A heavy handful of herbs and acidity bring bright and tangy flavors to this potato salad.

Tangy German Potato Salad

A heavy handful of herbs and acidity bring bright and tangy flavors to this potato salad.

Ingredients

  • 10 Red Bliss or 6 Yukon Gold potatoes (washed and scrubbed, cut into large chunks)
  • 8 thick-cut slices of bacon (medium dice)
  • 3 cloves garlic (finely minced)
  • 2 stalks celery ( medium dice)
  • ½ red onion (small dice)
  • 1 Tbsp Dijon mustard
  • 2 Tbsp whole-grain mustard
  • 3 Tbsp white granulated sugar
  • ¼ cup Apple cider vinegar
  • 2 Tbsp champagne vinegar
  • 1 cup fresh parsley (finely chopped)
  • 2 Tbsp fresh tarragon (finely sliced)
  • ¼ cup fresh chives (finely sliced)
  • Salt & freshly-ground black pepper (to taste)

Instructions 

  • Put potatoes in a pot and cover with cold water by 1”.
  • Add salt and bring potatoes to a simmer.
  • Cook until potatoes are tender in the center.
  • Drain and remove from heat. Allow potatoes to cool at room temperature for 30-45 minutes.
  • While the potatoes are cooling, cook bacon on medium heat until the diced bacon is fully cooked and most of the fat has rendered.
  • Remove bacon from oil with a slotted spoon and reserve on paper towels to drain.
  • Cook onion on low heat in bacon fat.
  • Once the onion is translucent, add garlic and cook for an additional 3 minutes.
  • Remove from heat.
  • Add the apple cider vinegar, champagne vinegar, Dijon mustard, whole-grain mustard, and sugar.
  • Add the bacon and stir to combine.
  • Add the potatoes and fresh herbs and carefully stir to combine the mixture together.
  • Do not overmix the potatoes, as they fall apart easily after they are cooked.
  • Serve immediately, or cool in refrigerator and serve cold.
Skip to content