Bacon, mustard, fresh herbs, and a bacon fat vinaigrette make German Potato Salad Recipe a summer potluck showstopper. It’s Whole30, paleo, and gluten free!
- 2 pounds Yukon gold potatoes
- 1/2 pound bacon, chopped into 1-inch strips
- 3/4 cup minced red onion
- 1/3 cup apple cider vinegar
- 1 tablespoon whole grain or stone ground mustard
- 1 tablespoon minced garlic
- 1 teaspoon ground black pepper
- 2 teaspoons sea salt
- 2 tablespoons finely chopped fresh parsley
- 1 1/2 tablespoons finely chopped fresh chives (optional)
- 1/2 tablespoon finely chopped fresh dill (optional)
- Cut potatoes into 1-inch cubes and place in a deep pot. Fill with water to an inch above the potatoes. Bring the pot to a boil, cooking for 15 minutes total from the time you turn the burner on.
- Meanwhile, heat a skillet over medium heat. Add the bacon to the skillet and cook for about 8 minutes or until crispy. Transfer the bacon to a plate, reserving the bacon fat in the skillet. Add red onion to the skillet, sauteing until tender. Add the apple cider vinger, mustard, garlic, black pepper, and sea salt. Bring the mixture to a boil for about 2 minutes to thicken.
- Once potatoes are done boiling, remove from heat immediately and drain. Give them a good shake in the colander to rid them of excess water. Return the potatoes to the pot on the burner, stirring constantly for about 10 seconds to evaporate any water clinging to the potatoes.
- Transfer the potatoes to a large bowl. Pour the apple cider vinegar mixture overtop and stir to coat. Add the bacon, parsley, chives, and dill, stirring just to combine. Serve warm or cold—your choice!
Keywords: German potato salad recipe