German Potato Salad

4.50 from 4 votes

Potatoes are mixed with cut up onions, bacon, and herbs and then covered in a vinegar-based dressing. Serve this alongside sausage for a great German meal!

Course potatoes, Side Dish

Cuisine German

Prep Time 20

Cook Time 10

Pressure Building Time 8

Total Time 38

Servings servings

Calories 191kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

2 lb golden potatoes about 6-7 potatoes, whole, unpeeled
6 cups water
4 pieces Bacon
¾ cup Beef broth
3 tbsp Sunflower oil
2 tbsp White wine vinegar
2 tbsp Dijon mustard
⅛ tsp Nutmeg
½ tsp salt
1 small sweet onion or ½ large sweet onion, diced
2 tbsp Chives chopped
2 tbsp Parsley chopped

Instructions

Wash the potatoes. Put 2 lb whole, unpeeled potatoes in the Instant Pot with 6 cups of water. Cook on HIGH for 6 minutes with a 6 minute natural pressure release.
In the meantime, cook 4 bacon pieces. Add the bacon to a small skillet and cook, turning occasionally, until very crispy. Remove from the pan to a paper-towel lined plate to remove excess grease.
Use a knife to cut the bacon into small bits.
After the 6 minute natural pressure release, make sure that the potatoes are fork tender. If not, cook for a few more minutes.
Run the potatoes under cold water until they are cool enough to touch. Once cooled, use your hands to peel the skin off of the potatoes.
Use a knife to cut the potatoes in half, lengthwise. Cut each half in half lengthwise again, and then 3-5 times horizontally, effectively cutting each potato into 16ths. Place them in a large serving bowl.
In a small bowl, whisk together ¾ cup beef broth, 3 tbsp sunflower oil, 2 tbsp white wine vinegar, 2 tbsp dijon mustard, ⅛ tsp nutmeg, and ½ tsp salt.
Pour about ½ of this mixture over the cut potatoes. Add chopped bacon, 1 small diced sweet onion, 2 tbsp chopped chives, and 2 tbsp chopped parsley to the bowl. Mix. Add more dressing if desired, or keep as is. Enjoy!

Notes

Inspired by http://www.mybestgermanrecipes.com/swabian-potato-salad/

Potatoes: You want to use a waxy potato. I used golden potatoes, but red skinned potatoes could work as well. Do not peel or cut the potatoes until after cooking them

Sunflower Oil: You can also use vegetable oil

Mustard: I used dijon mustard but if you can find it, I would recommend a German mustard!
Onion: Use a sweet onion. I used half of a large onion, but if you can find a small one, that should be the perfect amount.
You do not have to use an Instant Pot if you don’t have one/prefer not to. Simply fill a large pot with water, add the potatoes, and bring the water to a boil. Continue boiling until the potatoes are fork tender. Then follow the rest of the steps as directed.
Traditionally this recipe is served warm, but you can also chill it and serve cool if preferred
If you don’t like raw onions, you can always saute the onions in the leftover bacon grease before adding them to the salad.
It is delicious reheated so feel free to make it the day before you want to serve.

Nutrition