German Inspired Potato Salad

The Black Cat Kitchen
by The Black Cat Kitchen
3 servings
45 min

I was gifted a couple packs of brats recently which I was so excited about. I love brats cooked with charcoal. It's such a yummy summer meal. I started thinking about what sides I wanted to eat with the brats. I usually go with fries and a veggie like broccoli or corn on the side. I wanted to spice things up a bit and try something different. Presenting, a warm potato salad--heavy on the tart vinegar!

I like this option because it does not feel as heavy as potato salads made with mayo as the base. I made a smaller amount since there was just two of us eating and I didn't want too many leftovers.

I know I will be asked about omitting the bacon. You can omit the bacon...but I really recommend you leave it in. It is what helps to create the sauce and wonderful flavor. This just wouldn't be the same without it!

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German Inspired Potato Salad
Recipe details
  • 3  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Potato Salad
  • 1 pound baby red potatoes or baby yukon gold
  • 1 small red onion, diced
  • 1 tsp salt for boiling potatoes
  • 6 oz bacon, cooked
  • 1/4 C apple cider vinegar
  • 2 tsp granulated sugar
  • 2 tsp dijon mustard (grainy)
  • 1/4 C fresh chopped parsley
  • 2 cloves garlic, minced
  • salt and pepper for seasoning
Potato Salad
Clean your potatoes and ensure they are approximately the same size for boiling, if not, cut larger potatoes in half
Dice your onion
Place potatoes in a pot of cold water and bring to a boil, adding salt
Meanwhile, begin to pan-fry your bacon
Reduce heat on potatoes and simmer for 10-15 minutes or so until potatoes are just barely cooked
Cook your bacon until crispy and reserve the grease
Let your potatoes cool and cut into uniform chunks, about 1/2 inch or so
Keep bacon grease in the skillet on low heat and saute red onions for about 5 minutes
Slowly add vinegar, mustard, sugar, and salt and pepper
Bring to a simmer, cooking for a few minutes
Add garlic and cook for 1 minute longer
Remove from heat and add in potatoes to toss with sauce
Crumble the bacon and mix with potatoes
Add chopped parsley to salad
  • You can keep the salad in the fridge for a few days if you don't eat all of it. Just reheat slightly as it is best served warm or hot.
  • Feel free to double this recipe.
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  • Gretchen Pearman Gretchen Pearman on Oct 26, 2022

    My familie's recipe also has hard boiled eggs sliced in it. My name is Gretchen so I am part German and make a lot of German dishes.

  • Lisa Lisa on Oct 27, 2022

    That sounds slot like my momma's wilted salad dressing minus the red onion, garlic &mustard but when warm poured it over bib lettuce and green onion some diced tomatoes maybe cucumber whatever we had in the garden and crumble the bacon over it was the best salad ever and I cannot wait to try yours over potatoes!!

    Thank you so much for sharing this, you have reminded me of a forgotten favorite from when I was a child. Have a wonderful day...

    • The Black Cat Kitchen The Black Cat Kitchen on Jul 26, 2023

      That sounds so wonderful, Lisa ! I'm so glad the recipe inspired a forgotten memory :) Take care and enjoy!