This warm German potato salad is a favorite of our family year round. Tender potatoes, smoky bacon, and a mouthwatering tangy sauce come together in a rich, comfort food that goes great with roast pork on chilly winter nights or served up beside grilled sausages on the patio in the summer. It is the perfect potluck food and tastes even better when the flavors come together after it sits a bit.
The secret to a great potato salad is to choose the right potatoes. We look for Yukon Gold potatoes for both texture and flavor. Once cooked, the potatoes are ready to soak up all that goodness from the dressing. We often make a little more than the recipe calls for, in hopes of having some leftovers for lunch the next day. That’s a tall order, though, because our family is quick to line up for seconds (or even thirds)!
German Style Potato Salad
Serves 4 - 6; 60 minutes
- 1 1/2 pounds Yukon Gold potatoes (recommended), peeled and quartered
- 3 tablespoons vegetable oil
- 4 pieces thick-sliced bacon, diced
- 1 cup onion, diced
- 1 cup celery, diced
- 3 tablespoons white vinegar
- 3/4 cup vegetable broth
- 1 tablespoon spicy brown mustard
- Place potatoes in large pot and cover with cold water. Bring to a boil over high heat. Cook for about 20 minutes, until potatoes are tender when pieced with a fork. Drain. Cool completely.
- Heat vegetable oil in a frying pan. Add bacon, onions and celery. Fry over medium-high heat stirring occasionally until bacon is just browned and onions are soft.
- Stir vinegar, broth, and mustard into the bacon mixture. Bring to a boil. Turn off, and let rest for 10 minutes.
- Season sauce with salt and pepper to taste. Pour over potatoes and toss gently to mix.
- Garnish with chopped parsley, chives and dill. Serve warm or cold.
Recipe adapted from Kitchen Journals