispy (6-8 minutes). Remove bacon bits with a slotted spoon, leaving rendered fat in the pan.
- Reduce heat to low. Add diced onion to the hot bacon grease and sauté for 2-3 minutes until softened.
- Whisk in apple cider vinegar, Dijon mustard, sugar, salt, and pepper directly into the hot fat. Whisk vigorously until emulsified and smooth.
- Place warm potatoes in a large mixing bowl. Pour the hot dressing over the potatoes and toss gently to coat.
- Let the mixture sit for 10-15 minutes to absorb the dressing. Add diced celery and half of the crispy bacon bits. Toss again.
- Let salad cool to room temperature, then cover and refrigerate for at least 30 minutes (or up to 24 hours).
- Before serving, toss again. Top with remaining bacon bits and fresh herbs. Serve cold or at room temperature.
Notes
Do not use russet potatoes as they will turn to mush. Use waxy potatoes like red bliss or Yukon Gold. The dressing must be poured hot over warm potatoes to ensure absorption. This salad tastes better the next day as flavors meld. Do not freeze, as potatoes will become grainy. Adjust salt based on bacon saltiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3
- Sodium: 450
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 32
- Fiber: 3
- Protein: 8
Keywords: Oktoberfest, German potato salad, fall recipes, harvest side dish, bacon potato salad, mustard dressing, gluten-free side dish