My grandparents immigrated to New York City from Germany in the early 1950s. They became American citizens and raised their children here but always stayed true to their German roots, especially in the kitchen. Today my grandmother (I call her Oma) continues to cook the most delicious and authentic German food. This is Oma’s traditional recipe for German potato salad with bacon and fresh herbs. It is a simple and vibrant recipe that can be enjoyed warm or at room temperature. – Amanda Catrini, Purchasing Assistant
| Level: | Easy |
| Total: | 2 hr 5 min |
| Prep: | 10 min |
| Inactive: | 45 min |
| Cook: | 1 hr 10 min |
| Yield: | 8 servings |
Ingredients
- 2 pounds Yukon gold potatoes (about 4), peeled
- 3 tablespoons extra-virgin olive oil
- 8 ounces bacon, cut into 1/2-inch strips
- 1 medium yellow onion, diced
- 3 tablespoons apple cider vinegar
- 2 tablespoons whole-grain mustard
- 1 tablespoon sugar
- Kosher salt and freshly ground black pepper
- 4 scallions, chopped
- 1 cup fresh flat-leaf parsley leaves, chopped
Instructions
- Put the potatoes in a large pot filled with cold water. Bring to a boil, reduce the heat to medium and cook until fork-tender, 35 to 40 minutes. Let the potatoes cool for 45 minutes; they will still be warm but will hold their shape when sliced into 1/4-inch-thick rounds.
- Heat 1 tablespoon of the oil in a large saute pan over medium heat. Add the bacon and cook until crisp, stirring occasionally, about 10 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate; set aside. Remove the drippings from the pan; return 3 tablespoonfuls and discard the rest.
- Add the onions to the pan and sweat over medium heat until soft, about 6 minutes. Add the vinegar, mustard, sugar, 2 1/2 teaspoons salt and 1 teaspoon pepper and cook until fragrant, 1 minute more.
- Add the cooled potatoes, half the cooked bacon, half the scallions, half the parsley and the remaining 2 tablespoons olive oil to the pan. Stir to combine and season with salt and pepper. Serve garnished with the remaining bacon, scallions and parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 272 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 19 mg |
| Sodium | 435 mg |
Reviews
Similar to my German Mother’s recipe she didn’t use mustard but added Maggie seasoning. Maggi seasoning sauce is a dark, strong, concentrated seasoning sauce produced commercially and sold in bottles.
It is a thin sauce, with the consistency of soy sauce or Worcestershire sauce, which it looks like.
It is a thin sauce, with the consistency of soy sauce or Worcestershire sauce, which it looks like.
Amazing!
Fantastic recipe! Everyone loved it. It’s very similar to my mom’s recipe, but hers didn’t have the mustard or apple cider vinegar. (She used white vinegar). I like this recipe even better than Mom’s, & I loved her recipe. This is now my new go to recipe for German potato salad.
Easy recipe and delicious! I doubled the recipe and only used 2 1/2 t of salt, which I thought was too salty. I had to add more sugar to balance it out. I suggest adding the salt in smaller parts as you like. Definitely a keeper!