Introduction: German Potato Salad

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German potato salad is the best potato salad in the world. It's sour and sweet and wonderful. And best of all - NO MAYO! :D

(Mayo is the worst. Remember that.)

German potato salad is great hot or cold, and it's really easy to throw together. I'm using the recipe from Joy of Cooking, but slightly altered so it's more like my grandmother's. Her German potato salad had whole mustard seeds and no celery, so that's the way I make it too.

Step 1: What You'll Need:

  • 2 pounds new or yellow potatoes (I prefer red skinned new potatoes because they're so sweet)
  • 1/2 cup vinegar
  • 1/4 cup water or chicken stock
  • 1 teaspoon mustard seed OR 1/2 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • pinch of paprika
  • 4 slices of bacon
  • 1/2 onion
  • green onions
  • parsley

Step 2: Cook the Potatoes and Bacon

You want to cook them with the skins on - I chose to steam mine in a pressure cooker. (12 minutes at high pressure) You can also boil them on the stove or cook them in the microwave. When they're easily pierced with a knife, they're ready to go!

Don't use a fork for testing, you'll break them up too much. :)

Once they're cooked, set them aside so they can cool down a bit.

Cook the bacon until it's a crisp as you like - I like mine a little more fatty for this salad. Set it aside on paper towels when done.

Step 3: Make the Vinegar Dressing + Prep Toppings

If you're using whole mustard seeds, put them in the saucepan first over medium heat and shake the pan around for a couple minutes until they get a little astringent!

If you're using mustard powder, just add it along with everything else.

Combine the vinegar, water, mustard, paprika, salt and sugar together in a saucepan and bring to a boil then turn off the heat.

While that's coming to a boil, chop up your bacon, a couple of green onions and a few sprigs of parsley.

Step 4: Cook the Onions + Peel and Cut the Potatoes

You'll be cooking the onions in the bacon fat - I pour most of it out and keep it for later in the fridge. You really only need 1-2 teaspoons of fat in the pan.

I like to cook my onions over medium high heat so the edges will brown just a little bit. It adds extra sweetness to the salad and balances the vinegar out a little bit. :D Just keep an eye on them and don't let them burn!

While the onions are cooking, peel and cut your potatoes. It's traditional to peel them, but I tend to leave some of the skins on because they're yummy. Cut the potatoes into eighths - that should give you nice bite size pieces. Eat any bits that fall apart.

Step 5: Combine Everything!

In the pan you just cooked the onions in, add the potatoes, bacon, parsley and green onions. Mix to combine, and then pour in the dressing and mix again.

It will look like too much liquid at first - but don't worry! Just keep it over medium heat and mix it gently and the potatoes will soak up the liquid. :D

Once it's all combined, taste test and then serve! It's fantastic hot, but also great out of the fridge. I think it tastes even better the next day.