Best German Potato Salad
Servings: 6 people
Calories: 245kcal
This German Potato Salad recipe is the perfect make-ahead salad. It is great when it's warm, of course, but it's equally as delicious when served at room temp. Perfect for picnics, cook-outs, and any other kind of gathering when a wonderful potato salad is needed.
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Equipment
- Roasting pan or baking sheet
- Large skillet for cooking bacon
- Medium saucepan for simmering dressing
Ingredients
- 1½ lb baby red potatoes
- 1½ lb baby gold potatoes
- 4 strips bacon
- ½ cup red onion chopped
- ½ cup chicken broth can substitute vegetable broth
- ¼ cup white wine vinegar
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper ground
- 1 teaspoon sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon spicy brown mustard
- ¼ cup dill pickles finely chopped
- ¼ cup chives finely chopped
Instructions
- Preheat oven to 400°F.
- Pierce the potatoes once with a sharp knife or fork (this will keep them from bursting in the oven). Place the potatoes on a baking sheet and roast them until tender, about 40 to 55 minutes. (Check doneness by inserting a sharp knife.)1½ lb baby red potatoes, 1½ lb baby gold potatoes
- Once the potatoes are cool enough to handle, cut the larger ones in half and remove the skin from about half of them (the skin will be somewhat loose from being roasted). Place potatoes in a large bowl.
- Meanwhile, cook the bacon in a large skillet until crisp. Remove to a paper towel-lined plate. Keep the rendered bacon grease in the skillet.4 strips bacon
- Over medium heat, sauté the chopped red onions in the bacon grease until soft, about 4 minutes. Turn off the heat. Crumble the cooked bacon and set aside.½ cup red onion
- In a separate saucepan, add the chicken broth, vinegar, salt, pepper, and sugar, and bring to a boil. Add the two mustards and the sautéed onions with the bacon grease. Reduce the heat and simmer for about 5 minutes.½ cup chicken broth, ¼ cup white wine vinegar, 1 teaspoon Kosher salt, ½ teaspoon black pepper, 1 teaspoon sugar, 1 tablespoon Dijon mustard, 1 tablespoon spicy brown mustard
- Pour the warm dressing over the potatoes and add the chopped pickles, and most of the crumbled bacon and snipped chives (save some for garnish).¼ cup dill pickles, ¼ cup chives
- Use two large wooden spatulas or spoons to gently toss the potatoes in the dressing. Allow the salad to sit for a few minutes to absorb the dressing.
- Taste and add more salt, if desired. Top with remaining bacon and chives. Serve warm or at room temperature.
Video
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
If you can't find baby potatoes, you can use larger ones. They will require a little longer baking. They are ready once the potato can easily be pierced with a sharp knife.
Before baking the potatoes, we recommend piercing each potato once with a sharp knife or fork. This will prevent any of the potatoes from bursting in your oven.
The salad can be made 4 to 6 hours in advance of serving. Store in a container with a lid. We recommend not tossing with the bacon and chives until just before serving.
Leftovers (which are delicious) will keep covered in the fridge for up to 5 days.
Nutrition
Calories: 245kcal | Carbohydrates: 3g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 662mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.3mg