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Cozy German Potato Salad Recipe with Easy Tangy Mustard Vinaigrette

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A warm and tangy German potato salad featuring a mustard vinaigrette, crispy bacon, and fresh herbs. This comforting side dish is quick to prepare and perfect for gatherings.

Ingredients

Scale
  • 2 pounds (900g) waxy potatoes like Yukon Gold or red potatoes, scrubbed and cut into 1-inch chunks
  • 4 slices bacon, chopped
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup (60 ml) apple cider vinegar
  • 2 tablespoons (30 ml) Dijon mustard
  • 3 tablespoons (45 ml) olive oil (extra virgin recommended)
  • 1 teaspoon honey
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon fresh ground black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Place the potato chunks in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to medium and simmer for 12-15 minutes until just tender when pierced with a fork but not falling apart. Drain well and set aside.
  2. While potatoes boil, heat a skillet over medium heat. Add chopped bacon and cook until crisp, about 6-8 minutes. Remove bacon with a slotted spoon and drain on paper towels, leaving the rendered fat in the pan.
  3. In the same skillet with bacon fat, add diced onions and cook over medium heat until translucent and soft, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
  4. In a small bowl, whisk together apple cider vinegar, Dijon mustard, olive oil, honey, salt, and black pepper until emulsified. Taste and adjust seasoning if needed.
  5. Place warm potatoes in a large bowl. Pour the vinaigrette over the potatoes and gently toss to coat, allowing the potatoes to soak up the dressing. Add sautéed onions, garlic, and bacon pieces, folding them in carefully.
  6. Stir in chopped fresh parsley for a burst of color and freshness.
  7. Serve warm or at room temperature. Let it sit for 10 minutes before serving to let flavors meld.

Notes

Do not overcook potatoes to avoid mushy texture. Drain potatoes thoroughly before mixing with vinaigrette. Use rendered bacon fat to sauté onions and garlic for enhanced flavor. Serve salad warm or at room temperature for best taste. If salad feels dry after sitting, add a splash of olive oil or warm water. Avoid reheating in microwave to prevent gummy potatoes.

Nutrition

Keywords: German potato salad, mustard vinaigrette, tangy potato salad, bacon potato salad, warm potato salad, easy potato salad recipe

Find it online: https://flurpchef.com/cozy-german-potato-salad-recipe-with-easy-tangy-mustard-vinaigrette/