Classic German Potato Salad

"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."
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Ready In:
2 1/2 lbs




  • 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.

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  1. 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 recipe#182564#182564.
  2. 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.


Originally born and raised in New York, and formerly the executive chef of the Courthouse Restaurant and Lounge, I moved to the State of Tennessee to be closer to our Children and Grandchildren. Although retired from working as a chef I still have a passion for cooking and love creating new recipes to share with family and friends.
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