This is a traditional German-style potato salad good year round, not just in October.

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.

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  • Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon.

  • Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes.

  • Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.

Cook's Note:

Use sucralose sweetener (such as Splenda(R) in place of sugar if desired.

Nutrition Facts

242 calories; protein 6.9g 14% DV; carbohydrates 47.3g 15% DV; fat 2.9g 5% DV; cholesterol 6.6mg 2% DV; sodium 170mg 7% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/29/2015
German style food is not something I grew up eating and even now I wouldn't say it's something that either Hubs or I have a well-developed palate for. We have been experimenting with it more in recent years and have learned we really enjoy it, particularly when we're talking about recipes like this one. Holy moly, what a salad! No ordinary potato salad this! It does require a little extra effort than most, but it's so worth it. Just right tangy and sweet, with accents of parsley and celery that lend freshness, crunch and flavor. Given I made such a small portion for just the two of us, I was tempted to just toss everything together rather than try and layer it as directed in the recipe. I'm so glad I made it as the submitter intended as I'm sure that was partly why this salad was so beautiful, certainly a sophisticated cut above most potato salads, German potato salads included. If I have one criticism it's that I didn't trust my instincts and use either a Yukon Gold or red potato. I guess I assumed that if that wasn't specified then an ordinary russet was what was intended. Just as I suspected, with the russet I used the slices tended to fall apart. Still, the combination of flavors and ingredients in this salad far and away made up for any disappointment I had with the potato itself. Read More
(26)

Most helpful critical review

Rating: 2 stars
05/02/2020
Recipe is off. I followed it to the letter and it came out super dry and no flavor. I love traditional German food (and do not like traditional American potato salad full of mayo). So this sounded great. But this is just not a good recipe as written. Read More
26 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/29/2015
German style food is not something I grew up eating and even now I wouldn't say it's something that either Hubs or I have a well-developed palate for. We have been experimenting with it more in recent years and have learned we really enjoy it, particularly when we're talking about recipes like this one. Holy moly, what a salad! No ordinary potato salad this! It does require a little extra effort than most, but it's so worth it. Just right tangy and sweet, with accents of parsley and celery that lend freshness, crunch and flavor. Given I made such a small portion for just the two of us, I was tempted to just toss everything together rather than try and layer it as directed in the recipe. I'm so glad I made it as the submitter intended as I'm sure that was partly why this salad was so beautiful, certainly a sophisticated cut above most potato salads, German potato salads included. If I have one criticism it's that I didn't trust my instincts and use either a Yukon Gold or red potato. I guess I assumed that if that wasn't specified then an ordinary russet was what was intended. Just as I suspected, with the russet I used the slices tended to fall apart. Still, the combination of flavors and ingredients in this salad far and away made up for any disappointment I had with the potato itself. Read More
(26)
Rating: 5 stars
04/04/2015
I made this today for easter tomorrow. I used fresh scallions and backyard wild onion greens. I also used baby Yukon golds and baby red potatos. I doubled the recipe after hearing from both daughters that they WERE coming. I'm waiting on this to cool off before I put it away for tomorrow...ok actually I can't keep a fork out of it:) Read More
(6)
Rating: 4 stars
05/10/2015
This was very good and one that was different for us. We really enjoyed the sweet and tangy notes of this salad. This would be a great addition to anyone's BBQ as there is no mayo! Recipe group selection for 5/10/2015. Thanks for sharing lutzflcat! Read More
(5)
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Rating: 5 stars
07/20/2013
I just prepared this recipe and am enjoying a sample right now! I used a package of real (not soy) bacon bits for the bacon and with no drippings available I added a couple tablespoons of cooking oil to brown the onion etc. helped to emulsify the dressing. I didn't bother to stack the layers just mixed good and let it all mellow together before dinner.Yum Read More
(3)
Rating: 4 stars
07/09/2015
Fantastic! The dressing had me licking the bowl! I made the dressing and potatoes the night before then assembled before making the rest of supper--this went very well with brats and sauerkraut. Thanks for sharing your recipe lutzflcat! Read More
(2)
Rating: 5 stars
10/08/2014
Was looking for a recipe with ingredients I had at hand so glad I found this. My 13 year old has 2nds. Very tasty. Read More
(2)
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Rating: 4 stars
05/14/2015
Recipe Group Selection: 09 May 2015 I cut the recipe in half but wish I would have kept the dressing amounts at the full portion. The flavor is very good and I like that I usually always have the ingredients on hand. I served this with 'Chicken Verde Sandwiches' from AR. Thank you lutzflcat for sharing your recipe with all of us. Read More
(1)
Rating: 5 stars
11/07/2015
I enjoy German potato salad but it is normally a little heavy for me. This fixed that! The celery and parsley made it taste fresh and bright. I do think it needs a little salt and pepper but other than that I wouldn't change a thing. I will definitely be making this again. Read More
(1)
Rating: 5 stars
07/02/2014
very traditionally perfect...even better the next day! Read More
(1)
Rating: 2 stars
05/02/2020
Recipe is off. I followed it to the letter and it came out super dry and no flavor. I love traditional German food (and do not like traditional American potato salad full of mayo). So this sounded great. But this is just not a good recipe as written. Read More