Mom’s German Potato Salad
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Servings
- about 10 side-dish servings
Categories
- Side Dish
- German
- Easy
Dietary
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
Allergens
- No obvious major allergens identified from the ingredient list.
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
From the CFiander Family Collection: A savory symphony of bacon, potatoes, and tangy cider vinegar—a cherished recipe, seasoned with love and tradition.
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Ingredients
- 4 pounds of Potato(s), Yukon Gold or red
- 1 pound of bacon, chopped
- 1 onion, yellow, chopped
- 3 cloves of garlic, minced
- 1/2 cup of cider vinegar
- 1/2 cup of water
- 1 Teaspoon of mustard, coarse brown
- 3 teaspoons of granulated sugar
- 1 tablespoon of celery, seed
- salt and pepper, to taste
Instructions
Prepare potatoes Half or quarter potatoes depending on size. Do not peel. Add to pot and cover with at least 2 inches of water. Boil for 10 minutes or until fork tender.
Prepare bacon Add the chopped bacon to a large skillet and set over medium-high heat. Cook until done then remove from pan. Reserve approximately 2-3 tablespoons of bacon grease.
Add onion and garlic Add onion to pan with bacon grease with and cook for 5-6 minutes until onions are softened. Add garlic and cook for 1-2 minutes.
Whisk Whisk together the apple cider vinegar, water, coarse brown mustard, and sugar in a small bowl.
Combine Add the bacon back to the skillet then add the vinegar mixture, mixing well to combine. Once heated, add the potatoes. Season with salt and pepper and garnish with fresh herbs.
Notes
Optional: 1/4 cup parsley, dill, chives
