Hot German Potato Salad

Julie Rylander

Having lived in Germany for several years, I’m always looking for a truly authentic German flavor to my hot potato salad. In this dish, I used stone-ground mustard and a little less vinegar to keep the dressing balanced between acidic and tangy. Using the bacon grease in the dressing is an important (and flavorful) step. Don’t skip it!


  • 2 lbs. fingerling and red potatoes
  • ¼ lb. bacon, diced
  • ¼ C apple cider vinegar
  • ¼ C water
  • 1 T sugar
  • 1 t. salt
  • ½ T stone-ground mustard


  1. Put potatoes into a large pot and cover with water. Heat to a boil, then let potatoes simmer until cooked and tender. Ideally, the potatoes will still be a little firm. Slice the potatoes.
  2. In a separate pan, cook the diced bacon, reserving at least ½ T of the grease. Combine the vinegar, water, sugar, mustard, salt, bacon, and reserved grease. Heat through.
  3. Stir the potatoes with the dressing, and serve warm.