GERMAN POTATO SALAD
German potato salad is easy and delicious. My family loves potatoes and this recipe is one of our favorite ways to serve them. We love the sweet and sour taste of this German potato salad. This recipe could be doubled or cut in half. The potato salad keeps well for several days. The mustard is optional. I don’t add it to mine but a lot of recipes do add it. You might try a little both ways to see what you prefer. This dish is wonderful to take to any pot luck or picnic or gathering since it can be served hot or cold and it goes well with just about anything. You might also like to check out our recipe for pimento cheese macaroni salad.
German potato salad will quickly become a favorite.
6 cups diced red potatoes, unpeeled
8 slices bacon, cooked crisp
1 medium onion, peeled and chopped
3 tablespoons water
1/2 teaspoon salt
1/3 cup white or apple cider vinegar
3 tablespoons white granulated sugar
1 tablespoon Dijon mustard (optional)
1/4 teaspoon black pepper
3 tablespoons fresh chopped parsley (could use 1 tablespoon dried parsley)
Put the chopped potatoes in a pot and cover with water. (I usually add about 1/2 teaspoon salt to water). Bring to a boil on top of the stove and cook about 10 minutes or until they are tender when you stick them with a fork. Drain and set aside. Cook the bacon until crisp remove from skillet, drain and set aside. Add the chopped onion to the bacon drippings left in the skillet. Cook until tender. Stir in vinegar, water, sugar, salt, pepper and mustard. Bring to a boil. Slowly add drained potatoes to the skillet along with half the bacon, crumbled. Turn down stove to medium and heat all the ingredients about five minutes stirring to mix. Remove from stove and sprinkle on the rest of the bacon, crumbled, along with the parsley. I chopped up a few green onions for color on top, too. Add more salt and pepper if needed. Makes 6 to 8 servings. Enjoy!
Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!
German Potato Salad
Ingredients
- 6 cups diced red potatoes unpeeled
- 8 slices bacon cooked crisp
- 1 medium onion peeled and chopped
- 3 tablespoons water
- 1/2 teaspoon salt
- 1/3 cup white or apple cider vinegar
- 3 tablespoons white granulated sugar
- 1 tablespoon Dijon mustard optional
- 1/4 teaspoon black pepper
- 3 tablespoons fresh chopped parsley could use 1 tablespoon dried parsley
Instructions
- Put the chopped potatoes in a pot and cover with water. (I usually add about 1/2 teaspoon salt to water). Bring to a boil on top of the stove and cook about 10 minutes or until they are tender when you stick them with a fork. Drain and set aside.
- Cook the bacon until crisp remove from skillet, drain and set aside. Add the chopped onion to the bacon drippings left in the skillet. Cook until tender. Stir in vinegar, water, sugar, salt, pepper and mustard. Bring to a boil.
- Slowly add drained potatoes to the skillet along with half the bacon, crumbled. Turn down stove to medium and heat all the ingredients about five minutes stirring to mix.
- Remove from stove and sprinkle on the rest of the bacon, crumbled, along with the parsley. I chopped up a few green onions for color on top, too. Add more salt and pepper if needed.
Don’t forget to pin German potato salad.
Follow us on Instagram.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
