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Recipes

Hot German Potato Salad

Author: Julie Rylander

In this dish, I used stone-ground mustard and a little less vinegar to keep the dressing balanced between acidic and tangy.

Ingredients

  • 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
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!

Preparation

  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.