German Potato Salad
This warm German Potato salad combines tender potatoes with bacon, onions and fresh herbs in a tangy-sweet mustard dressing you are going to love! The perfect side dish for summer BBQs and fall get-togethers!
Equipment
- Large pot
- Measuring cups and spoons
- Cutting board and knife
- Large braiser pan or Dutch oven
Ingredients
- 2.5 lb baby red potatoes
- 12 oz package of bacon, diced
- 1 medium onion, finely diced
- 3 cloves of garlic, minced
- 2 tablespoon whole grain mustard
- 1 tablespoon sugar add more to taste
- ½ cup apple cider vinegar
- 1 tablespoon fresh dill
- 1 tablespoon fresh parsley
- ½ lemon, juice of
- salt & pepper to taste
Instructions
Boil the Potatoes
- Bring a large pot of salted water to a full rolling boil. Carefully add in your washed potatoes. Cook until fork tender, about 10-15 minutes depending on potato size. Remove from heat, drain and set aside to cool slightly. Then slice or cut into quarters (depending on your preference). Set aside while you make the dressing.
Make the dressing.
- Add 12 oz of diced bacon into a pan and cook over medium high heat until crispy. Use a slotted spoon to remove the bacon from the pan onto a paper towel lined plate. Leaving the bacon drippings in the pan.
- Add the diced onion to the same pan and cook on medium for a few minutes until soft and translucent. Add the garlic and cook for a minute until fragrant. Then add in wholegrain mustard, sugar and vinegar. Bring to a boil then turn the heat down to low and cook for a few minutes until it's reduced a little. Season with a generous pinch of salt and pepper.
Assemble the salad.
- Leaving the heat on low, add the potatoes to the pan with the dressing and toss to coat. Allow that to cook on low for a minute or two then turn the heat off. Add in the bacon, dill and parsley with a squeeze of lemon. Toss to combine. Then taste and add additional seasoning as preferred. Serve warm and enjoy!
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