German Potato Salad

German Potato Salad is a tasty variation for the non-mayonnaise eaters in your family. Tender red potatoes are dressed with a tangy bacon vinaigrette, then tossed with green onion and fresh parsley giving it a bright burst of flavor in each and every bite.

I’m certain the love of potato salad in some form is universal. While I make it year-round it’s definitely on the grilling side dish menu during the warm Summer months for it’s sheer deliciousness and versatility. Potato salad pairs incredibly well with hotdogs and hamburgers, barbecue, grilled steak, chicken or pork. I think German potato salad is quite scrumptious served warm, at room temperature or chilled and the fact that the dressing isn’t mayonnaise based makes it a really terrific choice for outdoor events. While Southern style mayo based potato salad is my go-to, it’s equally nice to go a different route occasionally to keep things fresh. There isn’t a single variation of potato salad that I don’t love, I’m an equal opportunity potato salad fan.

You may also like: 16 Picnic Perfect Potato Salad Recipes, Greek Yogurt Dill Potato Salad and Homestyle Red Potato Salad.

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Helpful Kitchen Items:

• 4 Quart Saucepan
• Whisk Set
• Mandolin Slicer
• Large Salad Bowl

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German Potato Salad

Servings: 3 lbs

Author: Melissa Sperka

Ingredients

• 3 lb red potatoes sliced 1/4-inch thick peel intact
• 1 tsp salt
• 8 slices bacon cooked and crumbled
• 1 small sweet onion diced
• 2 garlic cloves finely minced
• 3/4 cup cider vinegar
• 1/3 cup canola or vegetable oil
• 3 Tbsp granulated sugar
• 1 1/2 Tbsp Dijon mustard
• 1 tsp celery salt more or less to your taste
• 1/2 tsp freshly ground black pepper
• 1 bunch green onions thinly sliced
• 3 Tbsp fresh Italian parsley chopped
• 1/2 tsp celery seed

Instructions

• Place the potatoes and salt into a pot, and fill with enough water to cover. by 2-inches.  
• Bring to a boil, and cook for about 10-12 minutes or until fork tender. Drain well then set aside.
• Meanwhile, cook the bacon in a large skillet until crisp. Remove to paper towels to drain, then crumble. Set aside.
• Reserve 3 Tbsp bacon drippings in the pan. To the skillet over medium-high heat add the diced onion to the drippings. Cook until softened and beginning to brown. Add the garlic, cook for 1 minute longer.
• Whisk in the vinegar, oil, sugar, Dijon, celery salt and black pepper. Bring to a simmer and whisk in the oil. Cook just until the sugar is dissolved and dressing is slightly thickened around 1-2 minutes. Remove from the heat and add the crumbled bacon to the dressing reserving some for garnishing.
• Use a large spoon or spatula to gently toss the potatoes with the dressing,green onion and parsley.
• Serve warm, at room temperature or chilled garnished with bacon, green onion, parsley and celery seeds.