I really like German potato salad because there’s no mayonnaise. Not that I have anything against mayo but sometimes you crave something a little lighter. The other thing I like about this potato salad is you can serve it hot, chilled or at room temperature, making this a perfect option for picnics and parties.
The taste is savory with a little tang from the vinegar, the bacon adds a nice salty element while the Dijon mustard brings depth and ties it all together. And of course it pairs perfectly (as you can see from the above photo) with beer soaked bratwurst.
2 pounds red potatoes – washed and diced into bite size pieces, skin on
1 pound bacon – cooked and chopped
1 medium red onion – chopped small
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons sugar
1 and 1/2 tablespoons tone ground or Dijon mustard
1/2 teaspoon salt – more or less to your taste
1/2 teaspoon pepper – more or less to your taste
handful of chopped fresh parsley – optional as you can see from the photo I forgot to add prior to taking the photo. 🙂
Bring a large pot of salted water to a boil, over medium/high heat. Add in diced potatoes, and boil until fork tender, about 10 to 12 minutes. Drain potatoes and pour into a mixing bowl.
While the potatoes are cooking work on the sauce. Pan fry the bacon in a large skillet. Heat over medium heat and cook until nice and crispy, about 10 minutes. Remove bacon from grease, chop into bits and set aside. Leave a couple tablespoons of grease in the pan. (Note: The bacon grease adds a ton of flavor but if you prefer, you can wipe the pan clean and saute the onion in olive oil if you prefer.)
Add diced red onion to grease and cook about 5 minutes or until the onions are soft and tender. Whisk in vinegar, olive oil, sugar, mustard, salt, and pepper until heated through, about 2 to 3 minutes.
Pour onion sauce/mixture over cooked potatoes. Toss everything together with bacon and parsley. Taste and add more salt/pepper if needed. Serve hot, or chill and serve cold.