German Potato Salad

I love potatoes, LOVE them. They are versatile, nutritious, inexpensive (even for organic), easily available, and darn tasty.  You can bake, boil, steam, grill, roast, or sauté them, and I honestly feel they are as good in a cheesy french gratin as they are simply baked and topped with butter and salt .  I make a lot of different kinds of potato salads but this one is a favorite of mine and my friends.  The waxy new potatoes have a sweet and creamy bite and are covered in a dressing made of smoky bacon, tangy mustard and vinegar, savory onion and garlic, and fresh green onion and parsley.  Most german potato salads are sweet, this one is not. The honey simply balances the vinegar and mustards but you don't really taste it.  Enjoy it this summer with some grilled Bratwursts and a simple salad.


4 pounds of organic new potatoes-I used yellow and red skinned potatoes

12 oz apple wood smoked bacon (preferably organic and pastured)

1 large red onion, finely chopped

3 cloves garlic, minced

¾ cup apple cider vinegar

3 tablespoons whole grain mustard

2 tablespoons Dijon mustard

2 tablespoons honey

15 green onions, chopped

1/4 cup avocado oil or olive oil

1/2 cup chopped organic parsley


Chop the potatoes into medium bite sized pieces and cook until tender, drain, and set aside.  Chop bacon into small sticks called lardons,  here is a how to.  Add the bacon to a large skillet or pot and cook on medium heat until golden brown and the fat has rendered. 

Add the chopped red onion to the pan and cook until softened, about 4-5 minutes. Turn down the heat to a simmer and add the garlic and cook for 1 minute, don’t let it brown. Add the cider vinegar, 2 mustards, and honey and simmer for 3 minutes.

Add the chopped green onions and turn off the heat, taste, season with salt and pepper. Stir in the avocado oil. Add the potatoes and parsley, toss well to combine, and let cool. Taste it again and see if it needs more salt and pepper. Serve at room temperature. 

If you are making this a day ahead make sure you leave it at room temperature long enough so the dressing is soft, otherwise it will be very thick and sink to the bottom of the bowl. You could even put it in a warm oven for a few minutes to warm it slightly, then toss very well before serving.

Serves 10-12

Health Tip: always choose organic potatoes.  Commercial potatoes have more pesticides by weight than any other produce. Here is a link the Environmental Working Groups complete list of 48 types of produce with the most contaminated at the top, click here.  The skin is porous so they really absorb everything they are sprayed with and grown in; think of them as little sponges. I pick my potatoes very carefully!

Cooking Tip: I used waxy yellow and red skinned potatoes because they are lower in starch and won't fall apart when cooked. I wanted a tender, sweet, creamy potato that would hold up to boiling and being tossed with dressing and these were perfect. Here is an article that goes over some of the different types of potatoes and what they are ideal for.  Experiment with different types and see which one you like most!