Recipe: Warm German Potato Salad

Warm German Potato Salad, Courtesy:
Warm German Potato Salad, Courtesy:

This basic German Potato Salad recipe uses white wine vinegar, mustard and bacon for an authentic preparation.


Salt and ground pepper
1 1/2 pounds small new potatoes, scrubbed
3 slices bacon, thinly sliced crosswise
1 small red onion, halved and thinly sliced
4 Tbsp. white-wine vinegar
3 Tbsp. whole-grain Dijon mustard 


  1. In a 5-quart saucepan, bring 1 inch salted water to a boil; reduce to a simmer.
  2. Add potatoes.
  3. Cover; cook until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
  4. Drain; cool slightly, and halve.
  5. In a small skillet over medium heat, cook bacon until crispy, 3 to 5 minutes.
  6. Add onion.
  7. Cook, stirring often, until tender, 2 to 4 minutes.
  8. Remove from heat; add 3 tablespoons vinegar and mustard.
  9. Toss with warm potatoes.
  10. If desired, season with salt and pepper, and add up to 1 tablespoon more vinegar.
  11. Serve warm.

Food Mingle Blog Alternatives and Substitutions:

  • Add some fresh, chopped parsley for a garnish just before

Yield: 4 servings

Source: Everyday Food, Fresh Flavor Fast, 2010



Recipe: Basic Potato Salad

Basic Potato Salad, Courtesy:
Basic Potato Salad, Courtesy:

Use this basic potato salad recipe as a starting point for your picnic salad. You can then experiment with adding ingredients you like; consider adding peas, bacon, or ham – the sky is the limit.

3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
1/3 cup white-wine vinegar
4 scallions, white part minced, green part thinly sliced
Coarse salt
Ground pepper
3/4 cup light mayonnaise


  1. Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.

  2. Place potatoes in basket, cover pot, and reduce heat to a gentle simmer.

  3. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.

  4. Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.

  5. Add hot potatoes to vinegar mixture; toss to combine.

  6. Cool to room temperature, tossing occasionally, about 1 hour.

  7. Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine.

  8. Serve, or cover and refrigerate up to 2 days.

Food Mingle Blog Alternatives and Substitutions:

  • I say splurge and go with the full fat mayo – the light mayo works out, especially if you are watching your caloric intake, but the full fat may really makes this salad extra rich and creamy.

Yield: 8 servings

Source:, Everyday Food, June 2007