Prep 15 mins
Cook 30 mins
Authentic German Potato salad is usually served warm or at room temperature, but however you eat it this salad is absolutely delicious. I must confess that I start eating it as soon as it is mixed, and some say it is even better after it has set for a few hours or the next day.
- 2 lbs baby red potatoes (or your favorite potato)
- 1 large white onion
- 1 lb bacon
- 6 tablespoons vinegar (or to taste)
- 1⁄3 cup oil
- 1 beef bouillon cubes or 1 vegetable bouillon cube
- 1 bunch green onion
- 2 tablespoons fresh parsley
- 3 tablespoons brown mustard (according to your taste)
- Boil peeled or skins-on (according to your preference) potatoes in water and bouillon for 15-20 minutes. (This may take longer if you are at high altitude). Don't let them get too soft - a fork should go in but the potatoes should not fall apart.
- Fry bacon and crumble bacon into small pieces.
- Dice the white onion and fry it in the bacon grease.
- Chop the potatoes into cubes.
- Mix the bacon, white onion, oil, mustard, and vinegar together in a bowl that will be large enough to hold your potatoes.
- Chop the green onions.
- Toss the cooled potatoes in your sauce along with the green onions.
- Sprinkle with parsley, salt and pepper to taste.
Made for Fall PAC 2012 and so glad I did. I did cut the recipe in half for DH and I but I will be making this again. Served this with Salsa Burgers#182564.
This is a very good recipe for German potato salad. I recommend using Dusseldorf mustard. The proportions were on point. This type of potato salad is best eaten warm if not hot! Try it with bratwurst. Thanks!! PS - Did not use the green onions - never have, never will. Just don't think it's necessary as the flavors without are already amazing.